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Vegetable bhaji with coconut sambal
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Crunchy fried vegetable bundles with spicy sambal dip.
Ingredients:
  • 1 garlic clove, thinly sliced
  • 45g (1/2 cup) desiccated coconut
  • 125ml (1/2 cup) boiling water
  • 2 large fresh green chillies, 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
  • 1L (4 cups) vegetable oil
Instructions:
  • Place shredded coconut in a heatproof bowl. Pour boiling water over the coconut and let it sit for 30 minutes until absorbed. Transfer the mixture to a food processor and add chili, sliced garlic, and salt. Blend until smooth.
  • Mix together 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. - Add five portions of 1/3 cup vegetable mixture into the hot oil. - Cook for 7 minutes until crisp and golden, then flip and cook for another 5 minutes until golden. - Transfer to a paper towel-lined plate. - Repeat with the remaining vegetable mixture in two more batches, reheating the oil between batches. - Serve with coconut sambal.

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