100g watercress, leaves and stalks trimmed and cut into bite-sized pieces
100g cauliflowers, cut into florets
100g ladies fingers, stripped into quarters lengthwise
40g rice flour
140g chickpea flour
1 tsp baking powder
1/2 tsp turmeric powder
1 tsp chilli powder
Adequate salt and pepper to taste
2 tsp oil
10-12 tbsp water or just enough
1 tbsp sesame seeds (optional)
Combine batter ingredients until smooth. Heat oil in a wok over medium fire. Dip vegetables into the batter until they are well coated.
Fry the vegetables in batches until they turn golden and crispy. Dish out and drain well on absorbent paper. Serve them while still hot.