Ingredients:

• For vegetable 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 each – Ginger and 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 and 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. Keep aside.
6. Add chilli, salt, sauce, sugar, stir.
7. Add corn flour paste, continuously stirring to avoid lumps.
8. Add 1/4 of noodles. Boil for 2-3 minutes, keep aside.
9. For vegetable stir-fry:
10. Cut vegetables into thin julienne strips.
11. Heat fat in a non-stick or heavy pan. Add vegetables and stir-fry on high till crisp.
12. Add salt, stir.
13. Just before serving, add to the boiling gravy.
14. Pour into serving dish, spread the fried noodles on top.
15. Serve piping hot.

Recipe courtesy of Saroj Kering