Recipe-Veg Bhuna

Veg Bhuna-Vegetable balls in tomato curry
(Serves 4)

Ingredients:

For Bhuna:
cabbage 3/4th kg
carrots 3
Beans Handful
(Basically after grating, quantity of cabbage should be 3 times that of carrot and 3 times that of beans)
turmeric powder-1.5 tsp
red chilly powder-1.5 tsp
garam masala-2 tsp
Salt to taste
(Adjust the spice measures to suit your tastes too)
Oil for frying

For Curry:
Cashew nuts 5-6
Khuskhus 1 tblsp
Tomatoes 5-6 (Chopped)
Ginger(grated) 2 tblsp
Hing(Aesofotida) pinch
Garam Masala(4 tblsp)
red chilly powder, turmeric powder(1-2tsp)
Salt to taste
Oil- 1 tblspoon

Method:

For Bhuna:

1. Soak the khuskhus and cashews in water.
2. Grate the cabbage and carrots and chop the beans finely. Mix them all, add salt(as much required for the Bhuna balls), and set the mixture aside for 30 minutes. Keep the mixture in a tilted plate. It will leave water, which will flow towards the tilted part. Tip: Dont leave any pieces of the vegetables(like cabbage leaf pieces or the end of the carrot which you could not grate). This could cause problems while frying. Chop everything finely. Also, In this 30 min gap you can proceed to make the curry
3. Throw out the water. Add Gram flour, red chilly, turmeric powder, garam masala to the grated vegetables and mix. It will become a semi-solid lump.
4. Heat oil in a kadhai. Make small balls and fry them on medium flame till golden brown. This is the bhuna. Tip:The smaller the size of the ball the better. Keep the balls in a newspaper so that the paper absorbs the excess oil. Improves the health quotient

For Curry:

1. Grind the soaked khuskhus and cashews.
2. Heat 1 tblspoon oil in kadhai.
3. Add rai(sesame seeds). Let them pop.
4. Then add the jeera, hing, grated ginger and chopped tomatoes. Fry this on medium flame, till the mixture starts leaving oil. The tomatoes should become fairly dry and start curling. (But be careful- not too dry !) Tip: You can add the salt at this stage to speeden the process.
5. Add the other spices and salt (if not added already). Fry them into the tomatoes.
6. Add the water and the cashew-khuskhus paste. If you wish to thicken the gravy make a paste of 1-2 tablespoon cornflour in a little cold water and add it.
7. Add chopped coriander and a small lump of jaggery. Allow the mixture to boil.

Add the bhuna in the curry, just before serving. This is because the bhuna dissolves quickly.
You can repeat the above process with grated dudhi to make kofta curry. The curry is a standard for dishes like paneer masala( Add fried paneer into the curry) and mutter paneer and any other punjabi vegetable I guess. If you wanna make the curry thick, like they serve in hotels, try adding maida instead of the cornflour- But maida is not healthy and I havent tried this myself.

Enjoy!