Vegetable Bhaji With Coconut Sambal

By Michelle Noerianto

Cooking Vegetable bhaji with coconut sambal step by step details? If you are looking cooking tips for Vegetable bhaji with coconut sambal you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

These fried vegetable bundles with fabulous crunch are delicious dipped into the chilliinfused sambal.

All you have to do is throw all your ingredients of Vegetable Bhaji With Coconut Sambal

  1. 45g (1/2 cup) desiccated coconut
  2. 125ml (1/2 cup) boiling water
  3. 2 large fresh green chillies, thinly sliced
  4. 1 garlic clove, thinly sliced
  5. 50g cabbage, finely shredded
  6. 50g green round beans, trimmed, thinly sliced diagonally
  7. 2 Lebanese eggplants, cut into matchsticks
  8. 1 carrot, peeled, cut into matchsticks
  9. 225g (1 1/2 cups) plain flour
  10. 250ml (1 cup) cold water
  11. 2 garlic cloves, extra, crushed
  12. 2 teaspoons cumin seeds
  13. 1L (4 cups) vegetable oil

The instruction how to make Vegetable Bhaji With Coconut Sambal

  1. Place coconut in a heatproof bowl. Cover with the boiling water and set aside for 30 minutes or until water is absorbed. Transfer to a food processor. Add chilli and sliced garlic. Season with salt. Process until combined.
  2. Combine the cabbage, beans, eggplant, carrot, flour, water, crushed garlic and cumin seeds in a bowl.
  3. Heat the oil in a wok over medium-high heat. Place five 1/3-cupfuls of vegetable mixture into oil. Cook for 7 minutes or until crisp and golden. Turn. Cook for a further 5 minutes or until golden. Transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining vegetable mixture, reheating oil between batches. Serve with coconut sambal.

Nutritions of Vegetable Bhaji With Coconut Sambal

fatContent: 417.055 calories
saturatedFatContent: 29 grams fat
carbohydrateContent: 6.5 grams saturated fat
sugarContent: 33 grams carbohydrates
cholesterolContent: 6 grams protein

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