Since the banjaara decided to have a healthy meal, indulge her body with some real nutrition, this evening’s supper is full of healthy veggies and lots of beautiful colours.
So after some trial and error, this banjaara has narrowed in on a flavourful, aromatic, healthy stir-fry that actually leaves you asking for more. It’s not the more commonly seen Chinese Stir-fry, so you don’t end up consuming sodium from all the soy sauce. But it’s equally delicious.
It’s a fairly simple recipe. Here’s how to make it yourself.
Banjaara’s Vegetable Stir-fry (Serves 1 for supper/ 2 for snack-time)
- 2 tbsp olive oil
- 1/4th medium zucchini sliced thin
- 1 small onion sliced thin
- 5-6 medium cloves of garlic
- A handful of chopped broccoli (you can use the stems, too, they taste just as good)
- 1 small green bell pepper
- 1 small red bell pepper
- 1 small yellow bell pepper
- 1/2 cup skimmed milk
- 1 tbsp red chilli flakes
- 1 tbsp dried rosemary
- salt to taste
- In a large wok, heat the oil on a high flame (I use a beautiful blue wok, inherited from my grandmother, who used to be an excellent cook herself).
- Once hot, add the brocolli and zucchini, and stir for 30 seconds.
- Add the bell peppers, garlic, and onions, and allow to cook for 4-6 minutes, stirring frequently.
- Add the red chilli flakes and dried rosemary. Stir in, and add the skimmed milk. (The milk absorbs the flavours of the spices, and prevents them from burning)
- Allow to cook till the milk is not visible anymore. Season with salt.
- Serve with buttered slices of toast, or eat as is.
Note: Make sure that the oil is really hot before you start adding the vegetables. This ensures that your veggies remain crunchy.