Spicy Baby Vegetables

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Spicy Baby Vegetables

 

10 new potatoes, halved

12 baby carrots

12 baby zucchini

2 tbsps. corn oil

15 baby onions

2 tsps. chili sauce

1 tsp. garlic pulp

1 tsp. ginger pulp

1 tsp. salt

1 can chick-peas, drained

10 cherry tomatoes

1 tsp. crushed dried chillies

2 tbsps. sesame seeds

 

Bring a medium pan of salted water to the boil and add the potatoes and carrots.

After about 12 to 15 minutes, add the zucchini and boil for a further

5 minutes or until thr vegetables are just tender. Drain the vegetables well and

set to one side. Heat the oil in a deep round-bottomed frying pan (skillet) or

karahi

(wok) and add the baby onions turn golden brown. Lower the heat and add the

cilli sauce, garlic, ginger and salt, taking care not to burn the mixture. Add

the chick-peas(garbanzos) and stir-fry over a medium heat until the moisture has

been absorbed. Add the cooked vegetables and cherry tomatoes and stir over the

heat with a slotted spoon for about 2 minutes. Add the crushed red chillies and

sesame seeds as a garnish and serve. Makes 4 servings.