1 cup mixed parboiled vegetables (carrots, broccoli, baby cornClick to find more about corn and french beans)
1cup capsicum, cubed
2 tomatoes, blanched, peeled and grated
1 onionClick to find more about onion, cubed
1 to 2 chopped green chillies
1 teaspoons chopped gingerClick to find more about ginger
1 teaspoons chopped garlicClick to find more about garlic
1 tablespoon celery, chopped
2 teaspoons cornflour
1 teaspoon tomatoClick to find more about tomato-chilli sauce
1 teaspoon oil
SaltClick to find more about Salt to taste
Method:
Heat the oil in a non-stick pan, add the onionClick to find more about onion, green chillies, gingerClick to find more about ginger, garlicClick to find more about garlic and celery and saute for a few minutes.
Add the grated tomatoes and saltClick to find more about salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens.
Add all the vegetables and saute for a few seconds.
Combine the cornflour and tomatoClick to find more about tomato-chilli sauce with 1 cup of water and add it to the mixture.
Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens.
Adjust saltClick to find more about salt to taste and serve hot.