Spicy Potato and Vegetable Stir-Fry with Green Chili Kick

1.Prepare the potatoes: Place the cubed potatoes in a small saucepan, cover with water, add a pinch of salt, and bring to a boil. Cook for 4-5 minutes until slightly tender but still firm (par-boiled). Drain immediately and set aside.

2.Heat the vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until shimmering.

3.Add the cumin seeds to the hot oil and let them splutter for about 30 seconds until fragrant.

4.Add the sliced onions and slit green chilies. Sauté for 2 minutes until the onions begin to soften and turn translucent.

5.Add the par-boiled potato cubes and the sliced carrots to the wok. Stir-fry vigorously for 4-5 minutes until the potatoes start to develop a light golden crust.

6.Add the eggplant chunks, turmeric powder, coriander powder, and red chili powder (if using). Stir well to coat the vegetables evenly with the spices. Cook for 3 minutes.

7.Add the chopped cabbage, chopped tomatoes, salt, and sugar. Stir everything together. Sprinkle 2 tablespoons of water over the mixture to create steam and prevent sticking.

8.Cover the wok and let the vegetables steam-cook for 5-7 minutes, or until the cabbage is tender-crisp and the potatoes are fully cooked through. Stir once halfway through the steaming process.

9.Remove the lid, increase the heat to high, and stir-fry for 1 minute to evaporate any excess moisture.

10.Taste and adjust salt if necessary. Garnish generously with fresh chopped cilantro before serving hot with rice or roti.