Vegetable Tempura

A classic Japanese food!
You can't go wrong with the taste but be careful of overeating because it's a solid pool of oil!

 Ingredients

• eggplant
• asparagus
• pumpkin
• bitter gourd
• tempura flour
  
• radish
• soy sauce
• lemon

 Procedure

1. Cut all vegetables according to desired sizes. 
2. On a deep bowl, mix tempura flour and water.
3. On a frying pan or a deep wok, pour a generous amount of oil. Set temperature to 160-170 degrees for frying.
4. Fry all the vegetables on the pan once the oil is very hot. Be careful not to let the vegetables stick to one another.
5. Serve with grated radish, lemon and soy sauce mixture.

Tips and tricks
If you don't have tempura flour, you can use cornstarch and flour mixture. But it burns faster so you will have to cook the vegetables in lowest fire or else the outside will end up cooked or burnt and the inside really hard and inedible, especially in case of pumpkin.

Flour-cornstarch mixture and a little ajinomoto can make a delicious tempura but I've never made crunchy tempura out of this. They look crunchy while cooking but they end up oily (or worst, soggy) a few minutes after removing from oil.
So, if you discover any good tip and tricks to a successful tempura even without using tempura flour, please share it with us! ^_^

Broccoli and cauliflower are also good tempura vegetables! I've also tried cutting boiled egg (to make it easy to eat) and dipping it in tempura batter and my husband liked it! It was great, probably like the Filipino street food, kwek-kwek-- only, cleaner!