Indian Vegetable Sizzler Recipe

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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.

• Energy 180 k cal
• Protein 8.7 gm
• Carbohydrates 26.3 gm
• Fat 4.9 gm
• Fibre 7.7 gm
• Iron 3.4 mg
• Folic acid 72.4 mcg

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