Key Takeaways:

Sumita's healthy take on restaurant vegetables provides a tasty way to eat greens.

Cooking Time

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.

Nov 30, 2022

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