Kadai Vegetable

Many of us rack our brains thinking of what side dish to make for chapathi. It has to be flavorful, different and healthy too. I prefer to make curries that has lots of vegetables in it and this kadai vegetable curry is a one perfect curry as its loaded with veggies. I noted down this recipe from a cookery show and adapted it to suit our taste buds.

Kadai vegetable curry is a delicious and healthy side dish for chapathi and even jeera pulao and ghee rice. The gravy itself is creamy without the addition of any cream or cashew paste. The freshly roasted and ground kadai masala added at the end enhances the flavor of this curry. The cooking process may seem long but trust me its simple and the outcome will be a restaurant quality dish at home. Serve hot with any Indian flat bread or pulao.

KADAI VEGETABLE RECIPE

{ Medley of vegetables in a gravy of onion, tomato, capsicum and special blend of spices cooked in a kadai (wok) }
Serves 2-3

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STEP 1: 

Vegetables:
1 cup cauliflower medium sized florets
1 big carrot, cubed
10-15 green beans, cut into 1" piece

Cook the vegetables until soft and tender.

STEP 2:

For the kadai masala:
1 ½ coriander seeds
1 tsp cumin seeds / jeera
3-4 dry red chillies
½ tsp fennel seeds / saunf
¼ tsp fenugreek seeds / methi seeds

Dry roast the above ingredients until nice aroma comes. Cool and grind to a slightly coarse powder.

STEP 3:

¼ cup onion , cut into square shape
¼ cup tomato, cut into square shape
½ cup capsicum, cut into square shape
1 tsp oil

Heat oil and add onions and capsicum. Toss them till they become but still retain some of the crunchiness. Remove and set aside. Add tomatoes and toss for a minute and set aside.

STEP 4:

For the gravy:
2 tsp oil
½ inch piece cinnamon
2 cloves
1 cardamom
1 big onion, roughly chopped
2 medium tomato, roughly chopped
2 tsp ginger-garlic paste

Heat oil, add cinnamon, cardamom and cloves and fry for a minute. Then add onions and fry till the edges turn brown. Add ginger-garlic paste and saute till raw smell goes. Then add tomatoes and cook till they become soft. Cool and grind to a smooth paste.

STEP 5:

½ tsp cumin seeds / jeera
2 tsp oil
Salt to taste

Heat oil in a kadai and add the cooked cauliflower, beans and carrot. Fry them for 3-4 minutes. Then add the onion, tomato and capsicum. Add ground onion-tomato masala, salt and ½ cup water. Cover and cook for 5 minutes. Then sprinkle the kadai masala and mix well. Close and cook for another 2-3 minutes.

Notes and Tips

• Make sure the vegetables are not overcooked or mushy.
• The kadai masala powder must be ground slightly coarse.