👨‍🍳 步骤

1. 1

   Wash and chop all the vegetables into bite-sized pieces. If using potatoes or cauliflower, you can lightly parboil them for 5 minutes to ensure they cook evenly.

   💡 专业技巧: Cutting vegetables into uniform sizes ensures even cooking.
2. 2

   Heat vegetable oil in a wok or large pan over medium heat. Add the nigella seeds and let them splutter for a few seconds.

   💡 专业技巧: Nigella seeds add a unique pungent flavor to the dish.
3. 3

   Add the sliced onions and sauté until they turn translucent.

   💡 专业技巧: Don't brown the onions too much, as this is a light stir-fry.
4. 4

   Add the minced garlic, chopped ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears.

   💡 专业技巧: Sautéing aromatics briefly releases their fragrance.
5. 5

   Add the mixed vegetables to the pan. Sprinkle with turmeric powder and salt. Stir well to coat the vegetables evenly with the spices.

   💡 专业技巧: Turmeric adds a lovely golden hue and subtle earthy flavor.
6. 6

   Cover the pan and cook on medium-low heat for about 10-15 minutes, stirring occasionally, until the vegetables are tender but still have a slight bite (al dente).

   💡 专业技巧: Covering helps the vegetables steam and cook through without becoming mushy.
7. 7

   Once the vegetables are cooked to your liking, uncover the pan and cook for another 2-3 minutes to let any excess moisture evaporate.

   💡 专业技巧: This step ensures the bhaji isn't watery.
8. 8

   Garnish with fresh chopped cilantro and serve hot.

   💡 专业技巧: This dish pairs well with rice, roti, or paratha.