Seasonal vegetables stir-fried dry in the Mizo style — a clean, simple preparation that showcases whatever fresh vegetables are available in the Mizoram hills.
Ingredients
3 cups mixed seasonal vegetables — flat beans, cabbage, pumpkin, eggplant, mushrooms, spring onion — cut to uniform size
3 garlic cloves — thinly sliced
2 green chillies — finely chopped
1 tsp ginger — grated
1 tbsp oil
1/4 tsp turmeric
Salt to taste
2 spring onions — chopped to garnish
Method
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.
Heat 1 tbsp oil in a wide pan or wok on medium-high.
Add thinly sliced garlic — fry 1 minute until golden.
Add finely chopped green chillies and grated ginger. Stir 30 seconds.
Add harder vegetables first. Toss on high heat 3 minutes.
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.
Season with salt. Garnish with spring onion. Serve with steamed rice.