Heat olive oil in a kadai, temper with ginger till ginger turns light brown. Add spring onions, fry for 1 minute and then add babycorn. When the babycorn is tender, add broccoli, zucchini and mushrooms.
Stir till the veggies become half cooked.
Add red chilli sauce.
Take a bowl, mix cornflour, soya sauce and water.
Add paste to the veggies and cook until the gravy is slightly thick.
Bawarchi of the Week
Her recipes and stories are featured in popular magazines.