Sunday 8 December 2013


1/2 cup tomato puree
4-5 cloves of garlic finely chopped
1" long ginger ground to paste
1 carrot parboiled and cubed
8-10 french beans parboiled and chopped into 1" long pieces
4-5 flowerettes of cauliflower or broccoli parboiled
1/4 cup of zucchini cubed
1 small capsicum cut into cubes
2 small onions cut into cubes
4-5 mushrooms parboiled and sliced or cubed 
1/4 cup baby corn washed and parboiled (optional)
1/4 cup canned fruit (optional)
1/2 tsp white pepper
1/4 cup tomato ketchup
2-3 tbsp vinegar
2 tsp sugar
2 tsp soya sauce
2 tbsp cornflour
3 tbsp oil


  1. Heat oil in a pan.
  2. Stir fry chopped garlic, ginger paste,onions an cauliflower or broccoli for 2 minutes and then add all the other vegetables.
  3. Add salt and white pepper.
  4. Stir fry vegetables for 2 minutes
  5. Add tomato puree and one cup water.
  6. Add tomato ketchup, vinegar,sugar and soya sauce.
  7. Boil for 2 minutes and add cornflour mixed with 1 cup of water, stirring continuously for 3-5 minutes or till the corn flour is cooked.
  8. Add canned fruit.
  9. Serve hot with fried rice or steamed rice or with fried noodles in chop-suey. 


  1.  You can add or leave any vegetables as per availability of vegetables.

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