Mixed Veg Curry

Recipe by
Total Time:
30-45 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Technique: Stir-Fry Recipe
Difficulty: Medium

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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.

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