Vegetable Stir Fry

Instructions

1. 1

   Heat the coconut oil in a large pan or wok over medium heat.

2. 2

   Add the sliced onions and sauté until they become translucent.

3. 3

   Stir in the ginger garlic paste and cook for another minute until fragrant.

4. 4

   Add the julienned carrots and beetroot to the pan and stir-fry for about 3-4 minutes.

5. 5

   Add the diced tomatoes and shredded cabbage, and continue to stir-fry for another 2-3 minutes.

6. 6

   Sprinkle the mirchi powder over the vegetables and mix well to ensure even coating.

7. 7

   Cook for an additional 2 minutes, or until the vegetables are tender but still crisp.

8. 8

   Remove from heat and serve hot as a side dish or over rice or noodles.