Vegetable Chilly


Vegetable Chilly

Hot and Spicy vegetables
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine Chinese
Servings 6 people


  • 6-7 nos Green Chilly cut into thin & long strips
  • 4 nos Carrots
  • 2 nos Capsicum
  • 1 no Cabbage big
  • 250 gm French beans
  • 250 gm Cauliflower
  • ½ tsp Black pepper
  • ¼ tsp Roasted cumins Jeerakam
  • ½ tsp Black salt Kala namak
  • ½ tsp Garam masala
  • Red chilly powder As reqd
  • 6 tsp Chilly sauce
  • 6 tsp Soya sauce
  • 3-4 tsp Worcestershire
  • 4 tbsp Vinegar
  • 2 tsp Salt
  • ¼ tsp Sugar
  • 1 tsp Ajinomoto
  • 2 tbsp Corn flour
  • Oil for deep frying


  • Finely chop all the vegetables and simmer in a covered pan without water till half done.
  • Add all the masala powder except black pepper and aji-no-moto.
  • Add all the sauces (1 tsp each) along with dry corn flour.
  • Mix well and make small balls.
  • Heat oil in a pan or a kadai and fry the balls in smoking oil to a golden brown color and keep them aside.
  • Prepare the Sauce Mixture with the leftover sauces along with vinegar, black pepper, aji-no-motto and sugar.
  • Heat 2 tbsp of oil in a pan or a kadai.
  • Add green chillies along with the Sauce Mixture.
  • Put all the balls and mix well.
  • Cook for one minute.
  • :- Serve hot.
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