Ingredients Jump to Instructions ↓

  1. 2 whole red chillies, broken into pieces

  2. 1 tsp roughly chopped ginger (adrak)

  3. 2 tsp roughly chopped garlic (lehsun)

  4. 1 cup roughly chopped onions

  5. oil for deep-frying

  6. 1/4 cup tofu (bean curd/ soya paneer) or paneer (cottagte cheese) cubes

  7. 1/4 cup broccoli florets

  8. 1/4 cup thinly sliced french beans

  9. 1/4 cup carrot, cut into thin strips

  10. 4 to 6 baby corns, sliced diagonally

  11. 1 tbsp finely chopped lemon grass (hare chai ki patti)

  12. 1 tbsp oil

  13. 1/2 cup Boiled Noodles

  14. 3 cups Vegetable Stock or water

  15. 1 tbsp soy sauce

  16. 1 tsp sugar

  17. salt to taste

Instructions Jump to Ingredients ↑

  1. Pound the red chillies, ginger, garlic and onions in a mortar-pestle (khalbatta) to make a paste. Keep aside.

  2. Heat the oil in a kadhai and deep-fry the tofu in it till golden brown. Drain on absorbent paper and keep aside.

  3. Parboil all the vegetables in a vesselful of boiling water till tender and keep aside.

  4. Blend the lemon grass with ½ cup of water in a mixer. Strain and keep the liquid aside.

  5. Heat the oil in a wok, add the prepared paste and sauté for 2 to 3 minutes.

  6. Add the water or vegetable stock, soya sauce, sugar, salt, all the vegetables, tofu, noodles and the lemon grass liquid and bring to boil.

  7. Simmer for 3-4 minutes and serve hot.


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