Steamed Vegetable Karanji | Sanjeev Kapoor Khazana

Karanji in an entirely different avartar!
STEAMED VEGEATBLE KARANJI

Ingredients

1½ tbsps oil + for greasing
1 tsp mustard seeds
1 tsp cumin seeds
1½ tsps split skinless black grams (urad dal)
2-3 green chillies, chopped
7-8 curry leaves, chopped
1 medium onion, finely chopped
1 small carrot, grated
½ small purple cabbage, shredded
½ small cabbage, shredded
1 cup rice flour
Salt to taste
½ tsp Tata Sampann Turmeric Powder
2 tbsps freshly chopped coriander leaves
Coconut chutney to serve

Method

1. Heat oil in a non-stick pan, add mustard seeds, cumin seeds, urad dal, green chillies, curry leaves and onion. Sauté till the onion turns translucent.
2. Add carrot, purple cabbage, cabbage and sauté well. Add 1½ cups water and mix well.
3. Add salt and allow the mixture to come to a boil. Add rice flour and turmeric powder, mix till dough is formed.
4. Add chopped coriander, mix well and cook for 1 minute. Take it off the heat. Transfer into a bowl and allow to cool slightly.
5. Grease a karanji mould with oil, take a portion of the dough and place it into the mould and spread it evenly.
6. Press the mould and shape them. Set aside.
7. Heat sufficient water in a steamer, place the karanjis in it and steam for 10 minutes.
8. Serve hot with coconut chutney.

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Cuisine - Indian

Course - starter

Dish - starter