Winter vibes are here with all the greens and heaps of fresh veggies. When I look around the vegetable market I can see the freshness and colorfulness of veggies inviting everyone towards them. Be it fenugreek leaves or mint, they seem crisp and firm straight from the field. The moist, mature veggies like cassava roots and gourds inspire me to cook. And it is this season in which my refrigerator is full of greens and veggies. I end up making too many varieties for lunch and dinner in order to empty the fridge. This cassava pakora or cassava bajji which I prepared yesterday happened to be part of elaborated lunch menu.
The cassava root or maragensasu which I bought last week was absolutely matured and perfect for cooking. I remembered cassava sticks, it was super crisp snack to munch while lazying around. This cassava pakora also is a delicious snack which pairs very well with rice-rasam or you can have it as such along with tea/coffee.
Some times here in UAE, winter follows drizzles of rain. And I tempt to make such pakora or fritter as a snack to satisfy weather specific cravings. Coconut chutney or tomato ketchup both can be served as a dip with it. The slices of cassava root taste amazingly delicious with the spices and gram flour coating. Love them.