Onion Bhajias and Vegetables in a Yogurt and Gram Flour Sauce
|Gram flour||4 Ounce (125 Gram)|
|Chili powder||1 1⁄2 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Onion||1 , sliced|
|Coriander||1 Tablespoon, chopped|
|Water||1⁄4 Pint (150 Milliliter)|
|Corn oil||1⁄2 Pint (300 Milliliter)|
|Natural yogurt||1⁄2 Pint (300 Milliliter)|
|Gram flour||2 Tablespoon|
|Water||1⁄2 Pint (300 Milliliter)|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Courgette||1 , sliced|
|Cauliflower florets||6 Small|
|Red pepper||1 Small, deseeded and coarsely diced|
|Green chilies||2 , chopped|
|Corn oil||3 Tablespoon|
|Mixed onion seeds||1 Teaspoon|
|Dried red chilies||3|
|Chopped coriander||2 Tablespoon|
To make the bhajia batter, mix the gram flour, chilli powder, salt, bicarbonate of soda, onion slices, green chillies, fresh coriander and water together in a medium-size bowl.
Prepare the yogurt gram flour sauce; in a large bowl, whisk the yogurt with the gram flour and water, and then add the ginger and garlic and all the spices.
Pour the mixture through a sieve into a medium-sized saucepan, place over a low heat and bring to the boil, stirring occasionally and adding a little extra water, if the sauce gets too thick.
Gradually add the courgette, cauliflower, red pepper and green chillies and continue to cook over a low heat until the vegetables are cooked.
Transfer to a serving dish and set aside.
To make the bhajias, heat the corn oil in a karahi or a deep frying pan to 180°C (350°F), or until a cube of bread browns in 30 seconds.
Start frying the gram flour batter, dropping about a tablespoon at a time into the hot oil and turning it at least twice.
Fry over a medium heat until they turn a golden brown.
Remove the bhajias from the oil with a slotted spoon, and place them on top of the yogurt gram flour sauce.
To make the baghaar tarica, heat the oil in a small saucepan until it is quite hot and then add the curry leaves, onion seeds, mustard seeds, white cumin seeds and dried red chillies; within 30 seconds they should turn a shade darker.
Remove the saucepan from the heat and pour the baghaar tarica over the bhajias and sauce.
Garnish the dish with chopped fresh coriander and serve immediately with plain boiled rice and a knob of butter.