|
Ingredients
|
Quantity
|
|
For veg
stir fry:
|
|
|
Carrot
|
1
|
|
Runner beans
|
10 to 12
|
|
Cabbage
|
1 tbsp
|
|
Beans sports (optional)
|
1 tbsp
|
|
Onion
|
1
|
|
Potato
|
1
|
|
Salt
|
to taste
|
|
Oil or butter
|
1 tbsp
|
|
For
gravy:
|
|
|
Tomato puree
|
1 cup
|
|
Corn flour
|
1 tbsp
|
|
Sugar
|
2 tsp
|
|
Ginger & garlic paste
|
½ tsp
|
|
Red chilli powder or paste
|
½ tsp
|
|
Tomato sauce
|
1 tbsp
|
|
Salt
|
to taste
|
|
Fried noodles
|
|
|
Butter
|
1 tbsp
|
For Gravy:
Melt fat add all pastes and stir. Add puree, bring to a boil. Add
1 1/2 cups water, boil for 5 minutes. Make paste of corn flour with 2-3
tablespoon of water. Keep aside. Add chilli, salt, sauce, sugar, stir. Add corn
flour paste, continuously stirring to avoid lumps. Add 1/4 of noodles. Boil for
2-3 minutes, keep aside.
For
Veg.stirfry:
Cut vegetables into thin julienne strips. Heat the fat in a
nonstick or heavy pan. Add vegetables and stir fry on high till crisp. Add
salt, stir. Just before serving, add to the boiling gravy. Pour into serving
dish, spread the fried noodles on top. Serve piping hot.
Note: For quick fried noodles, dry roast
hakka or instant noodles till light. Deep fry in hot oil till crisp. Or blanch
in boiling water till limp. Drain and towel dry. Deep fry till crisp.
