Take 100 gms bok choy (coarsely chopped), two medium-size onions (petal sized), half cup corn kernel, two chilies (minced), and two tablespoons ginger garlic paste in a bowl.
Heat a wok, wash it with cold oil to prevent sticking, and add the ingredients with half a teaspoon of jaggery. Stir for 2-3 minutes on a high flame and add a little cooking oil.
Keep stirring and add two tablespoons of dark soy sauce. Mix it well till the vegetables absorb the sauce.
Add one and half tablespoons of black pepper powder and a little vinegar, stir well and add 1/2 cup of water.
Let it simmer for 5 minutes on a high flame.
Add 1/2 cup cornstarch slurry, mix well, add a little salt to taste, and let it simmer for another 2-3 minutes to finish the dish.
Relish your gravy with some butter garlic noodles.