Vegetable Fajitas (Tawa Sabzi) With Brown Rice

About the Recipe

Ingredients

Makes 4 Servings

potatoes, cut into bite-size pieces (2)
red pepper, cut into bite-size pieces (1)
okra, cut into bite-size pieces (10)
mushrooms, cut into bite-size pieces (10)
eggplant, cut into bite-size pieces (1)
onion, sliced (1)
yellow squash or cauliflower, cut into bite-size pieces (1)
ginger garlic paste (2 tsp (10 mL))
red chili powder (1 tsp (5 mL))
turmeric powder (optional) (1/4 tsp (1.2 mL))
chaat masala (1/2 tsp (2.5 mL))
oregano (optional) (1/2 tsp (2.5 mL))
garam masala (optional) (1/4 tsp (1.2 mL))
lemon juice (1/4 c (60 mL))
salt (1/4 tsp (1.2 mL))

Directions

1. Boil or microwave the vegetables except for the onions until tender. Set aside to brown later.

   
   
   

2. Mix the lemon juice, ginger-garlic paste, chili powder, chaat masala, optional oregano, optional turmeric powder, optional garam masala, and salt (to taste) to form the marinade.

   
   
   

3. Coat the vegetables with the marinade and refrigerate for 2 hours.

   
   
   

4. Heat a pan or skillet over medium-high heat.

   
   
   

5. Put the onions in first, followed by the rest of the vegetables.

   
   
   

6. Cook until the vegetables are charred. Serve with tortillas or chapatis.

   
   
   

Nutrition Facts