Ingredients
Undercut ½ kg thinly sliced
Oil ½ cup
Ginger garlic 2 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Tomato puree 2 tbsp
Hoisen sauce 2 tbsp
Yogurt 4 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger julienne 1 tbsp
Green chilies 6 cut into fine julienne
Capsicum 1 julienne
Method
Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.