STUFFED BHENDI / OKRA

Ingredients

Bhendi / Okra - 1/2 kg

Curry leaves - 1 stalk

Mustard seeds - 1/2 tsp

Oil - 2 tsp

For okra stuffing

1. Grated coconut - 1 cup
2. Red chilli powder - 1 tsp
3. Garam masala - 1 tsp
4. Jeera powder - 1/2 tsp
5. Peanut powder - 1/2 tsp
6. Dhaniya powder - 1/2 tsp
7. Haldi powder - 1/2 tsp
8. Garlic clove - 1 (grated)
9. Lemon juice - 1 tsp
10. Salt to taste

Method

• Wash okra. Wipe dry cloth, cut them vertical slits.
• For the stuffing, mix together peanut powder, coconut, garlic, coriander-cumin(jeera - Dhaniya) powder, chili powder, turmeric powder, salt
• Stuff each okra with the mixture. Keep aside
• Heat oil in a wok
• Add mustard seeds and curry leaves
• Add stuffed okra and stir gently. Add remaining masala. Fry for sometime. Cook without the lid
• Keep stirring occassionally until the pieces turn soft
• Once done, remove from the heat

Serve hot with chapati

| Copyright © Malas - Kitchen 2007 | | All rights reserved

VEGETABLE CUTLET

Ingredients

Potatos - 2 (boiled & Smashed)
Vegetables ( Beans, Peas, Cauliflower, Carrots, Cabbage) each 1/4 cup
Cashews - 2 tsp
Garam Masala - 1 tsp
Red Chilli powder - 1/2 tsp
Garlic and Green chilli paste - 1 tsp
Maida flour - 2 tsp
Corn flour - 1 tsp
Semolina(rava) OR Bread crumbs (for coating)
Lemon juice - 1 tsp
salt to taste
Oil (for deep frying)

Method

1. Steam all the chopped vegetables until just tender
2. Combine potatos, cooked vegetables.
3. Add cashews, salt, garam masala powder, chili-ginger paste, lemon juice and red chilli powder
4. Add cornflour for binding
5. Mix well with hands
6. Put some oil to your palms so that the mixture won't stick to your palms
7. Heat oil in a frying pan
8. Make small balls of the mixture, press them on your palm to flatten and give any desired shape (for example, round, oval or heart shape) or use a cutlet mold
9. Make a thin paste of flour and water
10. Dip each cutlet into this paste letting excess drip off and rub into semolina
11. Deep fry all the cutlets until light golden from both the sides.

Serve with tomato ketchup or green chutney

| Copyright © Malas - Kitchen 2007 | | All rights reserved