This stir fry idea came up when I was too lazy to cook a masala spicy curry for dinner. Then I thought of making a stir fry with all the vegetables available and roll it in chapathi. Luckily I had much more veggies in my refrigerator than I thought. I read a lot of food blogs these days, but can’t remember where I got this idea from. But it is worth the try.
- Carrot – 1
- Potato – 1
- Onion – 2
- Beans – 10
- Capsicum -1 (medium size)
- Cauliflower – 6 florets (big size)
- Garlic – 2
- Oil for sautéing
- Pepper powder – 1 tsp
- Soya sauce – 1tsp
- Tomato ketchup – 2 tbsp
- Corn flour – 1 tsp
- Cold water – 1tbsp
- Cut all vegetables into long thin slices
- Heat oil in a pan
- Add garlic. Saute till the raw smell goes
- Add in all the vegetables together into the pan. Add salt (read notes) and cover with lid. Cook on slow flame for 7 minutes. The vegetables shouldn’t get overcooked. It should be cooked yet crunchy
- Open the lid. Increase the flame to medium and let the remaining water (if any)dry off.
- Add pepper powder. Sauté for 1 minute
- Add soya sauce and tomato ketchup. Stir well
- While the vegetables are frying, make a paste of corn flour in cold water and pour over the vegetables.
- Stir fry for 1 minute and remove from flame. The corn flour gives a shine and saucy appearance.
- Place a chappathi on the plate and put the vegetable mix in the middle and roll, to get a delicious yummy veg roll.
- Adjust the salt accordingly as you use soya sauce also in this recipe
- You can use your choice of vegetables
- You can add sausages or cooked boneless chicken pieces along with the vegetables