Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there 🙂 Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

Punjabi Kadhi Pakora (Vegan Yogurt Stew with Fritters)

Kadhi Pakora is a winter staple in North India served with steamed rice and garnished with vegetable fritters. It took me a long time to veganise this recipe only because most of the suggestions on google are to use tofu in some form. Now, I’m not at all against eating tofu in moderation but, now and then if I’ve been slack with grocery shopping, we end up with no tofu! This recipe came about at a time like this, with the family pitching ideas at me and brainstorming about how best to get the Kadhi right (love weekend cooking!). My younger one, of course insisted, that as long as the Pakora (fritters) were good, no one cared about the actual taste or consistency of the Kadhi/ stew! I used this Pakora recipe and this steamed rice recipe. Happy cooking 😊 

Indian Buddha Bowl

 

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Vegan Punjabi Kadhi Pakora

Gluten free, allergy friendly and onion & garlic free.

Priya: Priya@MasalaVegan
Ingredients
To blend together
  • 2.5 cups Non Dairy Milk (Soy, Rice & Coconut work well)
  • 5 tablespoons Chickpea Flour/ Besan, fine
  • 1 inch Fresh Ginger Root, peeled
  • 1 teaspoon Turmeric Powder
  • 3 - 4 tablespoons Lime Juice
  • Salt, to taste
For the Spice Mix
  • 1 tablespoon Oil
  • 3/4 teaspoon Asafoetida
  • 7 - 8 Whole Dried Cloves
  • 2 inch Cinnamon Bark, coarsely pounded
  • 1 teaspoon Black Mustard Seeds
  • 8 Fresh Curry Leaves
  • 1/2 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Fennel Seeds
  • 1 Green Chilli, minced
Instructions
Blend the chickpea flour and the rest of the ingredients until a smooth and thin batter like mixture forms.
  1. Heat oil in a deep sauce pan and add the mustard seeds. Cover and cook until they pop.

  2. Reduce heat and add all the other spices along with the curry leaves and chilli. Roast until fragrant.

  3. Add contents of the blender to the spices in the deep pan and mix well.

  4. Cook over gentle heat until the mix comes to a rolling boil. Cover and cook for a further 8 - 10 minutes to thicken the stew.

  5. While the stew cooks get the fritters ready. I made mine in the Air Fryer.

  6. If serving with rice, then take this time to get some freshly steamed rice ready.

  7. Assemble for serving by adding rice to a deep dish or bowl first. Pour the cooked Kadhi (stew) over the rice. Finally garnish with crisp Pakoras (fritters).

 

Dry Sweet Potato Dum Aloo (Airfryer Recipe)

“Dum Aloo”, just the name evokes the tasty sensations of spicy deep fried baby potatoes floating about in a creamy tomato gravy, perfect to eat with rice or Roti. Now, coming back to reality, I wasn’t about to start deep frying anything, specially the baby potatoes I did not have! So, I took the gorgeous spice base and some air fried sweet potato chunks to make this delicious dry Dum Aloo dish. I used my favourite Garam Masala and mopped it up with simple flatbread.

Vegan Dum Aloo recipe
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Dry Sweet Potato Dum Aloo (Airfryer Recipe)

Airfried sweet potato chunks dunked in a delicious spicy gravy.

Vegan, Gluten-free, nut-free and Airfryer recipe.

Cuisine: Indian
Priya: Priya
Ingredients
  • 2 cups Sweet Potatoes, scrubbed & cubed
  • Non Stick Spray
  • 1 tablespoon Oil
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ginger - Garlic Paste
  • 2 teaspoons Garam Masala
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup Water
  • 1 cup Brown Onions, sliced thinly
  • Salt, to taste
  • 2 tablespoons Fresh Coriander Leaves & Stalks, finely minced
Instructions
  1. Spray the sweet potato pieces and Airfry for 20 minutes at 200 degrees C.

  2. While the sweet potatoes cook, add 1/2 tablespoon of oil to a shallow pan and mix in the sliced onion.

  3. Cook on a low heat, until golden brown.

  4. In a deep pot, heat the remaining oil. Roast the garam masala until aromatic. Add the tomato paste and ginger - garlic paste and cook on a low heat until the raw smell goes off.

