Vegetables in Garlic Sauce

Exotic Indo-Chinese crunchy vegetables tossed in peppy garlic sauce along with smoking hot tomato puree. This is slightly different version of a Manchurian, as I dint make vegetable balls for this recipe.  This amazing Indo Chinese recipe can be served as starter as well as a main course dish.


Cooking Time: 15 Mins

Serves             : 4


  • 10 big Cauliflower Florets
  • 2 tsp Green Chillies (chopped)
  • 2 tsp Ginger (chopped)
  • 2 tsp Garlic (chopped)
  • 10 French Beans (sliced)
  • 10 Baby Corn (pre-boiled)
  • 1/2 cup Tomato (Puree)
  • 1 tsp Ajinomoto Powder
  • 1 Capsicum (sliced)


  • In a pan, heat some oil over a high flame.
  • Combine green chillies, ginger and garlic, and sauté it for a minute.
  • Add ajinomoto, vegetables and sauté the vegetables for some time.
  • Combine the tomato puree over the vegetables.
  • Add half cup water and corn flour to the vegetable mixture.
  • Add salt, sugar and a little pepper powder.
  • Serve the vegetables hot.

My Tip

  • Keep the vegetables crunchy.
  • You can also add mushrooms if you like.