Crispy Vegetables

Serves 4

• Babycorns,cut into thick strips 10
• Green capsicum,cut into thick strips 1 large
• Cauliflower 5-6 florets
• Cabbage,cut into thick strips 1/4 small
• Mushrooms 2-3
• Aubergine  1 small sliced
• Carrot, cut into thick strips 1 large
• Oil 2 tablespoons + to deep fry

FOR BATTER 

• Cornflour/ corn starch 5 tablespoons
• Refined flour (maida) 5 tablespoons
• Ginger-garlic paste 1/2 teaspoon
• Lemon juice 1 teaspoon
• Salt to taste
• Black pepper powder to taste

FOR SAUCE

• Garlic,chopped 4-5 cloves
• Ginger,chopped 1 inch piece
• Celery,chopped 2-3 inch stalk (optional)
• Spring onions,chopped 2
• Green chillies,chopped 2
• Soy sauce 1 tablespoon
• Red chilli sauce 1 tablespoon
• Tomato ketchup 2 teaspoons
• Salt to taste
• Black pepper powder to taste

1. Mix cornflour, refined flour, ginger-garlic paste, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. 
2. Add the vegetables and mix so that all the vegetables are well coated. 
3. Heat enough oil in a wok and deep fry the vegetables. 
4. Drain on absorbent paper and set aside. 
5. For the sauce heat two tablespoons of oil in a pan. 
6. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute. 
7. Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well 
8. Serve hot.