Kadai Veg

Dry roast the coriander seeds and dry red chilies until fragrant, then grind them coarsely to make Kadai Masala.

Heat a tablespoon of oil in a kadai and sauté the onion petals and capsicum cubes for 2 minutes on high heat.

Remove the sautéed onions and capsicum while they are still crunchy and keep them aside for later.

In the same kadai, heat more oil and add ginger-garlic paste, sautéing until the raw smell disappears.

Add the tomato puree and cook on medium flame until the oil starts separating from the sides.

Stir in the freshly prepared Kadai Masala, turmeric, and salt, mixing well with the tomato base.

Add the mixed vegetables and half a cup of water, cover and cook until the vegetables are tender.

Mix the sautéed onions and capsicum back into the kadai and toss gently to combine with the gravy.

Sprinkle crushed kasuri methi and fresh coriander over the dish for an added aromatic punch.

Give it a final stir on high flame for a minute to achieve a semi-dry consistency and serve hot.