Spicy salt & pepper vegetables
Crispy fried vegetables in a fiery Indo-Chinese masala
Cauliflower, carrots, okra, capsicum and French beans dusted in cornflour and fried crisp, then tossed in a hot masala of onion, spring onion, green and red chilli and garlic. A crunchy, fiery restaurant-style starter. Serve hot with sweet & sour sauce and hot chilli sauce.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the masala
For the seasoning
To serve
Method
0/6 doneStep 1: Sprinkle 7 oz cauliflower, 7 oz carrots, 7 oz okra (lady fingers), 2 medium capsicums and 7 oz French beans with a little water, then with 1 tsp salt, and dust with 5 tbsp cornflour, tossing so every piece is coated.
Step 2: Heat oil to 350°F and deep fry the vegetables in batches for 3–4 minutes, until crisp. Drain on kitchen paper.
12 minStep 3: Heat 2 tbsp oil in a wok, add 2 medium onions and sauté for 2 minutes.
2 minStep 4: Add 3 ½ oz spring onions, 4 hot green chillies, 3 red chillies, 1 ½ tsp garlic paste, ½ tsp freshly ground black pepper, ½ tsp salt and ½ tsp sugar and cook for 1 minute.
1 minStep 5: Mix 1 tsp white vinegar and ½ tsp MSG (ajinomoto).
Step 6: Add the fried vegetables and the seasoning to the masala and toss quickly over a high heat. Serve hot with sweet & sour sauce and hot chilli sauce.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 18 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does spicy salt & pepper vegetables take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
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