undhiyu.....:) Ingredients: (A) For the filling: Roasted Peanuts – 3 TBSP Green Chillies – 3 nos Green Garlic – 7-8 pods with the stalks Grated coconut – fresh or dry – 4 TBSP Minced Ginger – 1 TBSP Coriander leaves – a big handful Sesame seeds – 3 TBSP Cumin seeds – 1 tsp Cashewnuts – 2 tsp (optional) Garam Masala – 2 tsp Red chilli powder – 1 tsp Amchur (dry mango powder) – 2 tsp Dhana-Jeera Masala (coriander and cumin seed powder)- 4 TBSP Salt – to taste Oil – 2 TBSP + 5 TBSP Method for Filling (Stage 1 in the collage): Dry Roast peanuts and skin them. Dry roast sesame seeds and coconut separately. Saute Green chillies, coriander, green garlic, ginger till the chillies shrivel a bit Powder the peanuts first, Then add sesame seeds and coconut and powder and keep aside (do not over powder, the sesame and dry coconut would leave oil) Grind the sautéed ingredients separately with no water. In a large plate, add the ground paste, the powdered peanut mixture, cashewnuts, garam masala, red chilli powder, amchur, dhana-jeera powder, and mix well. Add the 3 TBSP oil and make the stuffing ready. (Imp : This stuffing is twice or thrice the quantitywhat you need to stuff the veggies – don’t throw away the remaining – its used for the gravy or the base) Veggies for filling: Small firm brinjals – 4 to 6 Kand / Purple Yam – 50 gm Surti papdi – about 75 gms _ shelled and whole Matar / fresh green peas – 2 handfuls Potatoes – optional – 1 medium Sweet potato – 1 medium Except for Brinjal, cut all the veggies into thickish batons, sauté in 1 TBSP oil and a pinch of salt till they slightly cook and don’t turn mushy - about 6 - 9 mins Trim the stalks of the brinjals and make a slit lengthwise into quarters (top-bottom) but not all the way down. Carefully take a generous portion of the stuffing, and stuff the brinjals taking care not to break them. DO this for all the brinjals. And reserve the stuffing In a pan, heat remaining 2 TBSP oil, splutter cumin seeds, sauté the brinjals first. Sprinkle very little water and cook covered till they slightly turn slightly charred on the outside and about ¾ cooked (about 8-10 mins). Now remove them on to a plate. ( Pics 12, 13, 14, 15, 17 – of stage 2 collage) Add the remaining filling masala, the other veggies (purple yam etc) and sauté the veggies. Add salt if required and let the veggies be coated fully with the masala. (B) For the Muthias: Methi / Fenugreek leaves (fresh) – ½ cup Besan / Gram flour – ¼ cup Rice Powder – 2 tsp Salt – to taste Ajwain / carom seeds – a generous pinch Turmeric – a dash Warm water – a little (about 2-3 tsp) Make a thick batter of all (except oil). Make even sized muthias (or pakora shaped roundels) and deep dry (well, you may pan fry but I wanted to indulge in this – its completely ok if a few deep fried muthias end up in your mouth too J). Drain on absorbent towels. (pic 10, 11 & 16 above) (C) For the Assembly In the veggies pan with the masala paste, now add the muthias too (about 20 mins before serving), add LOADS of fresh coriander. Sprinkle some water, drizzle about 3-4 tsp of oil (to keep the dish moist) and simmer for 8-10 mins till all the veggies Don’t wait any longer. Indulge with generous helpings alongside fresh hot phulkas or roti. Tastes yummy the next day, and the next, and the next !! (if it lasts that long in ur freezer….)
Posted on: Fri, 16 Jan 2015 08:02:54 +0000
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