Deep Fried Vegetables in Yogurt Sauce
|Natural yogurt||15 Ounce (475 Gram)|
|Finely chopped fresh mint||1 Tablespoon|
|Finely chopped fresh coriander||1 Tablespoon|
|Green chilies||2 , finely chopped|
|Water||1⁄4 Pint (150 Milliliter)|
|Potatoes||2 , diced|
|Green beans||4 Ounce (125 Gram)|
|Sweetcorn||3 Ounce (75 Gram)|
|Carrot||1 , sliced|
|Cauliflower||1⁄2 , cut into florets|
|Corn oil||2 Tablespoon|
|White cumin seeds||1⁄2 Teaspoon|
|Onion seeds||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Fenugreek seeds||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Chopped fresh coriander||1 Tablespoon|
Whisk the yogurt in a large serving bowl and add the mint, coriander, salt, sugar, chillies and water.
Whisk for a further minute and set aside.
Heat the oil in a karahi or deep frying pan to 190°C (375°F), or until a cube of bread browns in 30 seconds, add the potatoes and fry in batches until cooked.
With a slotted spoon, remove from the pan with a slotted spoon and drain on absorbent kitchen paper.
Repeat the frying process with all the vegetables.
Add them to the yogurt mixture.
Heat the 2 tablespoons oil in a frying pan and fry all the seeds and the curry leaves for about 30 seconds.
Pour the sizzling oil and seeds over the vegetables in yogurt.
Sprinkle the ground cumin, coriander and chilli powder over the yogurt and serve garnished with fresh coriander.