Sandgyachi Bhaji (Vade Bhaji)

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• 2 tablespoons oil (divided)
  Ingredient note

  Source: 2 tablespoons oil (divided)
• 1 cup sandge (vade)
  Ingredient note

  Source: 1 cup sandge (vade)
• 1 teaspoon mustard seeds
  Ingredient note

  Source: 1 teaspoon mustard seeds
• ⅛ teaspoon hing
  Ingredient note

  Source: ⅛ teaspoon hing
• ¼ teaspoon turmeric
  Ingredient note

  Source: ¼ teaspoon turmeric
• 4 each garlic cloves (finely chopped)
  Ingredient note

  Source: 4 garlic cloves (finely chopped)
• 1 each green chili (finely chopped)
  Ingredient note

  Source: 1 green chili (finely chopped)
• 1 each yellow onion (finely diced)
  Ingredient note

  Source: 1 yellow onion (finely diced)
• 2 teaspoons kosher salt (divided)
  Ingredient note

  Source: 2 teaspoons kosher salt (divided)
• 1 each tomato (finely chopped)
  Ingredient note

  Source: 1 tomato (finely chopped)
• 2 tablespoons cilantro (chopped, divided)
  Ingredient note

  Source: 2 tablespoons cilantro (chopped, divided)
• ½ teaspoon red chili powder
  Ingredient note

  Source: ½ teaspoon red chili powder
• ½ teaspoon garam masala
  Ingredient note

  Source: ½ teaspoon garam masala
• 1 teaspoon ground cumin
  Ingredient note

  Source: 1 teaspoon ground cumin
• 2 teaspoons ground coriander
  Ingredient note

  Source: 2 teaspoons ground coriander
• ½ teaspoon Kashmiri red chili powder
  Ingredient note

  Source: ½ teaspoon Kashmiri red chili powder
• 1½ cups warm water
  Ingredient note

  Source: 1½ cups warm water

1. Heat half of the oil in a medium pan or kadai. Fry the Sandge on low to medium heat for 4 to 5 minutes, until lightly browned. Remove and set aside.
2. Add the remaining oil to the same pan. Add mustard seeds and let them splutter.
3. Add the hing, turmeric, garlic, and green chili, and sauté on medium heat until fragrant, for 1 to 2 minutes.
4. Add the onion and half the kosher salt, and cook until the onion softens and turns lightly golden, about 4 to 5 minutes.
5. Add the tomato and half the cilantro, and cook until the tomato breaks down.
6. Stir in the red chili powder, garam masala, ground cumin, and ground coriander, and mix well.
7. Add the fried Sandge back into the pan along with the water and remaining kosher salt.
8. Cover and cook on medium heat for 10 minutes, until the Sandge are soft and break easily between your fingers.
9. Garnish with the remaining cilantro before serving.