How to Make Seasonal Mixed Vegetable Fry!

Hi dear friends!

Today I am writing another simple recipe for seasonal mixed vegetables fry. I like to have colorful mixed vegetables all the time. I think mixed vegetables are healthier than meat (but well I’m a vegetarian 🙂 ). I also do not need and use much spices for mixed vegetables.


since this is seasonal, you can use whatever vegetables you can have at hand. This ingredient list is ideal for the current time (May-June in Nepal).

  • Cauliflower 100gm
  • Carrot 100gm
  • Zucchini 100gm
  • Potato 100gm
  • Capsicum 100gm
  • Mushroom 100gm
  • Oil 2 tsp
  • Onion 50gm
  • Tomato 100gm
  • Garlic ginger paste 1 tsp
  • Cumin seed 1/2 tsp
  • Turmeric powder1/2 tsp
  • Salt to taste
  • Coriander leaf for garnish


Fist wash all vegetables. Peel the potatoes and carrot. Put mushroom in separate container as we don’t need to wash mushroom. If you do want to wash mushroom, be sure to use warm water and squeeze thoroughly. Cut all vegetables into even slice of desired thickness. Here, I am making 1/4 inch dice, so the slices are 1/4 inch thick.

Here is the leafy mushroom. Generally, people use round mushroom in mixed vegetables but I prefer leafy mushroom. Its shape is also perfect, goes nicely with all our diced veggies. Continue reading