Parsnip and Carrot Bhajis

Preheat the oven to 400°F. Add the green beans to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 10 to 12 minutes.

Zest and halve the lemon and cut half into wedges. Add the Cashewgurt to a small bowl along with lemon zest, just 2 tsp lemon juice, and a pinch of salt. Stir the lemon yogurt well.

Peel and mince the garlic. Add the minced garlic, cornstarch, garbanzo bean flour, ½ tsp salt, and ¼ cup cold water to a large bowl and whisk well. Peel the carrot and parsnip. Using the large side of a box grater, grate the carrot and parsnip. Peel and thinly slice the onion. Add 1 cup of the grated vegetables and ½ cup of the sliced onion to the batter and well with a spoon.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, use a ¼ measuring cup to scoop 6 portions of batter into the skillet. Flatten with the bottom of the measuring cup and cook the bhajis, undisturbed, until they are crisp, about 3 to 4 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with salt.

Toss the roasted green beans with the tamarind chutney, directly on the baking sheet. Divide the bhajis and green beans between plates. Drizzle with lemon yogurt and serve with lemon wedges. Bon appétit!