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. ---------------------------------------------------------------------------
Nutrition
Ingredients
