by Tarla Dalal
Added to 63 cookbooks
This recipe has been viewed 33857 times
Crispy vegetables and walnuts make an exciting combination.
- Cut the carrots lengthwise into thick sticks.
- Parboil the carrot sticks, baby corn and french beans.
- Remove from the fire, drain and keep aside.
- Heat the butter in a pan, add the cumin seeds and roast till they crackle.
- Add the walnuts and cook for some time.
- Add the carrots, baby corn, french beans, zucchini , mushrooms and cherry tomatoes and stir fry till the vegetables get a glaze. Serve hot.
- You can use a serrated knife to cut the vegetables to give a unique shape to the dish.
- You can use green cucumber instead of zucchini.
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