Deep Fried Vegetables in Yogurt Sauce Recipe
Summary
Preparation Time45 MinCooking Time35 Min
Ready In1 Hr 20 MinDifficulty LevelBit Difficult
Health IndexAverageServings4
Main IngredientVegetable
Ingredients
| Natural yogurt | 475 Gram | |
| Mint | 1 Tablespoon, finley chopped | |
| Coriander | 1 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Green chillies | 2 , finely chopped | |
| Water | 150 Milliliter | |
| Corn oil | 300 Milliliter | |
| Potatoes | 2 , diced | |
| Green beans | 1 25 Gram | |
| Sweetcorn | 75 Gram | |
| Carrot | 1 , sliced | |
| 1/2 cauliflower, cut into florets | ||
| Corn oil | 2 Tablespoon | |
| 1/2 teaspoon white cumin seeds | ||
| 1/2 teaspoon onion seeds | ||
| Mustard seeds | 1/2 Teaspoon | |
| Fenugreek seeds | 1/2 Teaspoon | |
| Curry leaves | 6 | |
| Ground cumin | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Coriander | 1 Tablespoon, chopped | |
Directions
Whisk the yogurt in a large serving bowl and add the mint, coriander, salt, sugar, chillies and water.
Whisk for a further minute and set aside.
Heat the oil in a karahi or deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the potatoes and fry in batches until cooked.
With a slotted spoon, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Repeat the frying process with all the vegetables.
Add them to the yogurt mixture.
Heat the 2 tablespoons oil in a frying pan and fry all the seeds and the curry leaves for about 30 seconds.
Pour the sizzling oil and seeds over the vegetables in yogurt.
Sprinkle the ground cumin, coriander and chilli powder over the yogurt and serve garnished with fresh coriander.
Whisk for a further minute and set aside.
Heat the oil in a karahi or deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the potatoes and fry in batches until cooked.
With a slotted spoon, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Repeat the frying process with all the vegetables.
Add them to the yogurt mixture.
Heat the 2 tablespoons oil in a frying pan and fry all the seeds and the curry leaves for about 30 seconds.
Pour the sizzling oil and seeds over the vegetables in yogurt.
Sprinkle the ground cumin, coriander and chilli powder over the yogurt and serve garnished with fresh coriander.
Chef
