1 cup of Carrot (Julienne cut)
1 cup of French Beans (Julienne cut)
1 cup of Broccoli florets
1 cup of Green Peas
1 cup of Mushrooms
1/2 cup of Beetroot (Julienne cut)
1 diced Red Onion
2 tbsps of Olive Oil
1 Lime
3-4 Green chilies
1 sprig of Fresh mint
1 sprig of Coriander (Cilantro)
1/2 tsp of Sea Salt
1
1. Wash and dry all the vegetables. Cut them accordingly.
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2. Blanche all the vegetables except onions and keep aside.
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3. Prepare green chutney by grinding fresh mint leaves, coriander leaves, green chilies and rock salt together to form a fine paste.
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4. Heat a cooking pan, pour olive oil and sauté onions followed by the rest of the vegetables for 5-8 minutes.
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5. Add green chutney and mix well.
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6. Garnish with lime and serve hot.
CategoryLunch, Side-dishesCuisineKetogenic-Vegan
Ingredients
1 cup of Carrot (Julienne cut)
1 cup of French Beans (Julienne cut)
1 cup of Broccoli florets
1 cup of Green Peas
1 cup of Mushrooms
1/2 cup of Beetroot (Julienne cut)
1 diced Red Onion
2 tbsps of Olive Oil
1 Lime
3-4 Green chilies
1 sprig of Fresh mint
1 sprig of Coriander (Cilantro)
1/2 tsp of Sea Salt