Mexican stir fry vegetable

Ingredients

• 3 Carrot (cut into thin sticks)
• 150gm Beans (cut diagonally)
• 1 cup Green peas
• 1/2piece each Capsicum green, red. & Yellow (cut lengthwise)
• 1/2 cup Corn
• 1 Tomato (cut into cubes)
• 1 Onion (cut into cubes)
• For sauce
• 1 Onion (cut into small pieces)
• 1 Tomato (small pieces)
• 1 tbs Ginger Julienne
• 6 Garlic (small pieces)
• 1 Green chilli (slit)
• 3 tbs Tomato sauce
• Salt to taste
• 5 tbs Butter
• 1/2 tsp Turmeric powder
• 1 tbs Chilli powder
• 1 tbs Coriander powder
• 1/2 cup Chopped coriander leaves

Steps

1. Heat 3tbs butter in a pan. Add the onion, beans, carrot, corn, tomato and green peas, and stir over a high flame until well combined.
2. Put in the capsicum in 3 colours. Stir over a high flame for 5 min, then over a medium flame for 3 min without covering, and set aside.
3. Put 1 tbsp butter in another pan, add garlic and ginger, and sauté on a low flame until fragrant.
4. Follow with the turmeric, chilli and coriander powders and salt. Keep the flame low and stir continuously.
5. After adding the onion, tomato and green chilli, sauté them until their texture is soft and mushy.
6. Mix in the tomato sauce well. Add the vegetables and 1 tbsp butter, then sauté over a high flame for 5 min until well combined.
7. After sprinkling on the chopped coriander leaves, serve the dish hot.