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South Indian Vegetable Stir Fry Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Calories: 170kcal

Ingredients

  • 2 cups mixed vegetables carrots, green beans, bell peppers, cauliflower, peas—your pick
  • 1 small onion sliced
  • 2 –3 cloves garlic minced
  • 1- inch piece ginger finely chopped
  • 1 –2 green chilies slit (optional)
  • 1 tablespoon oil mustard, coconut, or peanut oil all work
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder or as you like it
  • 1/2 teaspoon garam masala optional but tasty
  • Salt to taste
  • Fresh curry leaves a handful, optional but delicious
  • Fresh lemon juice or tamarind paste for tang optional but bright

Instructions

  • Prep your veg so they’re all bite-sized. Mise en place: done. No dramatic surprise chopping scenes later.
  • Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds; let them crackle for about 20–30 seconds.
  • Add curry leaves if you’ve got them, then toss in onion. Sauté until it turns translucent and a little caramelized—about 2–3 minutes.
  • Stir in garlic, ginger, and green chilies. Sreathe in that perfume; it’s allowed to pretend you know what you’re doing.
  • Sprinkle turmeric, coriander powder, and red chili powder. Stir for 30 seconds to bloom the spices; your kitchen will smell legit.
  • Throw in the vegetables. Toss well to coat with the spices. Cook on high for 2–4 minutes, stirring occasionally, so they stay crisp-tender.
  • Season with salt. If you’re using tamarind paste or lemon juice, add a small splash now to brighten things up.
  • Finish with garam masala if you’re into extra depth. Adjust salt and heat to taste. Serve hot or warm—your call.