  5. Mix the water and Vinegar together and add to the pot. Cook on low heat until the gravy starts to bubble lightly.

  6. Toss in the Airfried sweet potatoes pieces and flavour with salt.

  7. Add in the onions and mix well.

  8. Take off the heat and garnish with chopped Coriander, if using.

Mushroom Coconut Curry (Vegan, Gluten & Nut Free)

Sydney weather seems to be having an identity crisis! We swing from cold, rainy and windy  to, beautiful and sunny the next day. This delicious mushroom enveloped in (warm – your – insides) coconut curry dish is perfect for those windy nights where one needs comfort food that isn’t too heavy (after all it is still summer!). Tastes great warm by itself or, with some saffron Quinoa or, even the next day cold with a quick salad for lunch. It uses the Rogan Josh paste leftover from my Vegetable Rogan Josh. The comforting smell of the fragrant Rogan Josh Curry Paste with onions, garlic and ginger cooking, combines with the goodness of mushrooms, coconut and turmeric to make this super quick dish. I’ve substituted the mushrooms for broccoli and green peas in the past.

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Mushroom Coconut Curry

Vegan, Glutenfree and nut-free.

Cuisine: Indian
Priya: Priya
Ingredients
  • 1 cup Sliced Mushrooms
  • 1 medium Brown Onion, sliced thinly
  • 2 cloves Garlic, minced finely
  • 1 inch Fresh Ginger Root, minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Turmeric Powder
  • 1 tablespoon Rogan Josh Masala
  • 1 tablespoon Coconut Oil
  • 1/2 cup Coconut Milk
  • Salt, to taste
  • Coriander Leaves, for garnishing
Instructions
  1. Heat the oil in a big wok and coat the inside well.

  2. Add the onions and cook until golden.
  3. Mix in the ginger and garlic. Cook till the raw smell disappears.
  4. Stir in the turmeric powder and Rogan Josh paste.
  5. Add in the tomato paste at this stage and mix well until everything smells glorious!
  6. Toss in the Mushrooms and season with salt.
  7. Mix in the coconut milk and simmer on low heat until the curry sauce thickens (around 10 - 15 minutes).
  8. Happy cooking 😊
Recipe Notes

Substitute the mushrooms with any combination of diced frozen vegetables for an easy and quick weeknight curry fix.

If you enjoyed this recipe, then please try my Garlic Mushroom stir fry recipe out too!

Related recipe Mushroom Masala 🍄.

Bombay Sweet Potatoes

My potato obsession carries over to sweet potatoes too! When I’m not eating them as finger chips or, roasted sweet potatoes (yummy!) this recipe makes an appearance. Bombay Potatoes are popular in most restaurants and also, easy to make as a quick weeknight meal. There are many, many variations of this evergreen dish using different spices and herbs. The gorgeous flavour of sweet potatoes really shines in this simple recipe. At different times I’ve left out the garlic or onion, because I didn’t have any to come up with a very tasty and fast meal 🥘! 

I’ve sprinkled a dash of my favorite Garam Masala on top. Sweet potatoes are said to be even healthier than the normal red potatoes I use! 

Tastes great in lunch boxes accompanied by a light salad and some rice or quinoa too!

Bombay Sweet Potatoes
Vegan, gluten-free, nut free. Omit onions and garlic if need be.
Ingredients
  1. Sweet Potatoes, parboiled in their skins - 3 to 4 medium (approximately 3 to 3.5 cups)
  2. Oil - 2 teaspoons
  3. Mustard Seeds - 1/2 teaspoon
  4. Cumin Seeds - 2 teaspoons
  5. Coriander Seeds, lightly crushed - 2 teaspoons
  6. Turmeric Powder - 1 teaspoon
  7. Red Chili Powder - 1/2 teaspoon, adjust depending on level of desired heat
  8. Onion, diced - 1 small
  9. Garlic Cloves, minced - 2
  10. Fresh Ginger Root, minced - 1 tablespoon
  11. Tomato Paste - 2 tablespoons
  12. Salt, to taste
  13. Water - 1/3 cup
  14. Fresh Coriander Leaves & Stalks, chopped finely - 1 tablespoon
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Instructions
  1. Roughly peel and chop up the par-boiled sweet potatoes.
  2. Heat oil in a deep wok and swirl to coat the cooking surface.
  3. Add the mustard seeds and cook until they pop.
  4. Mix in the cumin seeds and roast on low heat until they sputter.
  5. Toss in the lightly crushed coriander seeds and turmeric. Mix well.
  6. Cook the garlic and ginger lightly until golden and aromatic.
  7. Mix the tomato paste and cook well until the raw smell goes off.
  8. Add the sweet potato pieces, salt and red chilli powder and mix everything.
  9. Mix in the water to make a smooth gravy and cook for 5 minutes on a slow to medium heat, until you see the mixture bubbling.
  10. Take off the heat and stir in the coriander.
  11. Serve warm.
Notes
  1. Tastes great with flatbread or, plain Quinoa or, steamed rice.
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Masala Vegan http://masalavegan.com/

