INGREDIENTS4-5 leftover idlis
1 big finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped cabbage
1 tsp finely chopped garlic
2 tsp tomato sauce
2 tsp soya sauce
1 tsp cornflour
salt to taste
oil for deep frying
2 tbsp oil
METHOD
Thickly slice leftover idlis. Deep fry idlis 2-3 at a time to avoid sticking them together. In a pan, boil 2 cups water, put carrot and cabbage. Let it cook. Stain the water and keep aside both vegetable stock (water used in cooking vegetables) and cooked vegetables. In other pan, put 2 tbsp oil, saute onions and garlic till golden in color. Add cooked vegetables. In a separate bowl, mix together soya sauce and tomato ketchup and put it in vegetable mixture. In a separate bowl, mix cornflour with 1 tbsp vegetable stock and mix in vegetable mixture. Add remaining left over vegetable stock. Mix well. Let it come to boil. Add fried idlis. Mix well. Garnish with coriander leaves and serve hot.
DON'T USE FRESH IDLIS AS IT WILL BREAK WHILE FRYING. KEEP IN FRIDGE FOR 5-6 HOURS FOR BETTER RESULTS.
IN CASE IDLIS, STICK TOGETHER SEPARATE THEM WITH HANDS AFTER IT COMES DOWN TO ROOM TEMPERATURE
Pictorial:
1. Take 4-5 leftover idlis.
2. Thickly slice them.
3. Boil 2 cups water.
4. Add veggies in it and cook.
5. Hot oil.
6. Deep fry idlis, 1-2 at a time to avoid stickiness.
7. Deep fry idlis till golden brown and crispy.
8. Stain water from veggies.
9. Keep aside vegetables and vegetable stock.
10. Saute onions.
11.Add garlic.
12. When onions becomes golden brown add veggies.
13. Add seasonings.
14.Cover it and cook for sometime.
15. Mix together 2 tsp tomato sauce and 2 tsp soya sauce.
16. Put little vegetable stock to make it little thin.
17. Like this.
18. Add in vegetable mixture.
19. Take 1 tsp cornflour.
20. Make a paste with vegetable stock.
21. Put it in cooked vegetable stock.
22. Mix well.
23. Now add leftover vegetable stock. Bring the mixture to boil.
24. Now add fried idlis. Mix well.
25. Serve hot.
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