Gujarati Stir-Fried Mixed Vegetables with Tamarind

A vibrant medley of seasonal vegetables simmered in a tangy tamarind sauce, served with warm rice.

Cuisine: Indian

Category: Vegetarian

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1/2 cup onions
• 1/2 cup carrots
• 1/2 cup bell peppers
• 1 cup cabbage
• 1/4 cup tamarind paste
• 1/2 cup water
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon salt
• 1/4 teaspoon red chili powder

Instructions

1. Step 1: Chop 1/2 cup onions, 1/2 cup carrots, and 1/2 cup bell peppers into 1/2-inch cubes. Thinly slice 1 cup cabbage.
2. Step 2: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds, and let them sizzle for 30 seconds until fragrant.
3. Step 3: Add 1/4 teaspoon asafoetida, 1/2 cup chopped onions, and 1 teaspoon salt. Sauté for 3 minutes until onions soften and turn translucent.
4. Step 4: Add 1/2 cup carrots, 1/2 cup bell peppers, and 1 cup cabbage. Stir-fry for 5 minutes until vegetables are crisp-tender.
5. Step 5: Mix 1/4 cup tamarind paste with 1/2 cup water until smooth. Pour into skillet and add 1/4 teaspoon red chili powder. Simmer for 7 minutes until sauce thickens and coats vegetables.
6. Step 6: Stir in 2 tablespoons chopped coriander and serve hot with rice.