Indian Vegetable Sizzler Recipe

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Indian Vegetable Sizzler is the sizzling and yummy assortment of various vegetable, cutlets and with Indian spices. This sizzler should be always served hot and aromatic. Let’s follow this recipe.

Ingredients

For The Cutlets

1 cup soaked , boiled and mashed chawli (cow pea / lobhia)
1/4 cup grated cabbage
1/4 cup finely chopped onions
1 tsp finely chopped green chilies
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped garlic (lehsun)
1 tsp lemon juice
1/2 tsp garam masala
to taste salt
2 1/4 tsp oil for greasing and cooking

For The Moong Mixture

3/4 cup sprouted moong (whole green gram)
1 tsp oil
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp chili powder
1/2 tsp garam masala
to taste salt

To Be Mixed Into A Vegetable Mixture

1 1/2 cups chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
to taste salt and freshly ground black pepper (kalimirch)

Other Ingredients

1 cup tomato Gravy

For the tomato Gravy

2 cups chopped tomatoes
1 tsp oil
1/4 cup chopped onions
2 tbsp roughly chopped garlic (lehsun)
1 tsp chili powder
a pinch of sugar
to taste Salt

Directions

For the cutlets

Combine all the ingredients in a deep bowl and mix it well.
Divide the mixture into 8 equal portions and shape each portion into a 50 mm. (2”) diameter round.
Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
Cook each cutlet, using ¼ tsp of oil and fry till they turn golden brown in color from both the sides and keep it aside.

For the moong mixture

Heat the oil in a deep non-stick kadhai, add the onions and saute on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 2 minutes and stir occasionally.
Add the sprouted moong, chili powder, garam masala, salt and 1 cup of water and mix well.
Cover with a lid and cook on a medium flame for 10 minutes and stir occasionally.
Divide the mixture into 2 equal portions and keep it aside.

For the tomato Gravy

Heat the oil in a deep non-stick kadhai, add the onions and garlic and saute on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 4 to 5 minutes and keep it aside to cool.
Once cooled, blend in a mixer till smooth.
Pour the blended tomato mixture in the deep non-stick kadhai and add chili powder, sugar and salt, mix well and cook on a medium flame for 2 minutes and keep it aside.

How to proceed

Heat a sizzler plate over an open flame till it is red hot.
Pour ¼ cup of the tomato gravy evenly all over the plate.
Place a portion of the moong mixture on one side of the plate.
Place ½ of the vegetable mixture on the other side of the plate.
Place 4 cutlets in the center of the plate and finally pour the remaining ¼ cup of the tomato gravy evenly over it.
Serve it.

Nutrient values per serving