Vegan Oklahoma Vegetable Fry Recipe

About this recipe

A hearty and flavorful vegetable fry featuring a mix of fresh produce, perfect for a satisfying vegan dinner. This dish is quick to prepare and packed with nutrients.

Ingredients

• 100 g Celery Stalk
• 250 g Organically Grown Green Capsicum
• 500 g Tomato Green
• 200 g Lady Finger Diced (Bhendi Cut)
• 100 g Sambar Onion Peeled
• 250 g Zucchini Green
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Wash and dice 2 stalks of celery, 1 green pepper, 2 green tomatoes, 200 g okra, 1 onion, 1 zucchini, and 1 yellow squash into bite-sized pieces.
2. 2. Heat 3 tbsp of vegetable oil in a large skillet over medium heat.
3. 3. Add the diced onion, celery, and green pepper to the skillet and sauté for 3-4 minutes until softened.
4. 4. Add the green tomatoes, okra, zucchini, and yellow squash to the skillet. Stir well and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
5. 5. Season the vegetables with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Stir to combine.
6. 6. Remove the skillet from heat and transfer the cooked vegetables to a plate lined with paper towels to drain excess oil.
7. 7. Serve warm as a main dish or alongside your favorite vegan sides.