Ember Crest recipe
Achari Mixed Vegetable Fry
A colourful dry fry-bhaji of potato, cauliflower, carrot, beans, peas and capsicum with an achari finish.
- Prep
- 20 mins
- Cook
- 25 mins
- Serves
- 4
- Level
- Easy
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Review 1 spice, choose pack sizes, and add only what you need.
Ingredients
- 200 g potatoes, cut into small cubes
- 150 g cauliflower florets
- 100 g carrots, cut into batons
- 100 g French beans, cut into 3 cm pieces
- 100 g capsicum, cut into squares
- 80 g green peas
- 15 g ginger-garlic paste
- 4.5 g salt, then adjust to taste
- 30 ml mustard oil or neutral cooking oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 40 ml water
- 10 g Bharwa Achari Masala
Instructions
- 1Heat the oil in a wide pan and add the potatoes, cauliflower and carrots.
- 1Cook covered on low heat for seven minutes, stirring once or twice.
- 2Add beans, peas and ginger-garlic paste and cook for another five minutes.
- 3Mix Bharwa Achari Masala and salt with the water and add it on low heat. Toss until all vegetables are coated.
- 4Add capsicum and cook uncovered for three to four minutes so it remains slightly crisp.
- 5Finish with lemon juice and coriander and serve as a dry bhaji.
Recipe notes
Add firm vegetables first and quick-cooking vegetables later so every piece remains distinct. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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