Title: Spicy Baby Vegetables
Categories: Indian Vegetable
Yield: 4 Servings

10		New potatoes, halved
12		Baby carrots
12		Baby courgettes(zucchini)
2	tb	Corn oil
15		Baby onions
2	ts	Chilli sauce
1	ts	Garlic pulp
1	ts	Ginger pulp
1	ts	Salt
400	g	Canned chick-peas
		(garbanzos), drained
10		Cherry tomatoes
1	ts	Crushed dried chillies
2	tb	Sesame seeds

1. Bring a medium pan of salted water to the boil and add the potatoes and carrots. After about 12-15 minutes, add the zucchini and boil for a further 5 minutes or until thr vegetables are just tender.

2. Drain the vegetables well and set to one side.

3. Heat the oil in a deep round-bottomed frying pan (skillet) or karahi (wok) and add the baby onions turn golden brown. Lower the heat and add the cilli sauce, garlic, ginger and salt, taking care not to burn the mixture.

4. Add the chick-peas(garbanzos) and stir-fry over a medium heat until the moisture has been absorbed.

5. Add the cooked vegetables and cherry tomatoes and stir over the heat with a slotted spoon for about 2 minutes.

6. Add the crushed red chillies and sesame seeds as a garnish and serve.

Compiled by Imran C. With Thanks to Mum 8^) From: "I. Chaudhary" Date: 10 Dec 96 Chile-Heads List Ä

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