 

Baingan Ka Bharta (Vegan & Gluten Free Eggplant Dip)

“Baingan Ka Bharta” brings to mind a smoky eggplant dip bursting with the flavour of fresh tomatoes and onions. Eggplant dips seem to be a favorite across cultures and cuisines from the delicious Middle Eastern Baba Ganoush to the European Ajvar. The cooking process is always the same, eggplants are chargrilled, while the tomatoes and onions are diced. This scrumptious mélange results from adding local herbs and spices, in my case some green chillies, turmeric, cumin seeds and freshly chopped coriander. Using my Airfryer to bake the eggplant while finishing up the rest of the prep makes this a quick weekday night recipe. We ate our Bharta with Roti. In the past we have also eaten this dip with plain steamed Basmati rice and Daal.

Baingan Ka Bharta
Vegan, gluten free, nut free Indian Eggplant dip that tastes best with flatbread.
Ingredients
  1. Eggplant, peeled and diced - 1 large
  2. Onion, diced finely - 1 large
  3. Tomatoes, deseeded and diced - 1 cup
  4. Olive Oil - 1 teaspoon
  5. Cumin Seeds - 1 teaspoon
  6. Turmeric Powder - 1 teaspoon
  7. Green Chillies, minced finely - 1 to 2 (depending on desired hotness)
  8. Coriander Leaves & Stalks, minced finely - 2 tablespoons
  9. Salt, to taste
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Instructions
  1. For the Eggplant: Airfryer the peeled and diced eggplant for 25 to 30 minutes and mash with a fork when still warm.
  2. Set aside the the mashed mix.
For the Bharta
  1. Grease a thick wok with oil. (I used my cast iron pan so, didn't need much oil)
  2. Roast the cumin seeds until they pop.
  3. Add in the diced onions and cook until golden.
  4. Throw in the minced chillies and mix well.
  5. Mix in the turmeric powder and tomato. Cook until soft.
  6. Add the mashed eggplant mix and season with salt.
  7. Cook until everything looks mixed and smells swoon worthy!
  8. Take off the heat and stir in the coriander.
Notes
  1. Tastes great with roti/ chapatis or, Dal and steamed rice.
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Masala Vegan http://masalavegan.com/
Click here for the Roti recipe.
Click here for my Daal recipe. 

Vegan Kashmiri Rogan Josh Curry & Paste (Gluten Free)

“Kashmiri Rogan Josh”, a name that brings to my memories pristine snow-covered mountains and valleys with breath-taking natural beauty as far as you can see. I haven’t been to Kashmir for several decades now and all my memories are limited to when I was a little girl visiting the absolutely gorgeous landscape. My mother however, did bring back this recipe and made it quite often on colder nights to warm us all up. Authentic Kashmiri Rogan Josh is made without onion or garlic and, more importantly with no tomatoes! The gorgeous red colour actually comes from a herb called Alkanet, widely grown across India and some parts of Europe. I couldn’t find any locally so have substituted with sweet red Paprika. In my recipe, the meat traditionally used has been replaced by cubed vegetables mainly, sweet potatoes and eggplant lightly cooked in the Airfryer.  With a gorgeous coconut yogurt and spices gravy, this mouth-watering dish is definitely a keeper! 

For the Curry Paste,
  • Green Cardamom Pods – 8
  • Black Cardamom Pods – 2
  • Cinnamon Bark – 2″ piece 
  • Cloves – 10
  • Indian Bay Leaves – 4
  • Fennel Seeds – 1 tablespoon
  • Dried Ginger Root – 1 tablespoon
  • Black Pepper Corn – 1/2 teaspoon
  • Sweet Red Kashmiri Chillies, whole – 12 or, Sweet Paprika Flakes – 2 tablespoons
  • Garam Masala – 2 teaspoons. Click here for my recipe.
  • Lemon Juice – 2 to 3 tablespoons

Grind the dry spices to a fine powder and then mix in the lemon juice. Store in a glass jar in the fridge until ready to use.

