This vegetable preparation is inspired by my mom’s mixed veggie with chicken recipe . She always use butter-oil that gives a very unique flavor but unfortunately we don’t get any butter-oil here in USA , so used ghee instead of butter-oil . This recipe is actually a copy cat version of Bangladeshi Chinese style vegetable recipe .
1 cup chicken, cubed ( breast and thighs)
2 cup green papaya , thick cubed
1/2 cup bottle gourd ( lau)
1/2 cup pointed gourd ( potol)
1 cup carrot , cubed
1/2 cup string/ long bean ( borboti)
1/2 cup capsicum , cubed
1/2 cup onion cubed
6/7 green chilies , split in half
2 tea spoon chicken powder or 2 powdered chicken bouillon
1 tbl spoon cornstarch
3/4 th cup liquid milk
1/2 tbl spoon ( heaped) ginger paste
1 tea spoon tasting salt
Salt to taste ( if needed)
Butter oil , ghee 1 tbl spoon
You can use other veggies like cauliflower , mushroom, broccoli too .
1. Microwave the papaya for 5 minutes or until tender . Don’t make it mushy . Microwave other veggies except capsicum for 3 minutes too . You can boil the veggies too with little water and salt until just tender . If you over boil it , the veggie will be mushy and won’t taste good .
2. Mix ginger paste with chicken . Heat oil and add the chicken . Fry until tender . Add the chicken powder . Now add the microwaved or boiled veggies and the capsicum . Add little salt and tasting salt.
3. Mix the cornstarch in milk and add into the veggies . Add the onion and green chilies at this point . The gravy will thicken up. Turn off the stove and pour the butter oil or ghee over the veggies .