Mizoram Chhum Han Seasonal Vegetable Dry Stir Fry Mizo

Method

1. 1

   Cut all vegetables to a similar size. Harder vegetables like flat beans and pumpkin should be sliced thin; softer vegetables like cabbage can be larger.

2. 2

   Heat 1 tbsp oil in a wide pan or wok on medium-high.

3. 3

   Add thinly sliced garlic — fry 1 minute until golden.

4. 4

   Add finely chopped green chillies and grated ginger. Stir 30 seconds.

5. 5

   Add harder vegetables first. Toss on high heat 3 minutes.

6. 6

   Add remaining vegetables. Add turmeric. Toss on high heat for 4 to 5 minutes until all vegetables are cooked through but retain a pleasant slight crunch.

7. 7

   Season with salt. Garnish with spring onion. Serve with steamed rice.