45-50 minutes
1 kilogram (about 4 large) tomatoes
1 large onion
4 carrots, peeled
½ beetroot, peeled
250 grams (½ pound) cauliflower
250 grams (½ pound) broccoli
4-5 mushrooms
100 grams (¼ pound) french beans
5 baby corns
1 green chili
50 grams (5 ½ tbsp.) garlic
2 teaspoon ginger, finely chopped
1 tablespoon oil
3 teaspoons sugar
2 tablespoons vinegar
2 tablespoons green chili sauce
2 tablespoons soy sauce
1 teaspoon black pepper
Salt to taste
1. Wash all the veggies.
2. Cut tomato, carrot, and beetroot into cubes.
3. Pour 1½ cup water in a pot, add chopped carrot, tomato, and beetroot, and bring it to boil for 10 minutes.
4. Once boiled, blend it and strain the mixture with the help of a filter.
5. Blend ginger, garlic, and green chili to a paste.
6. Chop broccoli, mushrooms, cauliflower, baby corn, and carrots.
7. Blanch the remaining vegetables and strain them with the help of a filter.
8. Heat the oil in a pan, add ginger, garlic, and chili paste, and stir it for 2 minutes.
9. Add puree and bring it to boil for 5 minutes on medium heat.
10. Add salt, sugar, sauces, and blanched vegetables and boil it for 7 minutes.
11. Serve hot veggie sweet and sour with boiled rice.
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