The answer is simple……. deep fry them in a spicy crisp batter.
This always goes down a treat in our house, but I tend not to make it very often for obvious reasons. Forget about the copious quantities of oil and think of how good the vegetables are with all that flavour and nutrients sealed in due to the short cooking time. Serve with low fat yogurt, warm Indian breads and pickles.
This made enough for 4 people
2 cups gram flour
1 teaspoon each of ground cumin, ground coriander, anadarna powder, amchoor, salt, bicarbonate of soda
½ teaspoon ground turmeric
¼ teaspoon chili powder
1 courgette – roughly chopped
4-5 mushrooms – cut into chunks of halved depending on size
a handful of baby corn
a handful of green beans
1 small head of brocolli cut into medium sized florets
optional – cubed paneer, cauliflower, spinach leaves
lots of sunflower oil
Heat the oil slowly over a medium flame in a large deep pan, chip pan or deep fat fryer
While the oil is getting hot mix the gram flour and spices together in a large bowl and add enough water to form a fairly thick batter.
Put the prepared vegetables into the batter and coat thoroughly.
Now take a few vegetables at a time and deep fry until brown and crisp. If the oil is hot enough this takes only 2-3 minutes. Remove with a slotted spoon, let the oil heat up a little again then do the next batch. repeat until all the vegetables are cooked, keeping the cooked ones warm in the oven.
Serve with a cucumber and yogurt raita, chapatis and mango chutney.