Three Coloured Vegetables

Ingredients list for Three Coloured Vegetables

• 2 medium Broccoli blanched and sliced
• 1 1/2 cups Carrots cut into florets and blanced
• 1 cup American corn kernels blanched
• 4 teaspoons Oil
• to taste Salt
• 2 teaspoons Sugar
• 2 teaspoons Vinegar
• 1 Green chilli finely chopped
• 15 cloves Garlic finely chopped
• to taste Black pepper powder freshly ground
• 2 teaspoons Cornflour/ corn starch dissolved in ½ cup water
• 1/2 cup Vegetable stock

Method

1. Heat two teaspoons oil in a non-stick pan. Add the carrots, salt, one teaspoon sugar and one teaspoon vinegar. Mix well and cook for a minute. Set aside.
2. In the same pan, add the green chilli, broccoli florets and salt. Toss well and cook for a minute. Set aside. In the same pan, add the American corn and salt. Toss well and cook for a minute. Set aside.
3. To make the sauce, heat the remaining oil in a separate non stick pan. Add the garlic, salt and black pepper powder. Sauté for a minute. Add half a cup water and stir to mix well.
4. Mix the cornflour with vegetable stock and add along with remaining sugar and vinegar. Mix well and cook till it thickens.
5. Place a round mould on a serving dish and put the corn mixture into it. Place the carrots around it. Place the broccoli florets around the carrots.
6. Gently remove the mould, drizzle the sauce over the vegetables and serve immediately.

Nutrition Info