Chefs at Patra, Jaypee Siddharth, New Delhi, share a signature stir-fry that can spice up a rainy day.
2 tbsp refined oil
1 tsp shah jeera seeds
1 tsp each of crushed coriander seeds and pepper
1 tsp turmeric
1 tsp garlic, chopped
1 cup broccoli florets, blanched
1/2 yellow zucchini, diced and blanched
1/2 cup each of baby corn, asparagus, button mushroom, chopped and blanched
3 bell peppers (of different colours), peeled and deseeded
1 tsp each of yellow chilli powder, coriander powder, kasuri methi, deghi mirch
2 tsp mustard paste
1 tsp green chillies, chopped
1 tsp ginger, grated
3 tbsp onion-tomato gravy paste
3-4 cherry tomatoes
1 tsp roasted cumin powder
1 tbsp fresh green coriander, chopped
Salt to taste
To make the tomato-onion gravy paste, take finely chopped onions and tomatoes in a 1:2 ratio and fry till the onions are brown. Add tomatoes and sauté well. Blend in a mixer to get a smooth purée.
In a wok, heat the oil till it is smoking hot. Turn down the heat to medium and temper with shah jeera seeds, coriander seeds and pepper. When these whole spices release aroma, add the vegetables and the remaining spices in the order they are listed. Give a minute or two between each addition and keep stirring. Finish with the roasted cumin powder and take off the fire. Garnish with chopped green coriander and ginger juliennes and serve hot with rotis or parathas.