Vegetables in a clear tomato puree is yum and to add it to the ones available this season the veggie-casserole can simply rock and roll.
The recipe is as follows:
Ingredients
Broccoli Florets
Sliced French Beans
Shredded Bamboo Shoots
Diced Potatoes
Diced Red Bell Pepper
Diced Green Bell Pepper
Diced Baby Carrots
Peeled Peas
Spring Onions
Tomatoo Puree
Chopped Garlic
Ginger Paste
Green Chili Paste
Red Cayenne Pepper
Cinnamon Powder
Black Pepper
Salt
Olive Oil
Butter
Method
1. Steam the veggies in a steamer.
2. In a wok heat olive oil and saute chopped garlic. Add ginger paste and green chili paste. Fry until brown.
3. Add red cayenne pepper and tomato puree. Cook until the fat leaves the pan.
4. Add veggies and salt. Cook covered for 5 minutes.
5. Add water if you want a gravy ans simmer for 5 more minutes.
6. Garnish it with a generous sprinkle of butter and black pepper.
