The demand that evening was for something Indian-Chinese, a dry vegetable which could be eaten with “phulkas” (unleavened, gridle baked, puffed, wholewheat Indian flatbread). I had some cabbage, one large carrot, one green bell pepper (capsicum), a bunch of spring onions and a small bowl of boiled peas. I began to julienne all the vegetables and chop up a piece of ginger, four cloves of garlic and a green chilli, very finely. And then heres how you go…..but before that heres a formal list of ingredients.
- 1/4 Head of cabbage
- 1 Capsicum or green bell pepper
- 4 Stalks of spring onions with leaves
- 1 small cup of boiled peas
- 1 inch piece of ginger
- 1 green chilli
- 4 large flakes of garlic
- Salt and pepper to taste
- 1 tablespoon of dark soya sauce
- Two tablespoons of chopped coriander leaves and stems
- A tablespoon of sesame seed oil
- Heat a wok or karahi and pour in a twirl of til oil ( sesame seed oil). Heat.
- Add the chopped ginger, garlic and green chilli.
- Saute for half a minute and add the chopped whites of the spring onions.
- Saute further for another minute and add all the all the rest of the vegetables.
- Saute on high heat for a minute and then sprinkle salt, pepper, a tablespoon of soya sauce, and chopped coriander stems and leaves.
- Continue to saute on high heat for a few more minutes and your Indo chinese vegetables are ready to be eaten with soft Indian Phulkas.
Note that the dish should be completely dry and the vegetables crunchy, not overcooked. Add a pinch of MSG if you feel so inclined.
PS: Okay, so the photo isn’t very nice. I’m learning. :). The dish does taste good though!