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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Serving
- 4
Ingredients |
|
| Cauliflower, cut in medium pieces | 1 cup |
| Carrot, cut in medium pieces | ½ cup |
| Beans, cut in medium pieces | ½ cup |
| Baby corns, cut in medium pieces | ½ cup |
| Capsicum, cut in cubes | 1 cup |
| Green peas, boiled | ¼ cup |
| Onion, cubed | 1 cup |
| Garlic, finely chopped | 1 tea spoon |
| Ginger, finely chopped | ½ tea spoon |
| Green chillies, finely chopped | 1 tea spoon |
| Pepper powder | ½ tea spoon |
| Chilli flakes | ½ tea spoon |
| Ajinomoto | a pinch |
| Tomato sauce | 1 table spoon |
| Schezwan sauce | 1 table spoon |
| Sugar | 1 table spoon |
| Salt | to taste |
| Oil | 2 table spoon |
| Corn starch | 1 table spoon |
Instructions
- Boil two cups of water in a pan. Add cauliflower, beans, baby corns, carrots and green peas in boiling water and let them simmer for 3 minutes. (Vegetables should be parboiled.). Drain the vegetables and keep aside.
- Mix tomato ketchup, schezwan sauce, sugar, pepper powder, chilli flakes and salt with a cup of water and keep aside.
- Heat little oil in a pan on high flame.
- Add ginger, garlic and green chillies and sauté on high flame for few seconds.
- Add chopped onions and the parboiled vegetables and sauté on a high flame for another 5-7 minutes.
- Add salt and ajinomoto and stir it. Now add capsicum cubes and stir it for 2 minutes.
- Add the sauce mixture and simmer for a few minutes.
- Meanwhile mix the corn flour with water and add this in vegetables till the sauce thickens.
- Serve “vegetable in hot garlic sauce” hot with fried rice.
- Recipe Type : Curries, Indo chinese
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