An appetising mix of veggies like broccoli and mushrooms with steaming hot rice. Quite the soul food for a chilly day.
Ingredients
Cooked rice, as required
2 tbsp butter
¼ cup spring onion, finely sliced
½ cup large onion, finely sliced
1 cup mushroom, sliced
3 pods garlic, finely sliced
¼ tsp ground ginger
1 ½ cup broccoli, shredded into florets
½ cup corn from the tin, after draining water
1 cup vegetable stock
½ tbsp corn flour/ maida
1 tsp light soy sauce
Preparation
Melt a tablespoon of butter, saute the sliced spring onions, onions and stir well
When the onion slices become translucent, add mushrooms, stir well and keep aside
Heat the remaining butter. Add garlic and ginger and stir
Add broccoli and mix well. Keep stirring awhile
Add to this, the corn drained of water. Mix well. Stir for some more minutes
Add corn flour and soya sauce to the stock. Mix well without solidifying and add to broccoli mixture and stir
When it thickens, keep on low flame, close the vessel and let the broccoli cook
After it is cooked, add mushroom mixture and stir
Serve rice first on the plate and serve the curry on top