Vegan Kashmiri Rogan Josh Curry
Vegan, gluten free, onion and garlic free curry with sweet potatoes and eggplant.
Ingredients
  1. Oil - 1 tablespoon
  2. Rogan Josh Curry Paste - 2 tablespoons
  3. Sweet Potatoes, peeled and cubed into 2" pieces - 1 cup
  4. Eggplant, cubed into 2" pieces - 1 cup
  5. Coconut Yogurt, whisked - 1.5 cup
  6. Fresh Coriander Paste - 1 tablespoon
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Instructions
  1. Cook all the vegetable chunks in the Airfryer until lightly golden for 15 minutes at 200 degrees Celsius.
  2. In the mean time, heat oil in a deep pan.
  3. Add in the paste and cook well.
  4. Stir in the air fried vegetable pieces and coat well in the spice paste - oil mix.
  5. Add the whisked coconut yogurt and simmer until the spices infuse into the veggies.
  6. Take off the heat and mix in Coriander paste.
  7. Serve warm with steamed rice or, flatbread.
Notes
  1. Other chunky vegetables like mushrooms or zucchini or, even Seitan pieces would taste delicious.
  2. Authentic Rogan Josh is made without onions, tomatoes or garlic.
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Masala Vegan http://masalavegan.com/

 

Vegan Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,
  • Wholemeal Flour – 1 cup
  • Oil –  1 tablespoon
  • Carom Seeds – 1 teaspoon
  • Salt, to taste 
  • Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

 

Vegan Onion Samosa - Airfryer Recipe
A popular Indian snack turned into a low fat party food option.
Ingredients
  1. Onion, diced finely - 1 large
  2. Oil - 1 teaspoon
  3. Turmeric Powder - 1/2 teaspoon
  4. Cumin Seeds - 1/2 teaspoon
  5. Fennel Seeds - 1/2 teaspoon
  6. Dried Mango Powder - 1/2 teaspoon
  7. Black Pepper, freshly ground - 1/2 teaspoon
  8. Rock Salt, to taste
  9. Water - 1 tablespoon
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Instructions
  1. Coat the surface of a shallow pan with oil and heat gently.
  2. Add the cumin and fennel seeds and cook until lightly roasted.
  3. Mix in the turmeric, dried mango and black pepper powder.
  4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
  5. Add the water in to prevent the onions from sticking.
  6. When the onion starts to brown and smell caramelised, remove from the heat.
  7. Stir in black salt and mix well.
  8. Cool completely before encasing in the pastry for crisp Samosas.
To assemble
  1. Roll the pastry out into thin rounds, 5" diameter.
  2. Cut the circle into half.
  3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
  4. Seal edges by pressing together the edges, with a little bit of water if required.
  5. Place in the Airfryer basket.
  6. Continue until the Airfryer basket is full (mine holds 9 at one go)
  7. Bake at 200 degrees Celsius for 15 to 18 minutes.
  8. Cool thoroughly before packing into a box, in a single layer.
Notes
  1. Black salt, or rock salt is also called "Kala Namak" gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.
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Masala Vegan http://masalavegan.com/

Vegan Veggie Vindaloo Curry & Paste Recipe

Vindaloo” is a combination of two Portuguese words, “Vinho” meaning wine and “Alho” meaning garlic. Essentially a marinade combining the tartness of wine and heaps of garlic with meat from the colonial era in India, has now evolved into a mouth tingling, hot and spicy curry prominently featured on most Indian restaurant menus. There are at least a hundred versions of this gorgeous “Goan” curry and this is mine 😊. The sauce lasts in the fridge for a week and can be frozen into ice cubes for up to three months. I have used a mix of vegetables including potatoes, capsicum, carrots, cauliflower, beans, mushrooms and peas with tofu. This sauce tastes awesome with diced tempeh or, shiitake mushrooms or, even Seitan pieces. Tastes best eaten warm with “Roti” or, Rice and, a fresh salad.

