Vegetable Bhaji With Coconut Sambal

These fried vegetable bundles with fabulous crunch are delicious dipped into the chilli-infused sambal.

The ingredient of Vegetable Bhaji With Coconut Sambal

• 45g 1 2 cup desiccated coconut
• 125ml 1 2 cup boiling water
• 2 large fresh green chillies thinly sliced
• 1 garlic clove thinly sliced
• 50g cabbage finely shredded
• 50g green round beans trimmed thinly sliced diagonally
• 2 lebanese eggplants cut into matchsticks
• 1 carrot peeled cut into matchsticks
• 225g 1 1 2 cups plain flour
• 250ml 1 cup cold water
• 2 garlic cloves extra crushed
• 2 tsp cumin seeds
• 1l 4 cups vegetable oil

The Instruction of vegetable bhaji with coconut sambal

• place coconut in a heatproof bowl cover with the boiling water and set aside for 30 minutes or until water is absorbed transfer to a food processor add chilli and sliced garlic season with salt process until combined
• combine the cabbage beans eggplant carrot flour water crushed garlic and cumin seeds in a bowl
• heat the oil in a wok over medium high heat place five 1 3 cupfuls of vegetable mixture into oil cook for 7 minutes or until crisp and golden turn cook for a further 5 minutes or until golden transfer to a plate lined with paper towel repeat in 2 more batches with remaining vegetable mixture reheating oil between batches serve with coconut sambal

Nutritions of Vegetable Bhaji With Coconut Sambal

fatContent: 417 055 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 6 5 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: n a

Share this post