I indulged in quite a bit of good and heavy food over the last couple of days. Since, this once in a while over eating got a bit overboard, I craved for a very light meal, that would be easy on our stomachs. Generally Manchurian gravy is prepared, with the vegetable dipped in a batter and deep fried in oil, so I went ahead and prepared the same Manchurian sauce with just sautéed vegetables in it. Though simple and bland, the dish was tasty and a perfect accompaniment for a simple vegetable pulao.
- 2 Capsicums (de-seeded and diced in quarters)
- 2 Carrot ( chop into 2” cubes)
- 2 Onion (sliced)
- 2-3 Garlic pods(sliced)
- 2 tbsp Corn flour
- 1 tsp Chilli sauce
- 1 tsp Soya sauce
- A pinch of Ajinomoto(a food seasoning product)
- ½ tsp Vinegar
- Salt to taste
- Heat oil. Put in garlic and sauté.
- Now add carrot, onion and capsicum. Cook for five minutes with lid on a low flame.
- When the contents are cooked add soya sauce, chilli sauce, ajinomoto, Corn flour (diluted in water), vinegar and salt. Add very little water for gravy and stir well.
- Cook for 5 minutes and put off flame.
- Serve hot with vegetable fried rice or pulao.
Preparation Time: 20 minutes