Ingredients:

• For Veg stir-fry:
• 1 – Carrot
• 10-12 – Runner beans
• 1 tbsp – Cabbage
• 1 tbsp – Bean sprouts (optional)
• 1 – Onion
• 1 – Potato
• Salt to taste
• 1 tbsp – Oil or Butter
• For Gravy:
• 1 cup – Tomato puree
• 1 tbsp – Corn flour
• 2 tsp – Sugar
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1/2 tsp – Red Chilli powder or paste
• 1 tbsp – Tomato sauce
• Salt to taste
• Fried noodles
• 1 tbsp – Butter

Method:

1. For Gravy:
2. Melt fat, add all pastes and stir.
3. Add puree, bring to a boil.
4. Add 1.5 cups water, boil for 5 minutes.
5. Make paste of corn flour with 2-3 tbsp of water and keep aside.
6. Add chilli, salt, sauce, sugar, stir.
7. Add corn flour paste, continuously stirring to avoid lumps.
8. Add 1/4 cup of noodles, boil for 2-3 minutes, keep aside.
9. For Veg stir-fry:
10. Cut vegetables into thin julienne strips.
11. Heat fat in a non-stick or heavy pan.
12. Add vegetables and stir-fry on high, till crisp.
13. Add salt and stir.
14. Just before serving, add to the boiling gravy.
15. Pour into serving dish, spread the fried noodles on top and serve piping hot.

Recipe courtesy of Sify Bawarchi