Mixed Vegetables In Evergreen Sauce


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Mixed vegetables in evergreen sauce is a meal in itself with the chopped veggies like carrots, capsicum and Brocolli tossed with a evergreen paste made from celery, mint, coriander and chillies.

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For the paste:
1 1/2 cups coriander (dhania)
1 stick celery (ajmoda)
2 to 3 green chillies
1 " piece ginger (adrak)
2 to 3 cloves of garlic (lehsun)
2 tbsp vinegar
For the vegetables:
1 cup broccoli
1/2 red capsicum
1/3 cup sliced carrots
1/3 cup baby corn
1/2 cup sliced mushrooms (khumbh)
1/3 cup chopped onions
2 tbsp cornflour
1/2 cup water
1 tsp sugar
a pinch of M.S.G
2 tbsp oil
salt to taste
For the garnishing:
1 tbsp grated carrot
1 tbsp chopped spring onions


  1. Grind the ingredients for the paste in a mixer
  2. In a wok heat oil and add onions,capsicum,mushrooms,babycorn,brocolli,carrots.
  3. Add aginomoto and saute for 2-3 minutes on high flame.
  4. Add the evergreen paste and saute for 1 minute.
  5. Add 1 cup water and bring to a boil.
  6. Add salt and sugar and stir.
  7. Mix the cornflour in 1/2 cup water and add,stirring while adding
  8. When the gravy thickens garnish with shredded carrots and chopped spring onions.
  9. Serve hot with rice.
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This recipe was contributed by tamerina28 on 16 Jan 2002

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