Crunchy Tricolour Vegetables

by usmishra

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Add color and variety to your table with the Crunchy tricolour vegetables . A perfect side dish or salad recipe, the crunchy vegetables are tossed over together with seasonings and enjoyed with any breads of choice.

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Crunchy Tricolour Vegetables recipe - How to make Crunchy Tricolour Vegetables

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Preparation Time: 15 Cooking Time: 30 Total Time: 45 mins
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Ingredients

250 gms thinly shredded cabbage
100 gms capsicum, thinly sliced
200 gms carrots, thinly sliced
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
2 to 3 whole dry kashmiri red chillies
4 to 5 curry leaves (kadi patta)
2 tsp salt
1/4 tsp black pepper (kalimirch) powder to taste
1 tbsp lemon juice

Method

Heat oil in a large kadahi, add mustard seeds, red chillies and curry leaves.
When the seeds splutter, add cabbage, capsicum, carrot, salt and black pepper and stir-fry over high flame till the vegetables look glossy.
Remove from flame and transfer the vegetables immediately on to a serving dish.
Add lemon juice, mix well and serve at once.

This recipe was contributed by usmishra on 26 Sep 2004

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Crunchy Tricolour Vegetables

Crunchy Tricolour Vegetables recipe - How to make Crunchy Tricolour Vegetables

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