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Mixed Vegetable


Contributed by:
Soma Prasad
Soma Prasad

Mixed Vegetable


Carrot – 1/2 cup (parboiled and cut in strips)
Babycorn – 1/2 cup (parboiled and cut in strips)
Bell pepper- 1/2 cup each of red , yellow and green (cut in strips)
Leek/ white of spring onion – 1/2 cup
Purple cabbage – 1/2 cup (chopped)
Tofu – 1/2 cup (cut in strips)
Lemon zest – 1 tsp
Lemon juice- 2 tsp
Soya sauce -1 tbsp
Cornflour – 2 tsp
Water – 1 cup
Olive oil – 1 tsp
Crushed black pepper – 1 tsp
Salt to taste

Method of Preparation

1. Heat non-stick kedahi and add olive oil, add carrot, babycorn, leek and
    bell peppers and fry for 2-3 min.
2. Add soya sauce, salt and pepper and fry for 1 min.
3. Dissolve cornflour in water and add in kadai alongwith cabbage, tofu and
    lemon zest.
4. Cook for 5-7 min or till done. Add lemon juice and remove from flame.

Notes & Tips

1. Other veggies like broccoli and mushrooms can also be added.

2. Amount of cornflour and water can be adjusted to achieve desired consistency.

3. Proportion of veggies can be altered.

4. 1 tbsp honey may be added to give a sweet taste