Kadai is a small wok like vessel that is used for a lot of Indian cooking.  When I wanted to make a sabzi with different types of vegetables lying in my refrigerator, I searched for the recipe of ‘kadai vegetable’. I modified it a bit and prepared it for a Sunday lunch.

Ingredients

1 medium sized Cauliflower separated into flowerets
1 cup shelled green peas
1 carrot cut into small pieces
3 green capsicums deseeded and cut into small pieces
1 onion sliced
8 flakes of garlic
1 inch piece of ginger
2 tomatoes chopped
2 tbsps of oil
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
1 tsp coriander powder
½ tsp garam masala powder
Salt to taste
¼ cup water

Instruction

• Grind half of the ginger and garlic into a paste. Cut half of the ginger into juliennes.
• Heat oil in a kadai, add the sliced onion and let them brown.
• Add the ginger garlic paste and stir for a few seconds.
• Add the turmeric powder, red chilli powder, cumin powder, coriander powder and mix well
• Add the chopped tomatoes, cauliflower, green peas, carrot, salt and mix well on high heat. Pour ¼ cup of water, put salt and cook for about six minutes on low flame till the carrots are done.
• Now mix in the capsicum pieces and cook for another four minutes. Add the garam masala powder and remove from fire.
• Garnish with the ginger juliennes while serving.