2 cups assorted veggies cut into chunks
( you can use vegetables like babycorn, mushrooms, capsicum or other vegetables of your choice)
I have used onions, capsicum, cabbage and carrots)
1/2 cup all purpose flour/maida
2-3 tbsp cornflour
Salt to taste
1/2 tsp red chilli powder
1/2 tsp black pepper powder
Oil for deep frying
For the sauce
2 tsp oil
2 tbsp minced garlic
2 tbsp chopped green onions
1 tbsp tomato ketchup
1 tsp sweet chilli sauce
1 tsp soya sauce
1 tsp schezwan sauce
1/2 tsp cornflour
1/4 cup water
Method
Chop the vegetables into chunks.
In a bowl, mix together all purpose flour, corn flour, salt, red chilli powder and black pepper powder.
Toss in the vegetables and coat them well. Add a little water to make a thick batter.
Deep fry the vegetables coated in the batter till crunchy and golden brown.
Meanwhile, prepare the sauce.
Heat 2 tsp oil in a pan. Add the minced garlic and half the chopped green onions. Saute for a few minutes.
Stir in the sauces and cook for 2 minutes.
Dissolve 1/2 tsp of cornflour in some water to make a slurry. Add this to the sauces. Cook on low heat for a few minutes till you have a semi - thick gravy.
Add the fried vegetables and coat well with the gravy.
Serve immediately before the vegetables become soggy.
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