Buttered Vegetables


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Crispy vegetables and walnuts make an exciting combination.

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Serves 4.
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  1. Cut the carrots lengthwise into thick sticks.
  2. Parboil the carrot sticks, baby corn and french beans.
  3. Remove from the fire, drain and keep aside.
  4. Heat the butter in a pan, add the cumin seeds and roast till they crackle.
  5. Add the walnuts and cook for some time.
  6. Add the carrots, baby corn, french beans, zucchini , mushrooms and cherry tomatoes and stir fry till the vegetables get a glaze. Serve hot.

  1. You can use a serrated knife to cut the vegetables to give a unique shape to the dish.
  2. You can use green cucumber instead of zucchini.
RECIPE SOURCE : Easy Gourmet CookingBuy this cookbook

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