Ingredients:- Undhiyu 100 gms surti surati beans (fresh vaal) , stringed , whole 100 gms chopped raw bananas , unpeeled 100 gms yam (suran) cubes , peeled 100 gms brinjal (baingan / eggplant) , slit 4 to 5 green chillies , crushed 1 tsp grated ginger (adrak) 1/2 tsp crushed garlic (lehsun) 1 tbsp finely chopped coriander (dhania) leaves 1 tsp whole wheat flour (gehun ka atta) 4 tbsp oil 1/4 tsp asafoetida (hing) 1/2 tsp turmeric powder (haldi) 1 tsp carom seeds (ajwain) salt to taste 1/2 tbsp sugar lemon juice to taste For Methi Ghatta 100 gms finely chopped fenugreek (methi) leaves 1/2 cup besan (bengal gram flour) 1 tsp chilli powder 1 tbsp grated coconut salt to taste 1 tbsp oil Method For the ghatta Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tbsp. Oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan. How to proceed Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30 minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas.
Posted on: Tue, 27 Jan 2015 14:21:47 +0000
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