Vegetable Fajita

Ingredients:

Onions – 2
Tomato – 1
Coriander Leaves, chopped – 1 cup
Avocado – 1
Lemon Juice – 2 teaspoons
Peppercorns, freshly ground – 1/2 teaspoon + 1/2 teaspoon
Green Bell Pepper – 1 small
Red Bell Pepper – 1 small
Carrots – 2
French Beans – 10
Broccoli – 12 small bite sized florets
Zucchini – 1 small
Sweet Corn – 1/2 cup
Paneer/Tofu – 100gms
Olive Oil – 2 tablespoons
Garlic Cloves – 4
Red Chili Flakes – 1 teaspoon
Roasted Cumin Powder – 1 teaspoon
Salt – to taste
Corn/Flour Tortillas – 6

Method:

Avocado Mixture: (or use Guacamole)

1. Halve the avocado and discard the pit.
2. Scoop out the green pulp into a bowl.
3. Mash the pulp, add 1/2 teaspoon freshly ground peppercorns, salt and lemon juice. Mix until well combined.
4. Cover and keep aside.

Sauteed Vegetables:

1. Slice onions.
2. Julienne carrots, french beans, green & red bell peppers.
3. Cut zucchini into thin slices.
   
4. Cut paneer/tofu into finger sized pieces.
5. Mince garlic cloves.
6. Heat oil in a wok.
7. Add 1/2 teaspoon freshly ground peppercorns. Saute for a few seconds.
8. Add minced garlic. Saute for half a minute.
9. Add all the vegetables – onions, carrots, french beans, green bell peppers, red bell peppers,broccoli, zucchini and sweet corn. Add paneer/tofu pieces. Saute for 2 minutes.
10. Sprinkle salt, cumin powder and red chili flakes, Saute the vegetables for a few minutes until they are cooked but still crunchy, firm and hold shape; al dente. Turn off the flame.