Millennium Post

Exotic Vegetables

Exotic Vegetables
Ingredients:
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)

Method:
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)

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