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 on a hot and aromatic. Let’s follow this recipe.

Ingredients

For The Cutlets

1 cupsoaked , boiled and mashed chawli (cow pea / lobhia)
1/4 cupgrated cabbage
1/4 cupfinely chopped onions
1 tspfinely chopped green chilies
2 tbspfinely chopped coriander (dhania)
1 tspfinely chopped garlic (lehsun)
1 tsplemon juice
1/2 tspgaram masala
saltto taste
2 1/4 tspoil for greasing and cooking

For The Moong Mixture

3/4 cupsprouted moong (whole green gram)
1 tspoil
1/2 cupfinely chopped onions
1 cupfinely chopped tomatoes
1 tspchili powder
1/2 tspgaram masala
saltto taste

To Be Mixed Into A Vegetable Mixture

whole wheatchopped and boiled mixed vegetables (french beans , carrot and cauliflower)
saltfreshly ground black pepper (kalimirch) to taste

Other Ingredients

1 cuptomato Gravy

For the tomato Gravy

2 cupschopped tomatoes
1 tspoil
1/4 cupchopped onions
2 tsproughly chopped garlic (lehsun)
1 tspchili powder
a pinchof sugar
saltto taste

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