The multi-vegetable bhajiyas when simmered in a flavourful curry is a delicious main course.
½ cup shredded cabbage
1 medium onion thinly sliced
1 medium carrot peeled and grated
1 medium potato grated
½ cup grated bottle gourd (lauki)
Salt to taste
½ tsp red chilli powder
¼ tsp turmeric powder
½ tsp carom seeds (ajwain)
1 cup gram flour (besan)
3 tbsps rice flour
A pinch of baking soda
Oil for deep frying
2-3 tbsps oil
1 tsp cumin seeds
2 medium onions finely chopped
1½ tbsps ginger-garlic paste
2 medium tomatoes finely chopped
Salt to taste
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar
2 tbsps cashew nut paste
1 tbsp chopped fresh coriander leaves
Fresh coriander sprig for garnish
1. Heat oil in a kadai. Add cumin seeds and let them change colour. Add onions mix and cook till golden brown.
2. Add ginger-garlic paste mix and cook for 1-2 minutes.
3. Add tomatoes and salt and mix well. Cook till the tomatoes turn soft and pulpy.
4. Add red chilli powder coriander powder cumin powder turmeric powder garam masala powder crush the dried fenugreek leaves and add into it. Mix well and cook for 1 minute.
5. Add sugar and cashew nut paste and mix well. Add 3 cups water mix cover and cook for 8-10 minutes stirring in between.
6. Meanwhile to make bhajiyas take cabbage in a large bowl. Add onion carrot potato bottle gourd salt red chilli powder turmeric powder carom seeds gram flour rice flour and baking soda. And mix till well combined.
7. Heat sufficient oil in a kadai. Gently slide in small portions of the mixture into the hot oil deep fry till golden brown and crisp. Drain on an absorbent paper.
8. Add most of bhajiyas into the gravy and mix well. Add coriander leaves mix and serve hot garnished with remaining bhajiyas and coriander sprig.
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