Stir Fry Salad Recipe for the Monsoon Season
Bored of eating raw salad ? Then try this stir fry salad ! The monsoon season is upon us and in India, it is not advisable to consume raw salads due to the risk of water borne illnesses, fungal contamination, bacterial infections and consequent digestive issues.
Ingredients
- 1 medium thinly sliced Beetroot
- 1 medium thinly sliced carrot
- 1 medium thinly sliced capsicum
- Few thinly sliced ivy gourds
- 2 slit green chillies
- Salt to taste
- 1 pinch Sugar
- 1 tbsp. cooking oil
- Mustard seeds
- 2 tbsps. water
Method
- In a pan, heat the oil and add mustard seeds
- Once the mustard seeds crackle, add the slit green chillies
- Then add thinly sliced fingers of vegetables – beetroot, carrot, capsicum, ivy gourd
- Add salt, pinch of sugar, and water, mix and cover pan with lid
- Mix it gently every two minutes while checking the water evaporation
- After 5 minutes, check if the vegetables have softened
- Your stir fry salad is ready
It is a great accompaniment with your lunch/dinner. Thinly cut vegetable fingers tend to cook easily, hence there is not much time required for this recipe. You can add any other vegetables of your choice.
This is how you can enjoy salad, even in the rainy season, without risk of contracting infections.
