Chilli Veg Recipe of India: Spicy and Delicious Ideas

Indian cuisine is renowned for its vibrant flavors and aromatic spices, and the chilli veg recipe is a perfect example of this culinary richness. This dish blends crisp vegetables with a spicy, tangy sauce that makes it an irresistible appetizer or a side dish.

Whether you’re looking to spice up your weekday meals or impress guests with an authentic Indian treat, this chilli veg recipe promises a delightful burst of flavor in every bite.

Easy to prepare and wonderfully versatile, chilli veg combines crunchy bell peppers, carrots, beans, and cauliflower with a sticky, spicy sauce that balances heat and sweetness. The recipe is inspired by Indo-Chinese cuisine, a fusion that has become a staple in Indian households and restaurants alike.

Let’s dive into this exciting recipe that will surely become a favorite in your kitchen!

Why You’ll Love This Recipe

Chilli veg offers a perfect harmony of textures and tastes. The vegetables remain crunchy while soaking up the smoky, spicy sauce.

It’s a great way to enjoy a healthy dose of veggies in a flavorful, satisfying manner.

This recipe is quick to make, making it ideal for busy weeknights or when you need a last-minute crowd-pleaser. Plus, it’s vegetarian and can be easily adapted to vegan preferences, catering to a wide range of dietary needs.

Finally, chilli veg pairs wonderfully with other Indian dishes or can be enjoyed on its own as a snack. Its bold flavors and aromatic spices perfectly capture the essence of Indian cooking.

Ingredients

• 1 cup cauliflower florets
• 1 cup diced carrots
• 1 cup chopped bell peppers (red, green, yellow)
• 1/2 cup green beans, chopped
• 2 tablespoons oil (vegetable or mustard oil works well)
• 2-3 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 medium onion, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon vinegar
• 1 teaspoon black pepper powder
• 1 tablespoon cornflour mixed in 1/4 cup water
• Salt to taste
• Spring onions for garnish, chopped

Equipment

• Large wok or deep frying pan
• Mixing bowls
• Spatula or wooden spoon
• Knife and chopping board
• Measuring spoons and cups
• Small bowl for cornflour slurry

Instructions

1. Prepare the vegetables: Wash and chop cauliflower, carrots, bell peppers, and green beans into bite-sized pieces. Set aside.
2. Blanch the vegetables: Boil water in a large pot and add a pinch of salt. Add the cauliflower, carrots, and beans and blanch for 2-3 minutes until slightly tender but still crisp. Drain and immediately rinse with cold water to stop cooking. This helps maintain crunchiness.
3. Heat the oil: In a wok or large frying pan, heat 2 tablespoons of oil over medium-high heat.
4. Sauté aromatics: Add chopped green chilies and ginger-garlic paste. Stir fry for about 30 seconds until fragrant.
5. Add onions: Toss in the finely chopped onions and cook until they turn translucent, about 2-3 minutes.
6. Add bell peppers: Add the chopped bell peppers and stir fry for 2 minutes. They should remain crunchy.
7. Add sauces and seasoning: Mix in soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well to combine.
8. Add blanched vegetables: Add the cauliflower, carrots, and green beans to the wok. Mix thoroughly to coat all veggies with the sauce.
9. Thicken the sauce: Slowly pour in the cornflour slurry while stirring continuously. This will thicken the sauce and give it a glossy finish. Cook for another 2 minutes until the sauce clings to the vegetables.
10. Season with salt and pepper: Add salt and black pepper powder according to taste. Stir well.
11. Garnish: Remove from heat and garnish with freshly chopped spring onions for a fresh crunch and color.
12. Serve hot: Your delicious chilli veg is ready to enjoy!

Tips & Variations

For extra heat, add more green chilies or a pinch of red chili flakes.

You can customize this recipe by adding other vegetables like mushrooms, baby corn, or zucchini. For a protein boost, toss in some paneer cubes or tofu.

If you prefer a dry version, reduce the amount of cornflour slurry and cook the sauce until it thickens and clings well without becoming too saucy.

Tip: Using fresh vegetables and blanching them properly ensures a perfect crunchy texture. Avoid overcooking to maintain their vibrant colors and nutrients.

Nutrition Facts

Serving Suggestions

Chilli veg pairs beautifully with steamed rice or fried rice for a complete meal. It also complements Indian breads like naan or roti wonderfully.

You can serve it as a starter for a party or as a side dish along with other Indo-Chinese delights.

For those who love fusion, try serving chilli veg with noodles or inside wraps for an Indian twist on popular snacks.

Looking for more exciting dishes? Check out Thelma Sanders Squash Recipe for a wholesome vegetable option, or spice up your meal with the Pickled Cherry Pepper Recipe.

For a protein-packed main course, don’t miss the Pcos Chicken Recipes.

Conclusion

Chilli veg is a delightful, flavorful dish that showcases the best of Indian culinary creativity with its fusion of fresh vegetables and spicy sauces. It’s quick to prepare, nutritious, and easily customizable, making it a fantastic addition to your recipe repertoire.

Whether you’re cooking for a family dinner or entertaining guests, this vibrant chilli veg recipe will surely impress with its bold flavors and satisfying crunch.

Embrace this dish as a versatile option that bridges the gap between Indian tradition and contemporary taste. With simple ingredients and straightforward steps, you can bring a taste of India’s rich food culture right to your kitchen.

Happy cooking!

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