Preparation Time: 30 min. Cooking Time: 45 min. Serves 4
For Muthiya:
1 cup Gram Flour (Besan) ¼ cup Ondhvo Flour 2 cups Fenugreek Leaves with Stalks Finely Chopped ¼ cups Coriander Leaves with Stalks Finely Chopped 1 tbsp Green Chilli Paste 1½ tbsp of Ginger Garlic Paste 1½ tbsp Lemon Juice ¾ tsp Bicarbonate of Soda 1 tsp Black Pepper (Coarsely Ground) ¾ tsp Turmeric Powder 1 tsp Dal Masala Powder 1½ tbsp Sugar Salt to taste 1 tbsp Oil + for Deep Frying
Ingredients:
½ cup Surti Papdi (Surati Beans) split in half ½ cup Valor Papdi (Valor Beans) split in half ½ cup Tuvar Lilva (Pigeons Peas) ½ cup Tindora (Ivy Gourd) cut into four halves 1 Turiya (Ridged Gourd) cut into 2-inch strips ½ cup Frozen Peas 3 Chuchu Brinjal Small Size cut into four halves 1 Potatoe Medium Size cut into 1½cm small cubes 1 Carrot cut into 1cm small cubes 1 Banana cut into four halves with skin on 1 cup Fresh Tomato Puree 1 can of Chopped Tomatoes into Puree 1 tsp Mustard Seeds and Cumin Seeds ¼ tsp Asafoetida (Hing) 1 tsp Turmeric Powder 2 tsp Red Chilli Powder 2½ tbsp Coriander-Cumin Powder (Dhana Jiru) 1 tbsp Jaggery (Gōr) 1½ tbsp Ginger Paste Salt to taste 4 tbsp Oil
For Muthiya:
In a big bowl mix the gram flour, ondhovo flour, fenugreek and coriander leaves, chilli paste, ginger garlic paste, lemon juice, bicarbonate soda, black pepper, turmeric powder dal masala powder, sugar, salt and 1 tbsp oil.
Mix all ingredients by adding water as needed and make a soft dough; the dough will be sticky, don’t worry. If it is too sticky, then add few teaspoons of gram flour and mix well.
Grease your hands with oil and the plate as well carefully making oval-shaped muthiyas about 2cm.
Heat the oil over a low-medium flame and deep fry the muthiyas until they turn lightly golden brown and drain over kitchen paper, keep them aside.
Method:
In a big pan over medium flame, heat the oil, once hot add the mustard seeds, cumin seeds and asafoetida.
Sauté for 30 seconds, now add the surti papdi, valor papdi, tuvar lilva, tindora, turiya, potatoes, carrots, turmeric powder, jaggery, ginger paste and salt.
Mix well and cook halfway stirring occasionally, then add both tomato purees, chilli powder, coriander-cumin powder, peas, brinjal and 1½ cup water, mix well and taste if you need to adjust.
Deep the bananas in the gravy, cook on a low heat for 5 minutes covering with the lid stirring occasionally.
Add the muthiya’s on top and if you need to put water, add about ½ cup.
Seamer the undhiyu for 10-15 minutes covering with the lid stirring occasionally and if you think that there is not enough gravy, then add about ½ a cup of water as the muthiya will absorb the water.
Enjoy with hot rotli or plain puri and dal bhat!
