Vegetable Bonda

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Ingredients:
Potato – 250 gms
Beans – 100 gms
Carrot – 2
Green Peas – 50 gms
Ginger – a small piece, chopped
Green Chilli – 4, chopped
Onion – 1/2 cup
Curry Leaves – 2 tsp, chopped
Coriander Leaves – 2 tsp, chopped
Bengal Gram Flour – 200 gms
Rice Flour – 100 gms
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Lemon – 1
Mustard Seeds – 1 tsp
Cashewnuts – 6
Ghee – 2 tsp
Oil – for deep frying
Salt to taste

Method:
1. Boil potatoes, peel off skin and mash them.
2. Boil the green peas separately.
3. Cut all the vegetables into small pieces and boil them in a pressure cooker.
4. Add all the vegetables along with salt and turmeric powder.
5. Squeeze lemon juice and mix well.
6. Heat oil in a pan add mustard seeds, ginger, green chilli, curry leaves and chopped onion.
7. Fry them until brown.
8. Add this with the potato-vegetable mixture.
9. Prepare small balls.
10. Mix bengal gram flour, rice flour, salt and chilli powder with enough water to make a thick mixture.
11. Dip the potato balls in the mixture and deep fry in oil until crisp and brown.
12. Serve hot with chutney and sambar.