Add the remaining vegetables, garlic, and ginger and cook for about five minutes.
Add water, ketchup, vinegar, sugar, chilli paste, and salt and cook for a minute, stirring continuously.
Serve topped with crisp noodles.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.