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:
Mix all the muthiya ingredients with water in a big bowl to make a soft dough.
Grease your hands and the plate with oil. Make oval-shaped muthiyas about 2cm in diameter and place them on the plate.
Heat the oil over a low-medium flame and deep fry the muthiyas until golden brown. Drain over kitchen paper and set them aside.
Method:
Heat the oil in a big pan over medium flame. Once hot, add the mustard seeds, cumin seeds, and asafoetida.
Sauté for 30 seconds; add all the vegetables except the peas, turmeric powder, jaggery, ginger paste, and salt.
Mix well and cook halfway, stirring occasionally. Then add the tomato purees, chilli powder, coriander-cumin powder, and 1½ cups of water, mix well, and taste if necessary to adjust.
When the vegetables are 85% cooked, add the bananas to the gravy and cook on low heat for 5 minutes, covering with the lid and stirring occasionally.
Add the peas and muthiyas on top, if you need to put water, add about ½ cup more.
Simmer the undhiyu for 10-15 minutes, covering with the lid, stirring occasionally. If you think there is insufficient gravy, add about ½ a cup of water as the muthiya will absorb the water.
Serve hot with rotli or plain puri and dal bhat!
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