Saturday, 27 June 2015

Chilli Vegetable Gravy

Here is a mouth watering recipe to go with your Chinese rice recipes. The crispy and crunchy vegetables in the sweet and sour gravy are sure to impress even a person who does not like veggies.


Broccoli - 1 flower (1/2 kg) (click here for "How to cook broccoli")
Mushrooms - 8-10 nos
Baby Corn - 6  nos
Onion – 1 chopped, bigger pieces
Capsicum – 1 chopped, bigger pieces
Ginger – finely chopped 1 tbsp
Garlic finely chopped 1 tbsp
Red chilli paste – 1 tbsp or depending on how spicy you want the dish to be(see tips)
Cornflour 1 tbsp – mixed in 200 ml or 1 cup of water
Chilli garlic sauce or Tomato ketchup – 1 tbsp
Soya sauce – 1 tbsp
Oil – 1 tsp
Salt to taste


Heat oil in a non-stick pan and fry onions, ginger and garlic till it turns translucent. 

 Add red chilli paste, baby corn, mushroom and capsicum and fry till vegetables are partially cooked.

Add ketchup/sauce, soya sauce, salt and cornflour solution. Let the gravy boil and thicken.  You can add more water if required and adjust salt as per your taste preference.

Add broccoli finally as it is already cooked. Serve this with Fried Rice or Plain White Rice.


1. Red chilli paste:

Soak 10 to 15 red chillies in hot water for 1 or 2 hours, the long variety (Kashmiri or Byadige). Grind to  a paste. This can be stored in the freezer and used as required. Keeps well for up to a month. Add oil if required.

2.You can replace vegetables with Paneer. 

3. Remember to keep your vegetables crisp in Chinese dishes. Do not boil, only stir fry.


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