MY 1ST POST THIS GROUP Ingredients:- Green undhiyu For The Methi Muthias (makes Approx. 18 To 20) 3 cups chopped fenugreek (methi) leaves salt to taste 1/2 cup whole wheat flour (gehun ka atta) 1/2 cup besan (bengal gram flour) 3 tsp ginger-green chilli paste 2 1/2 tsp sugar 1/2 tsp turmeric powder (haldi) 1 tsp chilli powder a pinch soda bi-carb 3 tbsp oil oil for deep frying Other Ingredients 1 cup baby potatoes , peeled 1 raw banana , cut into 25 mm. (1”) cubes 3 to 4 brinjal (baingan / eggplant) , small black variety 1 1/4 cups surti papdi (fresh vaal) , stringed and cut into halves 3/4 cup purple yam (kand) , peeled and cut into cubes 3/4 cup yam (suran) , peeled and chopped 1/4 cup fresh toovar (arhar) dana 2 tbsp oil 1/2 tsp carom seeds (ajwain) 1/4 tsp asafoetida (hing) a pinch of soda bi-carb salt to taste To Be Mixed Together For Coriander-coconut Masala 1 cup freshly grated coconut 1/2 cup finely chopped coriander (dhania) 1/3 cup finely chopped green garlic (hara lehsun) 1 tbsp coriander-cumin seeds powder 2 tsp ginger-green chilli paste 1 1/2 tsp chilli powder 1 tbsp sugar 1 tbsp lemon juice salt to taste For The Garnish 3 tbsp finely chopped coriander (dhania) Method For the methi muthias Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves. Add all the remaining ingredients and knead into a soft dough, adding water only if required. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers. Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside. How to proceed Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside. Combine the fresh vaal, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds. Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles. Allow the steam to escape before opening the lid. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally. Serve hot garnished with coriander.
Posted on: Sun, 14 Dec 2014 08:11:44 +0000
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