Hot and Sour Vegetable

Hot and Sour Vegetable

An occasional treat which the entire family will relish. The freshness of lightly cooked vegetables is further enhanced by the aromatic flavours of ginger, garlic, chillies and tomato-chilli sauce. It's a simple and easy way of disguising vegetables and make them lip smackingly delicious, while also adding a wealth of nutrients like vitamin a, vitamin c, calcium and iron. In addition this dish is low in calories and carbohydrates and high in fibre which is great for a diabetic diet.

Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

1/2 cup blanched carrot roundels
1/2 cup blanched baby corn , cut diagonally
1/2 cup blanched broccoli florets
1/4 cup capsicum cubes
2 tomatoes , blanched , peeled and grated
1/2 cup onion cubes
1 to 2 green chillies , chopped
1 1/2 tsp chopped ginger (adrak)
1 1/2 tsp chopped garlic (lehsun)
1 tbsp chopped celery
2 tsp cornflour
1 tsp tomato chilli sauce
1 tsp oil
salt to taste

Method

1. Heat the oil in a non-stick pan, add the onion, green chillies, ginger, garlic and celery and sauté for a few minutes.
2. Add the grated tomatoes and salt and simmer it over a medium flame for 4 to 5 minutes, till it thickens.
3. Add all the remaining vegetables and sauté for a few seconds.
4. Combine the cornflour and tomato-chilli sauce with ½ cup of water and add it to the mixture.
5. Bring to a boil and simmer for 4 to 5 minutes till the sauce thickens.
6. Adjust salt to taste and serve hot.

Nutrient values per serving

Amt	Energy	Protein	Cho	Fat	Vit-A	Vit-C	Calcium	Iron	F.Acid	Fibre
86 gm	46 kcal	1.3 gm	7.1 gm	1.5 gm	350.5 mcg	27.1 mg	41.6 mg	0.7 mg	26.3 mcg	1.4 gm