To make the Vindaloo Sauce,

Dry Spices:
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds – 2 teaspoons
  • Mustard Seeds – 1 teaspoon
  • Fenugreek Seeds – 3/4 teaspoon
  • Green Cardamom Pods – 5
  • Black Cardamom Pod – 1, largish one
  • Black Pepper – 1 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Hot Dried Red Chillies – 4 to 5 (reduce to desired hotness)
  • Salt, to taste 
Wet Ingredients:
  • Fresh or Dried Curry Leaves – 1 sprig
  • Brown Onion, peeled & roughly chopped – 3/4 cup
  • Garlic Cloves, peeled & roughly chopped – 2 tablespoons
  • Fresh Ginger Root, cleaned & roughly chopped – 1 tablespoon
  • Apple Cider Vinegar – 2 tablespoons
  • White Vinegar – 2 tablespoons
  • Water – 1 to 2 tablespoons, only if required.
  1. Grind the dry spices to a fine powder and set aside. 
  2. Blend the wet ingredients to a smooth paste and fold the dry spice mix into the paste. Mix well.
Vegan Vegetable Vindaloo
Vegan, gluten & nut free hot spice paste to make the famous Indian Vindaloo curry.
Ingredients
  1. Mixed Vegetables/ Diced Tempeh/ Cubed & Pressed Tofu - 3 cups
  2. Oil - 1 tablespoon
  3. Onion, sliced thinly into crescents - 1 large
  4. Tomato, deseeded & chopped roughly - 2/3 cup
  5. Water - 1 to 1.5 cup
  6. Salt, to taste
  7. Fresh Coriander Leaves & Stalks, minced finely - 2 tablespoons
  8. Fried Shallots - 2 tablespoons
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Instructions
  1. Heat oil in a deep pan and cook the onion until golden.
  2. Toss in the tomato pieces and cook until softened.
  3. Add 3 - 4 tablespoons of the Vindaloo Masala paste. Cook until the raw smell goes off.
  4. Mix in the veggies/ Tofu/ tempeh and coat well in the above mixture.
  5. Add 1 cup of water and cover the pan with a lid. Simmer on medium heat for 8 - 10 minutes. Add more water if required.
  6. Check if the veggies are cooked but still firm and take off the heat.
  7. Garnish with coriander and fried shallots, of preferred.
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Masala Vegan http://masalavegan.com/

Bitter Gourd Stir Fry in a Tomato Onion Gravy

Bitter Gourd, also called Bitter Melon or “Karela” in Hindi, used to be one of my favorite veggies growing up. From stuffed baked bitter gourd to pan-fried fritters, made by dipping bitter gourd into a rice flour batter with spices. Bitter Gourd usually grows on a vine during the colder months in India. However, I’ve to resort to getting frozen slices from the local Indian shop here. This quick preparation uses the Airfryer to cook the bitter gourd slices for 15 to 20 minutes while the tomato and onions cook in a teaspoonful of oil with a few spices. Perfect for busy week-nights with a bowl of Daal and steamed rice or Roti!

 

Bitter Gourd Stir Fry
A quick and flavoursome Bitter Gourd Stirfry combining smoked paprika, cumin seeds and turmeric.
Ingredients
  1. Bitter Gourd, sliced - 2 cups (I used a half a kilo packet of frozen sliced bitter gourd)
  2. Oil - 1 teaspoon
  3. Cumin Seeds - 1/2 teaspoon
  4. Onion, sliced thinly - 1 medium
  5. Tomatoes, deseeded & diced - 1 cup
  6. Turmeric Powder - 1/2 teaspoon
  7. Smoked Paprika Powder - 1 teaspoon
  8. Water - 2 tablespoons
  9. Salt, to taste
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Instructions
  1. Spread the frozen bitter gourd slices in the air fryer and bake at 200 degrees Celsius for 18 - 20 minutes (until slightly crisp).
  2. In the meanwhile coat a deep pan with oil and add the cumin seeds. Cook until browned.
  3. Stir in the onions and cook on a medium flame until lightly browned.
  4. Mix in the turmeric Powder and the tomato. Cook on low heat until softened.
  5. Stir the Airfried bitter gourd slices into the pan and coat well with the above mixture.
  6. Add water and salt and mix well.
  7. Sprinkle smoked red Paprika powder and take off the heat.
Notes
  1. Use mild red Chilli powder in place of smoked paprika. I've used smoked paprika to add a smoky depth to the flavour.
  2. If using fresh bitter gourd, then slice into 3/4" rounds, toss in a spoonful of rice flour and then cook in the Airfryer.
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Masala Vegan http://masalavegan.com/