Broccoli - 1 medium segmented
Cauliflower - 1/2 medium segmented
Carrot - 1 big cut into thin rounds
Cornflour - 2 tbsp
Schezuan sauce - 1 recipe
Dry red chillies - 2
Oil - 1 tbsp
Parboil the cauliflower and broccoli. Keep aside.
Heat the oil in a wok and add the broken red chillies.
Add the carrot to this and add a cup of water. Boil on high flame till all the water gets evaporated.
Add the vegetables and sauce. Mix well.
Mix the cornflour with 1 cup of water and add to the dish. Boil till gravy thickens.
Check for salt and serve hot garnished with toasted til seeds and spring onions.
For the Schezuan sauce:
Dry red chillies - 10 to 15 soaked in water for 1/2 hour
Garlic - 5 pods
Salt - 1 tsp
Sugar - 2 tsp
Vinegar - 6 tbsp
Til oil - 2 tbsp.
Grind all the above (except oil) to a fine paste. Heat the oil till smoking point and add on top of the paste. Mix well and use.
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