Diabetic-Friendly Vegetable Stir-Fry Recipe
Indian cuisine · 210 calories
About this recipe
A quick and healthy vegetable stir-fry, perfect for dinner. This diabetic-friendly dish is packed with colorful vegetables and flavorful spices, making it both nutritious and delicious.
Ingredients
- 1 ltr Bertolli Extra Virgin Olive Oil
- 100 g Sambar Onion Peeled
- 250 g Organically Grown Green Capsicum
- 200 g Orange Carrot (Gajar)
- 200 g Green Peas (Peeled)
- 525 g Veeba Herby Tomato Pizza & Pasta Sauce
- 250 ml Dabur Hommade Lemon Juice (Bottle)
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 125 g Red Bell Pepper
- 200 g Chukde Cumin Seeds / Jeera Seeds
- 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
- 500 G Star White Pepper Masala Powder
- 250 g Mirchi Powder (Bedagi)
Instructions
- 1. Heat 1 tablespoon of olive oil in a large pan over medium heat.
- 2. Add 2 teaspoons of cumin seeds and let them sizzle for 30 seconds.
- 3. Stir in 1/2 cup diced onions, 1/2 cup diced bell pepper, 1/2 cup diced green pepper, and 1/2 cup diced carrots. Sauté for 3-4 minutes until the vegetables begin to soften.
- 4. Add 1/2 cup green peas and 1/2 cup diced red bell pepper to the pan. Cook for another 3-4 minutes, stirring occasionally.
- 5. Season with 1/2 teaspoon salt, 1/2 teaspoon white pepper, and 1 teaspoon chili powder. Stir in 2 tablespoons of tomato sauce and cook for 2 more minutes.
- 6. Finish with 1 teaspoon of lemon juice and mix well. Serve hot as a standalone dish or with a side of whole-grain bread or quinoa.