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

Method:

1. Cut cabbage, capsicum, onion into big dices (about 1-inch each).
2. Clean mushrooms and cut into halves.
3. Cut baby corn into halves lengthwise.
4. Slit green chillies lengthwise and keep aside.
5. Separate cauliflower into small florets.
6. Make a medium-thick batter of corn flour, salt, pepper, ajinomoto and 1 tsp soy sauce using water as required.
7. 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.
8. Drain on kitchen paper and keep aside.
9. 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).
10. Add 1 tsp of soy sauce. Switch off the flame and add vinegar.
11. Pour this on the fried vegetables and mix lightly so that the pieces are lightly coated.
12. Serve hot with tomato ketchup.

Recipe courtesy of Prachi Sompurkar-Navare