firstly, steam cook ½ potato, ½ carrot, ¼ cup beetroot, 5 beans, 2 tbsp matar.
in a kadai heat 3 tsp oil and splutter mustard, cumin, urad dal and curry leaves.
also saute 1 inch ginger, 2 clove garlic, 2 green chilli and ½ onion.
now add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chaat masala and ¼ tsp salt.
saute and mash the cooked vegetables for a minute.
add in 2 tbsp coriander, 1 tbsp lemon juice and mix well.
prepare a small sized ball from vegetable mixture.
dip in prepared besan batter and deep fry in hot oil.
finally serve veg bonda with tomato sauce or coconut chutney.