Broccoli, Baby Corn and Carrot Vegetable
by Tarla Dalal

You can enjoy the fresh look of colourful and crunchy vegetables in this delightful and quick dish. It is the preparation of the veggies that could take a little time, but the actual cooking is very fast.

You are sure to relish the natural flavour of the Broccoli, Baby Corn and Carrot Vegetable, perked up simply with green chillies and bound together with a cornflour paste, which gives the required texture and consistency while sautéing the mixture.

Make sure you serve this immediately for the most vibrant colour and flavour.

Accompany this Broccoli, Baby Corn and Carrot Vegetable with hot Celery and Black Pepper Rice to make a quick and wholesome meal.

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Broccoli, Baby Corn and Carrot Vegetable recipe - How to make Broccoli, Baby Corn and Carrot Vegetable

1 cup blanched broccoli florets
1/2 cup diagonally cut and blanched baby corn
3/4 cup diagonally cut and blanched carrot
1 tbsp cornflour
1 tbsp oil
2 tsp finely chopped green chillies
1/4 cup sliced capsicum
1/4 cup chopped spring onions whites
1/4 cup milk
2 pinches of sugar
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens

Method

Combine the cornflour and ½ cup of water in a bowl, mix well and keep aside.
Heat the oil in a wok or a broad non-stick pan, add the green chillies and sauté on a medium flame for 10 seconds.
Add the broccoli florets, baby corn, capsicum, carrot and spring onion whites and sauté on a high flame for 2 minutes.
Add the milk, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for 2 minutes.
Serve immediately garnished with spring onion greens.