My today's recipe is a healthy twist to a famous recipe " Vada curry", which is usually prepared using fried masala vadas. In this recipe, I have used Oats & Sprouts baked masala vada along with a grated cabbage to make this dish healthy and delicious. Also, few days back, I had posted Baked masala vada using 6 varieties of protein rich ingredients, which can also be used instead of oats and sprouts vada. This is an excellent healthy side dish for Idly and dosa. I have substituted coconut with melon seeds to get a rich and creamy texture.
6 - 7 Oats and Sprouts Baked Masala Vada ( Baked Masala Vada )
1 Cup Onion Finely Chopped
2 Tomatoes, Finely chopped
1/2 Cup Cabbage, grated
2 Green chillies, sliced
2 Tsp Olive oil
1/2 Tsp Saunf
2 Tsp Ginger garlic paste
1/4 Tsp Turmeric powder
1 Tsp Chilli powder
1 Tsp Coriander powder
1/2 Tsp Cumin /Jeera powder
2 Springs of Curry leaves
Salt to taste
Coriander leaves for garnishing
To grind :
2 Tsp Muskmelon seeds
2 Tsp Watermelon seeds
1/2 Tsp Saunf
Crumble the baked masala vadas and keep aside.
Soak muskmelon seeds and watermelon seeds before starting the cooking process.
Heat oil in a pan and add saunf followed by finely chopped onions and curry leaves.
Saute till onions turns translucent and add ginger garlic paste.
Saute till the raw smell goes off and add grated cabbage followed by finely chopped tomatoes.
Saute and cook it for couple of minutes in a low flame or till the tomatoes turns soft.
Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) followed by salt.
Add 2 cups of water and cook it for 5 - 8 minutes or till it gets the gravy consistency.
Meanwhile, drain the water from watermelon and muskmelon seeds and grind into smooth paste by adding saunf and little water. Keep aside.
Now add the crumbled vadas in the veggie mixture followed by the ground paste and little water.
Mix well and cook it for another 5 minutes.
Add water if the gravy is too thick.
Garnish with coriander leaves and serve hot.
Serving Options :
Serve hot with Idly and Dosa.