Vegetable Cutlet quick

Vegetable Cutlet is a recipe from India which is easy to prepare.
Ingredients

2 small potatoes, boiled , peeled and mashed
3 cups vegetables, chopped finely, boiled and drained well (You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania(coriander) powder
1 tsp cumin powder
½ tsp saunf(fennel) powder
½ tsp amchoor(mango powder)
½ tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee(clarified butter)
Oil for shallow frying the cutlets

Method

Heat the Ghee and add the ginger-garlic paste and green chillies. Fry for about a minute. Now add the cashew nuts and all the powdered spices. Add the coriander leaves. Fry for ½ a minute. Now add all the drained vegetables and mix well. If there is any water, fry till all moisture is totally lost. Mix in the mashed potatoes and salt to taste. Heat through and take off the stove top.
Mix in 1 egg white.This will help bind together the vegetables. Make flat rounds of the above. Dip each round in the well beaten egg and roll in the breadcrumbs. Shallow fry on both sides till golden brown. Eat when hot with chutney.

It is a quick and easy vegetable reciepe. Cutlets are good for health too. Try it!

Sindhi Saibhaji easy recipe

Sindhi Saibhaji - quick Indian recipe
Ingredients:
each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. French beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida.
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. Ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)