Carrot, Potato, Broccoli Fry

I always try to mix two or more vegetables in my curries, of course to address more vegetables and add more color to my family's plate. Especially when I make a curry out of Potato, I try to add some vibrant greens ( Spinach / Methi ( Fenugreek Leaves) / Green Beans / Sweet Peas) to make the colorless potato colorful. Or Some times I make a Gravy along with Carrot  which goes well with Roti or mix with Tomato and simmer in Coconut Yogurt Sauce to make Potato Kurma to go well with Peas Pulavo or Veg Biryani. Okay, Okay I will stop now to make you mouth water with all these dishes, coming to my recipe, Today I have tried to make my potato more colorful by adding Bright Orange Carrot and Beautiful Green Broccoli.  Here is the recipe for you Enjoy!

Carrot Potato Broccoli FryCarrot, Potato, Broccoli Fry
Potato - 3 medium
Carrot - 2 medium
Broccoli Florets - 1 Cup
Onion - 1/2 medium
Green Chili - 2 or 3
Cilantro - 1 Tbsp for Garnish
Oil - 1 Tbsp
salt - 1 tsp
Red Chili Powder /Paprika - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1 tsp

How to Make It:
1. Heat the Kadai or Non stick pan and add oil
2. Once the oil is Hot make the tempering with Red Chili, Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds , followed by Curry Leaves.
3. Add the thinly sliced green chilies and onions to the pan.
4. Once the Onions are fried, add the Potato Cubes ( I always use my Vidalia Chop Wizard for Potatoes and Carrots to cut them into even shapes) to the pan.
5. After 5 min, once the potatoes are semi cooked add the carrots .
6. Close the lid and simmer on low for few minutes. ( 5 min)
7. Add the salt, Red Chili Powder and Coriander Powder and mix it well and simmer for 3 min.
8. Add the Broccoli to the pan and mix it well and simmer for 3 min.
9. Add Chopped cilantro at the end and switch off the stove and close the lid.
10. After 5 min, transfer it into Serving Bowl and serve it with Rice or Roti.

Serving Tip:
 This goes well with Rice or Roti, some times I use this in the wraps, breakfast burritos, or in pita pockets.

I have sent this recipe to Miz Helen's Full Plate Thursday.

Take care until next time

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