Ingredients
TOMATO STOCK- 1 onion – chopped, 2 big tomatoes – chopped
- 4-5 flakes garlic crushed, ½” ginger piece
- 1 carrot – parboiled
- 10 french beans – parboiled
- 4-5 medium flowerettes of cauliflower – parboiled
- 2 small onions – cut into four pieces
- ¼ of a small cucumber
- 1 small capsicum – cut into 1” pieces
- ½ tsp ajinomoto (optional)
- ¼ cup tomato ketchup
- 2-3 tbsp vinegar
- 2 tsp sugar, 2 tsp soya sauce
- 2 tbsp cornflour
- 1 tbsp oil
Instructions
- Pressure cook all ingredients for the tomato stock together to give 2-3 whistles. Remove from fire after the pressure drops down. Strain to get a clear tomato stock. Keep the tomato stock aside.
- Scrape carrot, stirring French beans. Put whole carrot, French beans. Put whole carrot, French beans & cauliflower in 2 cups of boiling water with ½ tsp salt for one minute. Strain. Cool. Cut beans and carrots diagonally, beans into 1” long pieces and carrots into ¼” thick round slices.
- Heat 1 tbsp oil in a work or a non-stick pan. Stir fry onions and coliflower for 2 minutes. Add all other vegetables.
- Add salt, pepper & ajinomoto. Stir fry vegetables for 2 minutes.
- Add the prepared tomato stock.
- Add tomato ketchup, vinegar, sugar, & soya sauce. Boil.
- Add cornflour mixed with ½ cup water, stirring continuously.
- Stir for 2 minutes on low flame, till the sauce turns thick and the vegetables are cooked. Serve hot with boiled rice.