Vegetable Chilly

by SallyMathew
Hot and Spicy vegetables
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Cuisine Chinese
Prep Time 20 minutes
Servings
people
Ingredients
  • Green chilly(cut into thin & long strips) - 6-7 nos
  • Carrots - 4 nos
  • Capsicum - 2 nos
  • Cabbage(big) - 1 no
  • French beans - 250 gm
  • Cauliflower - 250 gm
  • Black pepper - ½ tsp
  • Roasted cumins(Jeerakam) - ¼ tsp
  • Black salt(Kala namak) - ½ tsp
  • Garam masala - ½ tsp
  • Red chilly powder(As reqd) -
  • Chilly sauce - 6 tsp
  • Soya Sauce - 6 tsp
  • Worcestershire - 3-4 tsp
  • Vinegar - 4 tbsp
  • Salt - 2 tsp
  • Sugar - ¼ tsp
  • Ajinomoto - 1 tsp
  • Corn flour - 2 tbsp
  • Oil for deep frying -
Cuisine Chinese
Prep Time 20 minutes
Servings
people
Ingredients
  • Green chilly(cut into thin & long strips) - 6-7 nos
  • Carrots - 4 nos
  • Capsicum - 2 nos
  • Cabbage(big) - 1 no
  • French beans - 250 gm
  • Cauliflower - 250 gm
  • Black pepper - ½ tsp
  • Roasted cumins(Jeerakam) - ¼ tsp
  • Black salt(Kala namak) - ½ tsp
  • Garam masala - ½ tsp
  • Red chilly powder(As reqd) -
  • Chilly sauce - 6 tsp
  • Soya Sauce - 6 tsp
  • Worcestershire - 3-4 tsp
  • Vinegar - 4 tbsp
  • Salt - 2 tsp
  • Sugar - ¼ tsp
  • Ajinomoto - 1 tsp
  • Corn flour - 2 tbsp
  • Oil for deep frying -
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Finely chop all the vegetables and simmer in a covered pan without water till half done.
  2. Add all the masala powder except black pepper and aji-no-moto.
  3. Add all the sauces (1 tsp each) along with dry corn flour.
  4. Mix well and make small balls.
  5. Heat oil in a pan or a kadai and fry the balls in smoking oil to a golden brown color and keep them aside.
  6. Prepare the Sauce Mixture with the leftover sauces along with vinegar, black pepper, aji-no-motto and sugar.
  7. Heat 2 tbsp of oil in a pan or a kadai.
  8. Add green chillies along with the Sauce Mixture.
  9. Put all the balls and mix well.
  10. Cook for one minute.
  11. :- Serve hot.
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