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:

1. Heat oil in a kadhai and cook the red chillies, garlic, baby corns, mushrooms, carrot, cauliflower and onions for 5 minutes.
2. Add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce and vinegar.
3. Mix and cook for 2 minutes.
4. Add the capsicums and cook until the vegetables are crisp (but not overcooked) and coated by the sauce.
5. Add the cooked rice and mix well.

Recipe courtesy of Usha Krishnan