Step 1
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.
Step 2
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.
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