This recipe is a modified version of Malika Badrinath's Chinese Baby Corn in Pineapple Sauce. Here's how I prepared this delightful dish.
Pineapple chunks from 1 Ripe Pineapple.
1 Onion - Chopped
2 Green Bell Pepper (Capsicum) - Chopped
Chopped Mixed Vegetables - 2 Cups ,Vegetables used are Cabbage, Carrot and Canned Baby Corn - Chop all the vegetables into 1 inch length
Brown Sugar - 2 tablespoon
Salt - as required
White Pepper powder
Grind to paste:
Garlic pods - 3 to 4
Red Chilli Powder
For Pineapple Sauce:
Make fresh Pineapple Juice from half the Pineapple chunks
Soya Sauce - 2 tablespoons
Worcestershire sauce - 1 tablespoon
Corn Flour - 1 and 1/2 tablespoon
Water - 1 and 1/2 Cups
Heat oil in a large Kadai and fry the Onions and the Bell Peppers.
Add the chopped mixed Vegetables, Pineapple Chunks, Ground Garlic Paste and Salt.
Cook until the vegetables are tender, Mean while prepare the sauce.
Whisk all ingredients together under 'Ingredients for Pineapple Sauce'.
Bring to boil. Stir until the content comes to a shiny sauce consistency.
When the Vegetables are cooked, add the Pineapple sauce and cook for a few minutes. Add the brown sugar and turn off the heat completely
Serve hot along with Fried Rice or Noodles.