Kerala Veg Grill

Grilling vegetables is easy. The fact that more people don’t do it is the strange thing. The general rule is to cut the vegetable into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about ¾ to 1 inch thick. Do not over cook and you’ll have vegetables better than you thought possible.

Ingredients

Snake gourd                            100g

Brinjal                                        100g

Beetroot                                    100 g

Onion                                         1 nos

Tomato                                     1 nos

Ginger&garlic                         1 tsp

Red chilly powder                 ¼ tsp

Turmeric powder                  ¼ tsp

Tomato sauce                         ½ tsp

Lemon juice                             ½ tsp

Salt

Olive oil                                      2 tsp

Method:

Cut the vegetable into medium square pieces.

Marinate the vegetable with the ginger&garlic paste, red chilly paste, turmeric powder, tomato sauce, lemon juice, salt, and olive oil for ½ hours.

Heat a thava /dosa kalle add marinate vegetable, shallow fry turning the vegetables from time to time, till the vegetables are golden on all sides.

Serve hot