Stir Fry Dry Indian Vegetables (Ennai Kai)
Yenai Kai is a simple side dish using leftover vegetables which goes well with any curry especially rasam, sothi and sambar.
Ingredients
Vegetables:
- 1 medium sized Bombay onion, sliced thinly
- ½ pod of garlic, crush or slice thinly
- 4 green chillies split into two (add more chillies according to taste)
- Approximately 10 Curry leaves
- ½ tsp fennel seeds
- ¼ tsp 'urad' dhal/split skinned black gram
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- 1 tsp chilli powder (according to taste)
- ¼ tsp ''hing'/asafoetida
- 1 tsp amchoor powder or mango powder
- Salt to taste
- 4 tbsp coriander leaves (garnishing)
- 2 small potatoes or 1 large potato
- 6 medium sized, aubergines/ egg plants/brinjals
- 10 okra/lady's fingers
- Any left over vegetables like drumsticks and carrots can be added too.
Instructions
- In a pan, add 3 tablespoons of coconut/gingerly or olive oil.
- Fry the fennel seeds, mustard seeds and ''urad dhal'' until they turn golden brown and the mustard seeds start to pop.
- Add in the onions and chopped garlic.
- When the onions turn golden brown, add in the curry leaves.
- After a minute or two, add in all the vegetables and cover with a lid.
- Remove the lid and add in the salt, turmeric powder and chilli powder.
- Cover and cook the vegetables over low flame until it is all cooked. Do not add water.
- If the vegetables, sticks to the bottom of the pan, drizzle a little more oil.
- When its dry and fully cooked, sprinkle 1 tablespoon of the mango powder and switch off the flame.
- You can garnish with chopped coriander leaves (optional).
Notes
Variation:
You can dice all the vegetables and marinate with salt, turmeric powder and chilli powder before cooking.