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“I made this for the first time today evening. I wish I wasn't fasting today, I would have loved to eat this for dinner. I got this recipe from Mrs. S. Mallika Badrinath's "200 delicious vegetarian curries" cookbook. I love chinese food and this is going to be a sure hit and favourite of anyone who loves Chinese food. Once my fasting is over( 5 days from now), I will make this and”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice onions into 1 inch squares.
  2. Soak in water for 1 hour.
  3. Dice capsicum into squares.
  4. Cut baby corn into 2 inch long pieces diagonally.
  5. Grind 3/4 of the tomatoes to a paste.
  6. Strain to remove seeds.
  7. Remove the skin of the fouth tomato and dice it into 1 inch squares.
  8. Take a medium sized bowl.
  9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
  10. Now heat oil in a wok.
  11. Add sugar to the oil.
  12. Let it caramelise (do not disturb it till it caramelises).
  13. Squeeze onions from water and add to oil.
  14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
  15. Add garlic and red chilli powder.
  16. Mix well.
  17. Continue to fry for 2-3 minutes.
  18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
  19. Next add baby corn and stir fry for 3 more minutes.
  20. Mix in diced tomato pieces and the ground paste.
  21. Stir fry for a minute.
  22. Now mix corn flour in a cup of cold water and pour over the vegetables.
  23. Mix gently and cook till gravy becomes thick.
  24. Serve with fried rice or noodles.

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