I followed Nita Mehta’s recipe with few changes. A nutrition-rich, colorful mixed vegetable dish with a wonderful combination of flavors and amazing texture. The addition of sesame seeds gives it a delicious nutty taste and goes great with noodles or fried rice. 1 Par boil carrots, beans, baby corn in 3 cups of boiling water and pinch of salt for 3 mts. Turn off heat, strain and cool. 2 Heat a tbsp of sesame oil in a large wok, once the oil is piping hot, add half of the crushed garlic and ginger paste and stir fry for a few secs. 3 Add the chopped spring onion whites and stir for half a mt. Add the par boiled as well as the rest of the other vegetables and stir fry on high for 4-5 mts, constantly tossing them. Add salt and pepper to taste. Remove and keep aside. 4 In the same wok, add 2 tsps of oil, add remaining crushed garlic and stir for a few secs. Add brown sugar, soy sauce, tomato ketchup and vinegar. Combine well. 5 Add the cornflour mixture and cook stirring continuously till the sauce turns thick and turn off heat. 6 At the time of serving, mix in the stir fried vegetables and garnish with toasted sesame seeds and spring onion greens. Serve hot with noodles or fried rice. Prep & Cooking Time: 35-40 mts Serves 4 persons Cuisine: Indo-Chinese . 1 tbsp ginger paste 1/4 cup spring onions, finely chopped 1 onion, quartered 2 1/2 cups vegetables (baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces 1 tsp light soya sauce 2 tsps vinegar 1/2 tsp brown sugar 2 tbsps tomato ketchup 1/2 tsp white pepper pwd 1 1/2 tbsp cornflour (mixed in 1 cup water) salt to taste 1 tbsp toasted sesame seeds/til 1 1/2 tbsps sesame oil or peanut oil
