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

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.