Lemon Grass Spicy Vegetables
by Tarla Dalal
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Added to 450 cookbooks
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An aromatic stir-fried vegetables flavoured with lemon grass.
- In a mortar or a blender, grind the red chillies, ginger, garlic and onions to a paste. Keep aside.
- Deep fry the tofu. Drain and keep aside.
- Parboil all the vegetables till tender and keep aside.
- Heat the oil in a wok and fry the spice paste for 2 to 3 minutes.
- Add the grated coconut and lemon grass and stir for a few minutes.
- Add the water or stock, soya sauce, sugar and salt.
- Stir in the vergetables with the tofu and mix well.
- Serve hot with green rice.
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