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1 - Yellow bell pepper (diced into 1 inch squares)
1 - Red bell pepper (diced into 1 inch squares)
1 - Green bell pepper (diced into 1 inch squares)
1 - Tomato, medium (diced into 1 inch squares)
1 - Cucumber (peeled and cut into 1 inch squares)
1 - small Red onion (diced into 1 inch squares)
1-2 - Green chillies (finely chopped)
10 sprigs - Cilantro (finely chopped)
1/2 tsp - Tandoori masala
1 tsp - Chaat masala
1 tbsp - Lemon juice
1/4 cup - Dried cranberries
Salt to taste
1 tbsp - Oil
How to Make Tri-Colour Stir-fry
Heat oil in a large wok on medium high flame.
Once oil is hot, add onions, tomatoes and green chillies.
Saute for 3-4 mins, stirring continuously.
Add chaat masala, tandoori masala and mix well.
Add bell pepper and saute for another 2-3 mins.
Add cucumber and lemon juice. Mix and turn off the flame.
Add salt and mix well.
Top with cranberries and cilantro, toss lightly. Serve hot or cold.
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