Saag kebobs with tomato and banana pickle and coconut yogurt

Name: Saag kebobs with tomato and banana pickle and coconut yogurt
Yield: Serve 4
Cuisine: Indian
Ingredients: 90 g semolina; 30 g chopped fresh mint; vegetable oil for deep-frying; small fresh mint leaves; 1 tablespoon lemon juice; 120 g fresh spinach, picked and chopped; 1 green chilli, deseeded; 100 ml natural yogurt; 2 tablespoons vegetable oil; 1 teaspoon ground cumin; 1 teaspoon ground cardamom; 1 tablespoon mustard seeds; 50 g freshly grated coconut (or desiccated is fine); 400 g ripe but firm tomatoes, chopped; 2 bananas, peeled and cut into small dice; 2 cm piece of ginger, peeled and grated; 2 tablespoons malt vinegar; 1 tablespoon caster sugar; salt and freshly ground black pepper; ½ teaspoon cayenne pepper; 3 tablespoons cumin seeds, lightly toasted; 3 garlic cloves, crushed; 1 teaspoon ground turmeric; good pinch of bicarbonate soda

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Throughout the subcontinent different religions impose food taboos that are rigidly adhered to. Many Indians are strict vegetarians, enjoying a cuisine that is in a class of its own and could convert even the most dedicated meat lover. These Indian-style spinach (saag) fritters are delicious. Make them smaller in size to serve as an appetiser.

Ingredients

Asia
India
Main course
Starter
Vegetarian

Ingredients

Method