How to make boiled and partially fried vegetables palatable? I boiled carrot and beans pieces till they were soft, fried onions and green chillies in a pan, added 1kg of the carrot and beans to the pan, few pinches of salt and some powdered spices.
Fried this for 20min and the taste of the veggies were still bland. No taste at all.
I was told to add red chilly powder to it, but I did not have any at 11pm in the night. Kept the pan in the fridge.  

I can buy red-chilly powder today and try continuing to fry it.  

Do you have any suggestions on what I could add to it, how much chilly powder to add, how long to fry it without spoiling it or any other precautions and tips to make it into a tasty dish?
If I was frying vegetables like beans and carrots for twenty minutes, I wouldn't bother boiling them at all: you are simply boiling out the nutrients and flavour.

In point of fact, I wouldn't fry those vegetables for twenty minutes anyway. I would slice the vegetables so they were roughly the same size, on a diagonal to maximise surface area, then stir fry them quickly over a very high heat. Sprinkle in any spices in the last few minutes, and perhaps add a splash of water if you want a little sauce.