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When I plan an Indian menu, I try and do a mix of curry or dal, a side with a thickish sauce, and a dry side. That way, there's something you can eat with rice and chapatti both, without it becoming too wet a meal or too dry. Essentially aiming for a balance of textures on the plate! My uncle was visiting us for lunch today and I knew I wanted to make a khatti meethi dal and palak paneer, but wasn't feeling very inspired about the dry side dish. I had cauliflower stuck in my head, but didn't want to make a boring old gobhi aloo or gobhi mattar. I thought I'd begin by frying some florets and see where that would take me. Turned out to be a really good place :D Here's my spicy fried vegetables recipe. I hope you enjoy it!

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Ingredients

  1. Cauliflower - 2 small
  2. Broccoli - 1
  3. Potatoes - 2 large
  4. Carrots - 1
  5. Curry leaves - 20
  6. Peppercorns - 15
  7. Dried red chillies - 2 large
  8. Vegetable oil

Instructions

  1. Break the cauliflower and broccoli into florets
  2. Peel and dice and potatoes
  3. Scrape and cut the carrot into batons
  4. Heat enough oil in a wok to deep fry
  5. When the oil is hot, drop the vegetables into it in batches, and fry till crisp and golden brown (fry each vegetable type separately)
  6. Drain on some kitchen towels
  7. Grind the curry leaves, chillies and peppercorns together
  8. Heat a large flat bottomed pan on medium
  9. When hot, add the fried vegetables, and spread out
  10. Sprinkle the spice mix on the vegetables
  11. Sprinkle salt
  12. Mix through gently using a large spatula (being careful not to break the vegetables)
  13. Allow to cook for 5-7 minutes, turning over occasionally
  14. Serve hot

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