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Ingredients Jump to Instructions ↓

  1. 2 tsp oil

  2. 2 tsp finely chopped ginger (adrak)

  3. 1 tbsp finely chopped garlic (lehsun)

  4. 2 tsp finely chopped green chillies

  5. 3/4 cup cauliflower florets

  6. 1/2 cup sliced capsicum

  7. 1/2 cup sliced baby corn , blanched

  8. 1/2 cup sliced french beans

  9. 1/3 cup tomato puree

  10. 2 tsp cornflour mixed with

  11. 1/2 cup of water salt to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a wok or a non-stick kadhai, add the ginger, garlic and green chillies and sauté over a high flame for a few seconds, while stirring continuously. Add the cauliflower, capsicum, baby corn and french beans, mix well and sauté for over a medium flame 2 to 3 minutes. Add the tomato purée, mix gently and cook for 5 to 7 minutes. Add the cornflour paste and salt, mix well and simmer for another 2 minutes or till the sauce thickens. Serve hot.

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