Tempura of Vegetables

Chef Abhinesh Mohanty of the Beech Hill Country House Hotel presents a recipe to please not only vegetarians but anyone looking for a nice spicy starter, supper or snack dish

Ingredients for Batter

300g Gram flour (Gram flour is chick pea flour and you can buy it at any Indian or Chinese grocery shop and in most of our supermarkets)

50g corn flour

600ml water

Salt and pepper

1 Spring onion

Chilli powder

Cumin powder

Vegetable ingredients

1 Potato, sliced

1 Cauliflower

1 onion, sliced

1 red and 1 yellow pepper

1 aubergine

50g spinach and 1 potato, diced

Method

Put your sliced potato, cauliflower florets, slice onion, red and yellow peppers and aubergine in batter. Next place the battered vegetables in a deep fryer and cook for five to 10 minutes.

Then put the spinach and potato in the batter together and cook for five or six minutes.

Serve as in my photograph, garnishing with some slices of tomato. At the centre of each plate place an egg cup, or similar container, of sweet chilli sauce, your dip. Once again, you should be able to find this in your supermarket.

My recipe will make sufficient for four people.