1) Add 1/4 cup neutral cooking oil to a pan on medium heat.
2) Once warm, add 1 Tbsp mustard seeds, 1 tsp sesame seeds, 1 tsp cumin seeds, 1 tsp kasoori methi, 2-3 green chilies, and 5-6 curry leaves.
3) Cook for 1-2 minutes on medium-low heat, and then set aside.
1) In a large mixing bowl, add 3/4 cup soy milk, 1 flax egg(1 Tbsp flax meal + 3 Tbsp water), tempered oil and mix well.
PRO TIP: Feel free to use any type of milk you prefer!
2) Add in 1/2 cup grated zucchini, 1/2 cup shredded cabbage, 1/2 cup chopped bell pepper and mix everything together.
3) Next, add 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp salt, 1/2 tsp red chili powder, 1/2 tsp turmeric, and 2 tsp lemon juice. Fold everything together.
4) Place batter in a greased muffin tin and garnish with sesame seeds and a curry leaf.
5) Bake at 350 F for 20-25 minutes.
6) Once ready, remove from muffin tins and serve warm.
Happy Thanksgiving!