Ingredients:

• 1 cup – Tomato puree
• 2 – Onions (chopped)
• 2 tsp – Lemon juice
• For Pakora:
• 250 gm – grated Cabbage
• 1 cup – besan (gram flour)
• 1 pinch – Cumin seeds
• 1 – chopped Green chillies
• 1/2 tsp – grated Ginger
• 1 pinch – Turmeric powder
• 1 tsp – Garam Masala
• Red Chilli powder (as per taste)
• 1/2 tsp – ajwain (optional)
• 1 tsp – Lemon juice
• oil for frying
• salt to taste
• Spices:
• 1 tsp – Turmeric powder
• 3 – Green chilli (chopped)
• 2 tbsp – cilantro/coriander (chopped)
• 1 tsp – Garam Masala
• 1 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• salt to taste

Method:

1. For Pakora: Mix grated cabbage (water should be removed from the grated cabbage), besan and all the other ingredients in a bowl.
2. Make round balls and fry them in oil to make pakoras.
3. Deep fry them until they turn golden brown and crispy.
4. Take them out on a paper towel, so that the paper soaks all the extra oil.
5. Keep them aside.
6. For Sabji:
7. Saute onion with all the spices for few minutes on medium heat.
8. Add tomatoes. Cook everything in medium heat for 15 or more minutes with continuous stirring.
9. Add 1 cup water and let it boil for 7 to 8 minutes.
10. Add pakoras and lemon juice.
11. Simmer for few minutes and garnish it with chopped coriander.
12. Serve hot.

Recipe courtesy of Deepti Garg