Fried capsicum, typically capsicum is used in Chinese sauces or as julienne in noodles and fried rice. Next time, try the fried capsicum, it is a unique way of serving capsicum and will be enjoyed by your loved ones. You could also use other crunchy vegetables like baby corn or even asparagus and try this recipe. The batter is nice and spicy with mustard paste and fresh pepper giving out intense, fiery flavors to the capsicum. It makes an appealing dish when garnished with fresh spring onions. Try serving it with green garlic sauce or a schezuan sauce. Crunchy, munchy and yummy!
|For green garlic sauce|
|Finely chopped coriander||5 Tablespoon|
|Finely chopped green chili||1 Tablespoon|
|Powdered sugar||2 Tablespoon|
|Finely chopped garlic||2 Tablespoon (1|
|Lemon juice||1 Tablespoon|
|For fried capsicum|
|Capsicum pieces||1 Cup (16 tbs) , wedged|
|Plain flour||1/2 Cup (8 tbs)|
|Corn flour||1/4 Cup (4 tbs)|
|Salt and ground black pepper||To Taste|
|Chili powder||1 Teaspoon|
|Mustard powder||1/2 Teaspoon|
|Oil||1 Cup (16 tbs) (For deep frying)|
For Green Garlic Sauce:
1. In a small bowl, combine chopped coriander, green chili, sugar, garlic, salt, lemon juice, and vinegar. Mix well and set aside for at least 30-45 minutes.
For Fried Capsicum:
2. In a bowl, mix plain flour, corn flour, salt, ground pepper, chili powder, and mustard powder along with 1/2 cup of water (or as needed).
3. In a wok or pan, heat oil, dip a few capsicum wedges into the batter, coat well and deep-fry until golden brown. Drain on absorbent paper.
4. Serve immediately with green garlic sauce.
You may replace capsicum with 1 cup of thickly sliced baby corn and proceed as per the recipe.