Ingredients:
• 1 – Carrot
• 8-10 – Mushrooms (whole)
• 5-6 – baby Corns (whole if small, else cut into two lengthwise)
• 1.5 cups – Cauliflower (cut into small pieces)
• 2 – Onions (cut into 8 pieces)
• 2 – Capsicums (cut into 1/2″ cubes)
• 2-3 – dry Red Chillies (broken into bits and deseeded)
• 10-15 flakes – Garlic (crushed)
• salt and pepper to taste
• a pinch of ajinomoto (optional)
• vinegar, soya sauce, Tomato ketchup and chilli sauce according to taste
• 3 cups – cooked Rice
Method:
- Heat oil in a kadhai and cook the red chillies, garlic, baby corns, mushrooms, carrot, cauliflower and onions for 5 minutes.
- Add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce and vinegar.
- Mix and cook for 2 minutes.
- Add the capsicums and cook until the vegetables are crisp (but not overcooked) and coated by the sauce.
- Add the cooked rice and mix well.
Recipe courtesy of Usha Krishnan