Go Back

Veggie Bhaji

Celebrate Diwali with this vegetable bhaji — it’s fireworks-bright, with a bit of chili providing a small, pleasant explosion in the mouth. With a food processor, it’s a breeze to make. Purple cabbage adds big eye appeal, fancier cabbage like Napa or Savoy are tenderer and cook quicker — your call. Serve with brown basmati rice, or scoop up with naan, roti or other Indian flatbread.

Ingredients
  

  • 3 tablespoons oil
  • 1 tablespoon black mustard seeds
  • 1 teaspoon cumin
  • 1 teaspoons turmeric
  • 1 tablespoon unsweetened dried coconut optional but very nice
  • 1/2 cabbage or about 4 cups, shredded
  • 1 onion
  • 3 carrots or about 2-1/2 cups, shredded
  • 1 red pepper
  • 1 jalapeno
  • 1 bunch fresh coriander chopped
  • juice of 1 lemon
  • sea salt to taste

Instructions
 

  • Heat oil in a large skillet over high heat. Add mustard seeds. Cover with lid and cook until the mustard seeds pop, about a minute. Remove lid, lower the heat to medium and add cumin and turmeric and optional dried coconut, stirring for another minute, or until mixture becomes fragrant.
  • Using a food processor, shred onion, cabbage and carrots as if you were making cole slaw (otherwise, use a knife to chop vegetables fine. It will go quickly. Think of the light). Add confetti of vegetables to skillet and stir together over medium heat. Mince jalapeno and slice red pepper into skinny strips. Add to skillet and cook for 10 minutes, stirring occasionally, until vegetables are tender. Add lemon juice, chopped coriander and salt to taste.