Preparation Time: 45 min. Cooking Time: 45 min. Serves 4-6
For Muthiya: Green Masala:
1 cup Gram Flour (Besan) ½ cup Fresh Grated Coconut
¼ cup Ondhvo Flour 3 tbsp Fresh Coriander Leaves Chopped
2 cups Fenugreek Leaves Finely Chopped 2-inch Ginger Very Finely Chopped
¼ cups Coriander Leaves Finely Chopped 5 Big Cloves Garlic Very Finely Chopped
1 tbsp Green Chilli Paste 1 tbsp Green Chilli Paste
1½ tbsp of Ginger Garlic Paste 1 tbsp Lemon Juice
1½ tbsp Lemon Juice 2 tbsp White Sesame Seeds
¾ tsp Bicarbonate of Soda ¼ tsp Salt
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:
1 cup Surti Papdi (Broad Bean Seeds) split in half
1 cup Valor Papdi (Field Beans) split in half
100 grams Frozen Tuvar Lilva (Pigeon Peas)
100 grams Frozen Papdi Lilva (Field Beans)
100 grams Frozen Surti Lilva (Hyacinth Beans)
100 grams Frozen Valor Lilva (Helda Beans)
4 Chuchu Brinjal Small Size slit into four halves
6 Baby Potatoes slit into four halves
1 Purple Yam or Sweet Potato diced into 2cm cubes
1 Plantain Chopped
1 cup Fresh Tomato Puree
1 tsp Mustard Seeds and Cumin Seeds
1 tsp Ajwain Seeds (Carom Seeds)
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
2½ tbsp Coriander-Cumin Powder (Dhana Jiru)
1 tbsp Dal Masala Powder
2 tbsp Jaggery (Gōr)
1 tbsp Ginger Paste
Salt to taste
6 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:
In a blender, blend the green masala to a grainy consistency and set aside. (see picture below)
Add the ajwain seed to the oil in a big pan over medium flame; once hot, add the mustard, cumin seeds, asafoetida, and sauté for 30 seconds.
Add all the vegetables, turmeric powder, ginger paste, and salt except the brinjal, sweet potato, and plantain.
Mix well and cook 6-8 minutes, stirring occasionally. Then add the brinjal and sweet potato and cook for 6-8 minutes more.
Add the plantain, green masala, tomato puree, chilli powder, coriander-cumin powder, jaggery, and 1½ cups of water, mix well, and taste if necessary to adjust.
Cook on low heat for 8-10 minutes, covering with the lid and stirring occasionally; check that the vegetables are cooked at 85%, then add the muthiyas on top, and if you need to put water, add about ½ cup.
Simmer the undhiyu for 10-15 minutes, covering with the lid, stirring occasionally. If you think insufficient gravy exists, add about a cup of water, as the muthiya will absorb the water.
Serve hot with rotli or plain puri and dal bhat!
Comments