Vegetables In Ginger Garlic Sauce With Sesame Seeds
|Carrot||1 Small, parboiled and cut into round slices|
|Cauliflower/Broccoli||1⁄4 Small, cut into small flat florets and parboiled|
|Onion||1 Small, cut into 4 pieces and separated|
|Button mushrooms/Dried mushroom||5|
|Capsicum||1 , cut into 1/2" cubes|
|Cabbage||50 Gram, cut into 1" squares|
|Garlic flakes||8 , crushed (Sauce)|
|Ginger paste||1 Tablespoon (Sauce)|
|Tomato ketchup||2 Tablespoon (Sauce)|
|Soya sauce||1 Teaspoon (Sauce)|
|Vinegar||2 Teaspoon (Sauce)|
|Oil||3 Tablespoon (Sauce)|
|Pepper white||1⁄2 Teaspoon (Sauce)|
|Salt/To taste||1⁄2 Teaspoon (Sauce)|
|Sugar||1⁄4 Teaspoon (Sauce)|
|Cornflour||1 1⁄2 Tablespoon, mixed with 1 cup water (Sauce)|
|Sesame seeds||1 Tablespoon (Sauce)|
To parboil vegetables, boil 4 cups water with 1/2 tsp salt.
Peel the carrot and drop the whole carrot and cauliflower florets in boiling water.
Let them boil for 2-3 minutes.
Remove from water.
Cut carrots into 1/4" thick round slices.
Cut capsicum into 1/2" pieces.
Trim mushrooms, cut onions into fours and separate the slices.
Dissolve cornflour in 1 cup water and keep aside.
Heat 1 1/2 tbsp oil in a kadhai.
Reduce heat and add ginger and 1/2 of garlic paste.
Fry till changes colour.
Add baby corns, carrots, cauliflower, onion and mushrooms.
Stir for 4-5 minutes.
Add salt and pepper.
Mix and remove the vegetables.
In the same kadhai heat 1 tbsp oil.
Add sesame seeds, wait till golden.
Add the left over garlic, stir till it changes colour.
Add cornflour paste and cook stirring continuously till sauce turns thick.
At serving time mix in stir fried vegetables and serve immediately.