Sweet And Sour Carrots (Indian Style)
A lot of Chinese recipes involve a perfect balance of sweet and sour tastes. Sweet and sour vegetable (usually carrots as in this recipe) is a very popular dish on the menus of many Indian restaurants offering Chinese fare.
Ingredients
- 1/4 kg carrots
- 2 green bell peppers small
- 2 onions small
- 1/4 cup white vinegar
- 2 tbsps tomato ketchup
- 1 tbsp soya sauce
- 1/2 tsp red chilli sauce
- 2 tbsps cornstarch
- 1 1/2 tbsps sugar
- 1/2 tsp black pepper crushed
- to taste salt
- tbsps spring onion a couple of greens
Instructions
- Peel/ scrape the carrots and slice them into 1/2" thick roundels.
- If your carrot is thick/ fat, cut the carrot lengthwise and then slice into 1/2 " pieces.
- Steam cook, microwave or boil in lightly salted ware till just done.
- Dice the onion into slightly big pieces (I cut each onion half into 4). Dice the bell peppers into a similar size. Keep aside.
- Heat the oil, add the onion and sautxe9 on high heat for a couple of minutes till it turns pink. Add the bell pepper and sautxe9 till soft. Now add the cooked carrot, salt and pepper and stir for a couple of minutes.
- In a small bowl whisk together the cornstarch, red chilli sauce, tomato ketchup, vinegar, sugar and about 1/4 a cup of water, till smooth. Pour this into the vegetables, stirring throughout, and allow to cook (on medium heat) for about 3 to 5 minutes till it thickens a bit. If you feel the mixture is too thick, add a little more water and cook for another minute.
- Pour into a serving dish and garnish with chopped spring onion greens.
- Serve with noodles or fried rice.