Hot and Sour Vegetable

by Tarla Dalal

Hot and Sour Vegetable, the freshness of lightly cooked vegetables is further enhanced by the aromatic flavours of ginger, garlic, chillies and tomato-chilli sauce.

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An occasional treat which the entire family will relish. The freshness of lightly cooked vegetables is further enhanced by the aromatic flavours of ginger, garlic, chillies and chilli sauce.

It's a simple and easy way of disguising vegetables and make them lip smackingly delicious, while also adding a wealth of nutrients like vitamin A , vitamin C , calcium and iron .

In addition this dish is low in calories and carbohydrates and high in fibre which is great for a diabetic diet.

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Hot and Sour Vegetable recipe - How to make Hot and Sour Vegetable

Tags

Preparation Time: 20 mins Cooking Time: 15 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

1/2 cup blanched carrot roundels
1/2 cup blanched baby corn , cut diagonally
1/2 cup blanched broccoli florets
1/4 cup capsicum cubes
2 tomatoes , blanched , peeled and grated
1/2 cup onion cubes
1 to 2 green chillies , chopped
1 1/2 tsp chopped ginger (adrak)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp chopped celery (ajmoda)
2 tsp cornflour
1 tsp chilli sauce
1 tsp oil
salt to taste

Method

Heat the oil in a non-stick pan, add the onion, green chillies, ginger, garlic and celery and sauté for a few minutes.
Add the grated tomatoes and salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens.
Add all the remaining vegetables and sauté for a few seconds.
Combine the cornflour and chilli sauce with ½ cup of water and add it to the mixture.
Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens.
Adjust salt to taste and serve hot.