Vegetable Crispy

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This is a yummy chinese dish usually served as starters. Crispy vegetables coated with tangy sauce.Various vegetables can be used in this dish,here I have used potatoes, babycorns and capsicum…..you can also use Paneer, cauli flower, cabbage and carrots.

Ingredients :

6 Baby corns.

2 Capsicum.

2 Potatoes.

1 cup Maida

2 tbsp Cornflour

1/2 tsp Black pepper powder.

Salt to taste.

Oil for frying

For Sauce:

2 tbsp Oil

1 tbsp Garlic ( finely chopped )

2 tbsp Onion chopped

1 tbsp Red chilli sauce

1 tbsp Soya sauce

2 tbsp Tomato Ketchup

1/2 tsp Black pepper powder.

1 tbsp Cornflour dissolved in 1 tbsp water.

Salt to taste.

Method:

Mix cornflour, maida, salt and pepper powder in a bowl with enough water to make a thick batter. Keep aside.

Cut all vegetables in 1 inch cubes or strips.

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Keep soaked in salt water for 10 minutes.Drain, pat dry and add to batter, mix well till all the vegetables are coated well.

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Heat enough oil in pan and deep fry vegetables till cooked and crisp.Drain on absorbant paper and keep aside.

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For the  sauce heat oil in a pan, add garlic sauté till light brown now add oninons sauté for another minute.

Add soya sauce, chilli sauce and tomato sauce, stir for a minute, add pepper powder and salt.Mix well. Add 1 cup of water, let it come to boil, now add Cornflour dissolved in water, stir well.

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Sauce will start thickening, add fried vegetables and stir fry on high flame till all the vegetables are well coated in the sauce.

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Remove in serving dish and serve hot.

Happy Cooking !!!

Sameera

 

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