Friday, 28 June 2013

Vegetables in garlic sauce

   I dont know why, but recent times i have grown addicted to chinese  cooking  a lot.  Hence comes this preparation.  Personally speaking I am an garlic-luver, for I can be the only person who visits to ' THE CHUTNEYS' (Authentic vegetarian restaurent at Hyderabad which has an wide range of idly and dosa platter) and order an 'garlic dosa'   :)  :)  So this luv for garlic had even more triggered the 'chinese' part in me!

 When I read about this preparation in one of cookery books, I cannot wait to try hands on them.  But, at the sametime I was soo worried about addition of 'n' number of sauces into it.  So, I restricted them to chilli sauce alone.  Tried replacing tomato sauce with home-made tomato puree, and yes the magic worked.  The final preparation tasted entirely chinese!

Ingredients required

  • 4 tbspn of oil
  • 10 garlic pods, thinly sliced (If pods are smaller, make around 20)
  • Spring onion - about 8-10 (Chop bulbs and green part separately)
  • Baby corn, carrot, capsicum pieces - 11/2 cup (Sliced like thin long cylinder)
  • Tomato puree - 1 cup (Made from 350 gm of tomato)
  • Chilly sauce - 1 tbspn
  • Salt and pepper, to taste
  • Sugar - 1 tsp
  • Tofu pieces - 1/2 cup (Semi-fried in oil and kept separate)
  • 2 drops of soy sauce (If required)


Heat oil in kadaai, add garlic slices.  Let it brown.

This is followed by adding spring onion bulbs.  Saute them high on heat.

Add all vegetables (except tofu) and stir-fry them for two more minutes till they become slightly brown and crisp

Now add in tomato puree along with salt, pepper and sugar.  Stir fry till veggies has absorbed most of it. 

Now you can add chilli sauce, bit of soy sauce (for the dark colour).  Check the seasoning, switch off the flame and garnish with spring onions green and fried tofu pieces

Serve hot with naan/paratha of your choice.

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