Vegetables In Hot Garlic Sauce By Tarla Dalal





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Published on Sep 7, 2012

Vegetables In Hot Garlic Sauce,a colourful, spicy and tasty recipe.
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Vegetables In Hot Garlic Sauce

Vegetables in hot garlic sauce, if you want to try something different and go beyond manchurian gravy or sweet and sour vegetables, this recipe is a spicier version that your guests will enjoy! it is also healthier and much more flavorful than a manchurian. Rich flavors of ginger and garlic is what makes this gravy super-delicious, so try to use fresh ginger and garlic while cooking! vegetables are cooked in the ginger-garlic rich sauce, with a good measure of tomato ketchup and soya sauce. It is fiery, tangy and saucy making your chinese meal extra delicious.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Makes 4 serves


3 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/4 cup onion cubes
3/4 cup coloured capsicum cubes (red , yellow and green)
3/4 cup broccoli florets , parboiled
1/2 cup carrot roundels , parboiled
1 cup sliced baby corn , parboiled
1/2 cup schezuan sauce
2 tbsp tomato ketchup
salt to taste
1 tbsp cornflour dissolved in 1 cup water
a pinch of sugar (optional)

For The Garnish
2 tbsp finely chopped spring onion greens

For Serving
fried rice (chawal)

1. Heat the oil in a wok / kadhai on a high flame till it smokes.
2. Add the ginger, garlic and green chillies and sauté on a high flame for a few seconds.
3. Add the onions and sauté on a medium flame for 1 minute.
4. Add the capsicum and sauté on a medium flame for another minute.
5. Add the broccoli, carrots and baby corn and sauté on a medium flame for 1 minute.
6. Add the schezuan sauce, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the cornflour-water mixture and sugar, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
8. Garnish with spring onion greens and serve immediately with fried rice.


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