Preparation Time : 20 mins.Cooking Time : 5 mins.Serves 4.
For the labneh
½ cup thick hung curds (chakka)
2 teaspoons fresh cream
2 cloves garlic, grated
1 teaspoon roasted sesame (til) seeds
1 tablespoon olive oil
Salt to taste
For the crispy vegetables
1 cup thinly sliced rounds of mixed vegetables (carrots, baby corn, zucchini, small brinjals, yellow squash)
½ cup corn flour
Salt to taste
Other ingredients
Oil for deep-frying
For the labneh
Pound the sesame seeds and olive oil in a mortar and pestle to a paste. .
Add all the remaining ingredients and whisk well.
Refrigerate to chill.
For the crispy vegetables
Heat the oil in a wok or a kadai.
Spread ¼ cup of sliced vegetables on a flat plate.
Sprinkle some cornflour and salt over it and mix well.
Deep-fry in hot oil till crisp and golden brown.
Repeat for all the vegetables. Drain on absorbent paper and serve immediately with the chilled labneh.
