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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.