New Update
| Main ingredients | Cabbage, Onion, Carrot, Potato, Bottle gourd, Carom seeds, Gram flour, Rice flour, Baking soda, Ginger-garlic paste, Tomatoes, Coriander powder, Cumin powder, Garam masala powder, Dried fengreek leaves, Sugar, Cashewnut paste |
| Cuisine | Indian |
| Course | Main course vegetrian |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Bhajiya
- 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 teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon carom seeds (ajwain)
- 1 cup gram flour (besan)
- 3 tablespoons rice flour
- A pinch of baking soda
- Oil for deep frying
- Curry
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 2 medium onions, finely chopped
- 1½ tablespoons ginger-garlic paste
- 2 medium tomatoes, finely chopped
- Salt to taste
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon sugar
- 2 tablespoons cashewnut paste
- 1 tablespoon chopped fresh coriander leaves
- Fresh coriander sprig for garnish
Method
- To make the curry, heat oil in a kadai. Add cumin seeds and let them change colour. Add onions, mix and saute till golden brown.
- Add ginger-garlic paste, mix, and saute for 1-2 minutes.
- Add tomatoes and salt, mix well and saute till tomatoes turn soft and pulpy.
- Add red chilli powder, coriander powder, cumin powder, turmeric powder and garam masala powder. Crush dried fenugreek leaves and add, mix well and saute for 1-2 minutes.
- Add sugar and cashewnut paste and mix well. Add 2 cups water, mix, cover and cook for 8-10 minutes, stirring in between.
- 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.
- 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 absorbent paper.
- Add most of bhajiyas to the gravy and mix well. Add coriander leaves, mix and transfer into a serving bowl.
- Serve hot garnished with remaining bhajiyas and coriander sprig.
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