2 cups of mixed vegetables, sliced (cauliflower, baby corn, green papaya, carrot and borboti (yardlong beans)
0.5 teaspoon of black pepper powder
pinch of sugar
2 tablespoons of onion leaves, chopped
5-6 green chilies, sliced in half along the length and the seeds removed
Heat a pan with soybean oil.
Add the shrimps and chicken. Fry until the water released dries up and the oil starts to simmer on top.
Add the onion slices, ginger and garlic pastes, salt and coriander powder. Also pour in the soy sauce and 0.5 cup of water. Mix and cook with the lid on until the water starts to boil and form a thick gravy, with the oil simmering on top.
Add the vegetable slices and cook on low heat for 30 minutes with the lid on.
Cook until the vegetables have boiled.
Sprinkle the black pepper powder and a pinch of sugar. Stir and also sprinkle the green chilies and chopped onion leaves.