Spiced Sauté Vegetables

Ingredients:

• Assorted vegetables of your choice (carrots, bell peppers, zucchini, broccoli, cauliflower, sweet potatoes), chopped into bite-sized pieces
• 1 medium onion, chopped
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• Cooking oil (such as vegetable or olive oil)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground Kashmiri chili (adjust to your spice preference)
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground coriander seed
• Salt and pepper to taste
• Chopped fresh or dried herbs (parsley, cilantro, basil) for garnish (optional)

1. Prepare the Vegetables: Wash, peel (if necessary), and chop the assorted vegetables into uniform bite-sized pieces. Keep them ready.
2. Heat the Oil: In a large skillet or pan, heat a tablespoon of cooking oil over medium heat.
3. Sauté the Aromatics: Add the chopped onion and sauté until translucent and slightly golden, about 2-3 minutes.
4. Stir in the grated ginger and garlic. Sauté for an additional 1 minute until fragrant.
5.  Add the Spices: Lower the heat to prevent burning. Add ground cumin, ground Kashmiri chili, ground turmeric, and ground coriander seed. Stir well to combine with the aromatics.
6.  Sauté the Vegetables: Increase the heat to medium-high. Add the chopped vegetables to the pan. Toss and stir-fry them for 4-6 minutes, or until they are tender yet still slightly crisp. Adjust the cooking time based on your vegetable choices.
7. Seasoning: Sprinkle salt and pepper over the sautéed vegetables. Taste and adjust the seasoning as needed.
8.  Finishing Touch: If using fresh or dried herbs, sprinkle them over the sautéed vegetables and give it a final toss to incorporate the flavors.
9. Transfer the sautéed vegetables to a serving dish. Garnish with additional fresh herbs if desired.
10. Serve along with your favorite hot bread