Prep 30 mins
Cook 20 mins
I made this for the first time today evening. I wish I wasn't fasting today, I would have loved to eat this for dinner. I got this recipe from Mrs. S. Mallika Badrinath's "200 delicious vegetarian curries" cookbook. I love chinese food and this is going to be a sure hit and favourite of anyone who loves Chinese food. Once my fasting is over( 5 days from now), I will make this and
- 2 big onions
- 2 green capsicum
- 250 g baby corn
- 4 medium tomatoes
- 2 tablespoons vinegar
- 2 teaspoons sugar
- 3⁄4 teaspoon red chili powder
- 2 tablespoons tomato sauce
- 1 tablespoon Worcestershire sauce
- 3 garlic flakes
- 2 tablespoons oil
- 1 cup cold water
- 1 1⁄2 tablespoons cornflour
- 1 teaspoon white pepper powder
- 1⁄2 teaspoon aji-no-moto
- Peel and dice onions into 1 inch squares.
- Soak in water for 1 hour.
- Dice capsicum into squares.
- Cut baby corn into 2 inch long pieces diagonally.
- Grind 3/4 of the tomatoes to a paste.
- Strain to remove seeds.
- Remove the skin of the fouth tomato and dice it into 1 inch squares.
- Take a medium sized bowl.
- In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
- Now heat oil in a wok.
- Add sugar to the oil.
- Let it caramelise (do not disturb it till it caramelises).
- Squeeze onions from water and add to oil.
- Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
- Add garlic and red chilli powder.
- Mix well.
- Continue to fry for 2-3 minutes.
- Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
- Next add baby corn and stir fry for 3 more minutes.
- Mix in diced tomato pieces and the ground paste.
- Stir fry for a minute.
- Now mix corn flour in a cup of cold water and pour over the vegetables.
- Mix gently and cook till gravy becomes thick.
- Serve with fried rice or noodles.