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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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From Ingredients:
10 sprigs spinach leaves (palak) |
5 stalks of the leaves just below cauliflower |
2 -3 sprigs coriander leaves |
1 bunch spring onion |
1 stalk celery |
1 piece ginger, peeled and crushed |
1 clove garlic, crushed |
1 tablespoon cornflour |
1/4 dried red chili, crushed |
1/2 teaspoon sugar |
salt |
1/2 teaspoon soya sauce |
1/2 teaspoon oil or 1/2 teaspoon butter |
2 1/2 cups water |
Directions:
1. Clean any fibrous threads from the stems.
2. Chop the vegetables into thin slanted slivers.
3. Heat oil in a pan.
4. Add ginger and garlic.
5. Saute for a minute.
6. Add vegetables.
7. Stir fry till tender.
8. Add water and bring to a boil.
9. Mix cornflour in 1/2 cup cold water.
10. Add to soup, stirring continuously till it comes back to a boil.
11. Add the chilli, sugar, salt, soya sauce and boil till thickened like cornsoup.
12. Serve fresh and piping hot.
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