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
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.