When you come to the end of the week and look in the bottom drawers of the fridge, the heart sinks as the left over vegetables for that week sit there patiently. Friday is always a good time to look over the overlooked vegetables, sorting out what will be used over the weekend and what should be used now.
One remedy for the left-over-end-of-week vegetables is a quick stirfry with a chilli paste. It will liven up your Friday no end. I hate anything going to waste. Such dishes are a godsend at the end of a week.
Quick Stir Fried Vegetables with Red Chilli Paste
Here is how you make it.
First of all, steam any vegetables that need cooking or partial cooking before adding them to the stirfry. For example, broccoli or cauliflower will do well with a short steam.
Take some ghee or your favourite vegetable oil. Pop a few black mustard seeds in the hot oil, and add some ajwain seeds if you have any.
Into this, add chopped onion and stir fry until it is loosing its crispness and becoming tender. If you have curry leaves, add some here. I like to add a stalk of leaves.
Add chopped up raw vegetables. For me today that is celery (lots), sweetcorn kernels, chopped asparagus stalks, and green peppers. Saute over high heat until they are becoming tender.
Add a little water, just enough to help finish off the cooking of the vegetables. Stir through a teaspoon or so of your favourite red chilli paste. I have one that I made that is slow cooked and very deep in flavour. I like to use this one.
Then add the steamed vegetables, and/or any left over cooked vegetables, and stir through. I add some more curry leaves here. Cover and steam briefly, then lift the lid and let the water evaporate.
Season to taste and serve over rice.
Enjoy this quick, versatile meal.