Serving: 2 people

  1. 1 tbsp chopped ginger
  2. 2 tbsp chopped garlic
  3. 2 cups diced mix veggies (onion, capsicum, carrots)
  4. Lots of sliced mushrooms
  5. Cooked rice
  6. Salt & pepper

For the sauce:

  1. 2 cups vegetable stock
  2. 2 tbsp soya sauce
  3. 2 tbsp chilli sauce
  4. 1 tsp vinegar
  5. 1 tbsp black pepper sauce (optional)
  6. tomato ketchup to taste
  7. 1 tbsp rice flour/ cornflour to thicken


  1. Mix all the sauce ingredients in a bowl and keep aside. 
  2. In a pan, add oil and sauté ginger- garlic until translucent. 
  3. Add the diced vegetables, mushrooms and cook everything on a High flame. 
  4. Add salt, pepper and sauté the vegetables for 2-3 minutes. 
  5. Pour the mixed sauce over vegetables and give everything a good mix. 
  6. Taste the gravy, adjust sauces if required.
  7. In another bowl (preferably a claypot) spread cooked rice in the bottom. 
  8. Layer mushroom gravy over rice and cover it. 
  9. Cook it for 5-7 minutes on a very low flame so that the rice absorbs flavours from sauce. Enjoy!