Cut all the vegetables and wash properly. Add water in Pressure cooker and cook for 2 minutes. Once it is done. Cool it. Open the lid. And transfer to a bowl. Don't drain vegetables stock.
Heat Kadai and dry roast the semolina till light brown in colour. Don't burn it. Once it is done. Transfer to a plate. Keep aside.
In the same Kadai. Heat 1 tsp oil. Once the oil is hot. Add cumin seeds. Fry for few minutes. Add chopped onion. Fry till it become light brown in colour.
Add all boil vegetables. Saute it for few minutes. Then add dry masala,ginger, garlic and green chilli paste and salt. Stir it and mix properly till raw smell of masala goes off. Then add roasted semolina mix...well. Till it will become gravy and leave surface of the Kadai. It means mixture is ready.
The mixture is slightly cool. Started making cutlets.. Repeat the same procedure till the mixture is over. Ready for frying.
Heat non stick pan. Add 2 tbsp oil. Once the oil is hot. Start frying cutlets in low flame till it is golden brown in colour. Once it is done.
Transfer to a serving plate. Ready to serve with Sweet Tamarind Chutney
