Categories: Vegetables, India 
      Yield: 12 servings 
  
      1 c  Cauliflower florets                 3 tb Sunflower seeds 
      1 c  Potatoes, diced & peeled        1 1/2 ts Salt 
      1 c  Green peas, frozen or fresh       1/4 ts Black pepper 
      1 c  Green beans, 1/4 inch pieces      1/2 ts Turmeric 
      1 c  Finely shredded carrots             1 ts Garam masala 
    1/2 c  Finely shredded beets             3/4 c  Soy milk 
    1/4 c  Finely chopped celery               2 tb Cornstarch 
      2 ea Hot green chilies, quartered        2 tb Whole wheat flour 
    2/3 c  Cooked chick peas                 2/3 c  White poppy seeds 
      3 tb Almonds                                  Ghee for shallow frying 
      3 tb Walnuts                         
  
  Place the cauliflower, potatoes, fresh peas & green beans in the bottom of 
  a pot & cover with water.  Put the carrots, beets & celery in a steaming 
  basket, cover & place over the pot.  Cook until the vegetables are 
  tender-crisp.  Drian, saving the water.  Add the frozen peas, defrosted 
  first, to the steamed vegetables. 
   
  In a blender, while it is running, drop in the chilies.  Add the chick 
  peas, nuts & seeds & process until the peas are mashed.  Some vegetable 
  water may facilitate this.  Add the cauliflower, potatoes, fresh peas, if 
  using, & beans.  Pulse on & off till they are coarsely mashed.  Transfer to 
  a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam 
  masala.  Mix well.  Divide into portions. 
   
  Line a baking sheet with waxed paper.  Flatten a portion into an almond 
  shaped cutlet, 1/2 inch thick & place on the sheet.  Cover & refrigerate 
  for 30 minutes. 
   
  Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.  Dip 
  each cutlet into the batter, roll in poppy seeds & set aside briefly to air 
  dry. 
   
  Heat ghee to a depth of 3/4 inch.  Without crowding, fry the cutlets in 
  batches for 2 minutes each side.  Drain & serve. 
   
  Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"