Ingredients

• Mushroom- 5
• Baby corn- 5
• Capsicum - 1, medium,
• Onion -1, medium
• Cabbage - 50 g
• Cauliflower - 100 g
• Green chillies - 4
• Salt to taste
• Pepper to taste
• Soy sauce - 2 tsps.
• Vinegar - 1/4 tsp
• MSG (Ajinomoto) - a pinch
• Corn flour - 40 g
• Water - as required
• Oil - for frying

How to Make Mixed Veg Curry

• Cut cabbage, capsicum, onion into big dices (about 1-inch each).
• Clean mushrooms and cut into halves.
• Cut baby corn into halves lengthwise.
• Slit green chillies lengthwise and keep aside.
• Separate cauliflower into small florets.
• Make a medium-thick batter of corn flour, salt, pepper, ajinomoto and 1 tsp soy sauce using water as required.
• Heat oil in a deep pan. Dip all cut vegetables (except the green chillies) into the batter and deep-fry till golden brown and crisp.
• Drain on kitchen paper and keep aside.
• In a pan, heat about 1 tsp of oil. To it, add the slit green chillies and saute for about 30 seconds (do not let the chillies discolour).
• Add 1 tsp of soy sauce. Switch off the flame and add vinegar.
• Pour this on the fried vegetables and mix lightly so that the pieces are lightly coated.
• Serve hot with tomato ketchup.