Total Calories: 211
1. Prepare the kadhai masala. Then, in a food processor or a blender, process together the garlic, ginger, and green chili peppers until fine. Add the coriander, cumin, cayenne pepper, and turmeric, and process again to make a smooth paste, adding 1 to 2 tablespoons water, if needed.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the onions and cook, stirring, about 3 minutes. Add the garlic and spice paste, and cook about 2 minutes.
3. Add all the vegetables (except the bell peppers and tomato) and the salt, and cook, stirring, until the vegetables start to turn golden, 4 to 6 minutes. Add the tomato, stir 1 minute, and add the bell peppers and kadhai masala. Cover the pan, reduce the heat to medium, and cook until the vegetables are tender, 5 to 7 minutes. Mix in the cilantro, transfer to a serving dish, sprinkle the chaat masala on top, and serve.
VARIATION: As a shortcut, use mixed frozen vegetables. The tomatoes and bell peppers (if included) should still be added after the other vegetables.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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