Crunchy vegetables

Name: Crunchy vegetables
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Baby corn- cut into length wise; 1/2 cup Cauliflower- cut into small florets; 2 cup Carrot- cut into length wise; 2 Capsicum- cut into length wise; 1/2 cup Peas- boiled; 2 Onion Chopped; 1 tsp Ginger-Green chilli- chopped; 1 tsp Garlic- chopped; 1/2 cup corn flour; 1/2 cup all purpose flour; To taste Salt; 1 tsp Soy sauce; 2 tsp Tomato ketchup; 1 cup Oil; As required Water

Dipti Mehrotra @dipti_mehrotra

#nonindian
It is popular indo chinese dish.

Dipti Mehrotra @dipti_mehrotra

#nonindian
It is popular indo chinese dish.

Saved

Ingredients

30minutes

4 servings

1/2 cupBaby corn- cut into length wise
1/2 cupCauliflower- cut into small florets
2 cupCarrot- cut into length wise
2Capsicum- cut into length wise
1/2 cupPeas- boiled
2Onion Chopped
1 tspGinger-Green chilli- chopped
1 tspGarlic- chopped
1/2cup corn flour
1/2cup all purpose flour
To taste Salt
1 tsp Soy sauce
2 tsp Tomato ketchup
1 cup Oil
As requiredWater

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Steps

30minutes

1

Wash and cut all the veggies.in a large bowl mix together corn flour,All purpose flour, Salt and Black pepper powder add sufficient water and mix properly. Make a batter of thick consistency. Add all chopped vegetables and mix gently.
2

For frying heat oil in a kadhai. Drop coated vegetables and fry them until golden brown. Remove and drain the excess oil. Transfer vegetables in a plate.
3

Heat oil in a pan.Add chopped green chilli,Ginger and garlic. Add chopped onion and saute well till they change in colour. Add all the fried vegetables and mix well. Add salt if required.
4

Add soy sauce and tomato ketchup and simmer. Off the flame and serve hot garnish with chopped coriander leaves.