Exotic Vegetables

2 tsp oil

2 tsp finely chopped ginger

1 tbsp finely chopped garlic

2 tsp finely chopped green chillies

3/4 cup cauliflower florets

1/2 cup sliced capsicum

1/2 cup sliced baby corn , blanched

1/2 cup sliced french beans

1/3 cup tomato puree

1/2 cup sliced lotus stem discs

2 tsp corn flour mixed with 1/2 cup of water

Salt (Acc. to taste)

Toss the lotus stem discs in little oil, garlic and seasoning Bake the lotus stem discs at 150c for 15mnts until crispy and set aside. Heat the oil in a wok or a non-stick kadhai, add the ginger, garlic and green chillies and sauté over a high flame for a few seconds, while stirring continuously. Add the cauliflower, capsicum, baby corn and french beans, mix well and sauté for over a medium flame 2 to 3 minutes. Add the tomato purée and sauté on a high flame for a couple of more minutes. Add the corn flour paste and salt, mix well and simmer for another 2 minutes or till the sauce thickens. Top it with crispy lotus stem discs and spring onion jillions.

(Courtesy – Royal China)