Tri-Color Vegetable Stir-fry

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Ingredients:

Yellow Bell Pepper - 1 (diced into 1″ squares)
Red Bell Pepper - 1 (diced into 1″ sq.)
Green Bell Pepper - 1 (diced into 1″ sq.)
Tomato - 1 medium (diced into 1″ sq.)
Cucumber - 1 (peeled and cut into 1″ sq.)
Red Onion - 1 small (diced into 1″ sq.)
Green Chili - 1-2 (finely chopped) - optional
Cilantro - 10 springs (finely chopped)
Oil - 1 tbsp
Tandoori Masala - 1/2 tsp
Chaat Masala - 1 tsp
Salt - to taste
Lemon Juice - 1 tbsp
Dried Cranberries - 1/4 cup

Method:

Heat Oil in a large wok on med-high flame.
Once Oil is hot, add Onions, Tomatoes and Green Chilies.
Saute for 3 to 4 mins., stirring continuously.
Add Chaat Masala and Tandoori Masala and mix well.
Add Bell Pepper and saute for another 2 to 3 minutes.
Add Cucumber and Lemon Juice, mix and turn off the flame.
Add in Salt and mix well.
Top with Cranberries and Cilantro, toss lightly and serve hot (or cold)!

Tips:

Do not overcook the onions…they need to retain their crunch to really enjoy this dish.
Use just one color bell pepper if all 3 colors are not available.
This is a great dish when you are hungry but want something really healthy.