|
Ingredients
|
Quantity
|
|
Capsicum
|
1
|
|
Banana
|
1
|
|
Bay corns
|
4 to 5
|
|
Plain flour
|
|
|
Rice flour
|
¼ cup
|
|
Soya sauce
|
1 tsp
|
|
Vinegar
|
½ tsp
|
|
Green chilli sauce
|
1 tsp
|
|
1” piece ginger piece
|
1 piece
|
|
Garlic grated
|
2 to 3 pods
|
|
Salt
|
to taste
|
|
Oil
|
to deep fry
|
|
Green chilli finely chopped (optional)
|
1
|
Deseed and slit capsicum in thick vertical strips. Slice baby corn
in vertical halves.
Peel and stil the banana vertically in quarters. Keep aside.
Mix the flours, vinegar sauces, ginger, garlic, chilli and salt
and make a batter.
The batter should not be too thick, it should coat the vegetables
slices thinly.
Heat oil in a frying pan, dip the vegetables, in the batter, piece
by piece.
Gently put into the hot oil. Allow to become crisp on medium heat.
Drain and place on a kitchen paper to absorb extra oil.
Serve hot with tomato ketchup or red chilli garlic sauce.
Variation: Use any other vegetables (eg.
cauliflower) or fruit (eg. cooking apples) of your choice.
