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Deep Fried Vegetables In Yogurt Sauce

Madhuri.Dixit's picture
Ingredients
  Natural yogurt 15 Ounce (475 Gram)
  Finely chopped fresh mint 1 Tablespoon
  Finely chopped fresh coriander 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  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
  Curry leaves 6
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Chopped fresh coriander 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
45 Minutes
Cook Time: 
35 Minutes
Ready In: 
80 Minutes
Servings: 
4

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