Cut onions and green chillies into fine pieces, cabbage into slightly longer pieces.
Cut ginger into small, but not too fine pieces, cut the tomato into smaller pieces (after removing and discarding seeds).
Cut the idlis into 4 pieces each - to a total of about 24 pieces.
Heat 2 tbsp of gingili or olive oil in a pan and fry onions, green chillies and cashews for about 3 minutes first and then add cabbage, tomato pieces, ginger, curry leaves, coriander, mint and fry for another 3-5 minutes.
Add salt to taste. During the last 1-2 minutes of frying, add chilli powder and turmeric. Fry till the raw smell of turmeric goes.
In a frying pan, deep fry the idly pieces in cooking oil.
Mix the fried idlis with the fried vegetables and add a few drops of lemon juice for taste.
The dish should preferably be served while the idlis are crisp.
Bawarchi of the Week
Sushmita Pandit loves exploring Indian recipes and aims to promote the cuisine of Jharkhand, the region she grew up in