Ingredients

• ½ kg of one of the following:
• cauliflower, cabbage, grated radish, navalkohl, white gourd or snake gourd
• 2 green chillies (optional)
• 1.5 tbsp - fresh grated coconut
• 1 tbsp - bengal gram dal
• a pinch turmeric
• a pinch sugar
• ½ tsp - mustard seeds
• 1 tbsp - oil
• salt to taste
• a pinch of asafetida

How to Make Quick Bhajis

• Wash and dry the vegetable of your choice. Cut it into bite size pieces. Soak the dal for ½ an hour before cooking.
• Heat oil in a wok. Pop in the mustard seeds, asafetida and turmeric.
• Add the green chillies. Stir. Put the vegetables and dal into the wok. Sprinkle with salt and sugar.
• Cook covered. Use a steel plate as a lid for a skillet. On it pour some drinking water.
• As this heats, it helps cook the pumpkin.
• When you remove the lid to stir, you can pour in some of the hot water if the bhaji requires moisture.
• Stir occasionally and check if the vegetables are tender.
• Just before removing the bhaji from the heat, sprinkle the coconut over it and combine.
• Garnish with coriander and serve hot with polis or rice.