Idli Stir fry with Mediterranean Masala!

Idli stir fry with Mediterranean biryani masala.

12 to 14 Idli ( each cut into 4 pieces)

( I usually pour batter in a plate and steam like Dhokla and cut into cubes. I also prefer less soft idli for this recipe as the moisture of sautéed vegetables make them soggy if the idli's are too soft)

1 sliced Onion

1/2 cup each of thin sliced red and white Cabbage, Carrots, Capsicum, Spring onion, baby corn,cilantro and Tomatoes

3 tbsp of crushed ginger, garlic and green chilies

Seasoning: 

1 tsp Sambar powder, Methi masala,

Mediterranean garam masala or Mediterranean biryani masala 

Salt per taste

2 tsp lemon juice.

6-8 tbsp oil 

1/4 cup chopped cilantro

Method: heat oil in a large skillet, sauté onion, ginger, garlic and green chilies. Add all veggies except tomatoes and sauté for 5-6 minutes. Add idli and all the dry seasoning and sauté for a minute. Add tomato and lemon juice and sauté another minute. Turn gas off. Garnish with cilantro and serve hot.