Monday, January 4, 2010

Bhindi Masala with Peanuts and CoconutStuffed Okra

The key to making tasty okra is to choose the tender variety, with a thinner skin and as less seeds as possible. This will give them a better texture and taste, so take your time in picking and choosing your okra(bhindi). Also, never wash the okra, rather, wipe them clean with a wet towel. This will help avoid the stickiness a lot!

Ingredients
1 packet of freshly-cut okra
1/4th cup peanut powder
1/2 cup onions - finely chopped
1/2 cup grounded bread crumbs
1/4th cup shredded coconut2 tsp fenugreek seeds
2 tsp cumin seeds5-6 cloves of garlic - minced
8-10 tbsp olive oil (or low-fat cooking oil)
1 tbsp turmeric powder
2 tsp sugarsalt and lemon juice - according to taste2 tbsp red chilli powder2 tbsp cumin-coriander powder(dhana-jeera)freshly chopped cilantro - for garnish


Method

  1. Heat the oil in a wok and add the fresh okra to it.
  2. Stir fry the bhindi on medium flame, stirring often to make sure it does not get burnt.
  3. Add the ground bread crumbs to coat the okra.
  4. Do this till the okra becomes cripy and the stickiness starts disappearing.
  5. Now remove the okra and keep aside.
  6. In the same wok, add 1 tbsp oil, the cumin and fenugreek seeds, minced garlic and the onions.
  7. Saute them till the onions look glazed. Now add the peanut powder and roast for a couple of minutes, Then add the okra to this, add salt and sugar, and cook partially covered on medium flame, stirring occasionally.
  8. After it has cooked, add the remaining spices and the lemon juice.
  9. Mix well, then add half of the shredded coconut.
  10. Cook for some more time and transfer to a serving bowl.
  11. Garnish with the chopped cilantro and the remaining shredded coconut and serve the hot Bhindi Masala with hot chapatis or parathas!

Bharela Bhinda nu Shaak-1(Stuffed Okra)

Ingredients
1 lb okra, trimmed, cut 2" pieces, slit in betweenStuffing
1/2 cup daria/dalya/puffed chana daal
1 tsp coriander-cumin seed powder
1/2 tsp chili powder1 tsp ginger-garlic paste
1/2 tsp garam masala1/4 tsp asafoetida
1/2 tsp turmeric powdersalt to tasteTempering1 tbsp oil + 1tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powderGarnish
1 tbsp lemon juice (optional)
1 tbsp chopped cilantro/coriander leaves
Method:
Powder 1/2 cup daria/dalya/puffed chana daal without adding any water.
Mix all the dry ingredients for stuffing.
Stuff the above masala in the okra.
There should be leftover masala to be added later.
Heat 1 tbsp oil in a wok/kadai - preferably nonstick.
Add the ingredients for tempering.
As the seeds sizzle, carefully place the stuffed okra in a single layer - as much as possible. (Double layer won't hurt!). Sprinkle the leftover masala all over.5. Saute for 2-3 minutes. The masala will soak up the oil.6. Switch the gas to low. Cover the wok/kadai with a lid. Keep 1/4 cup water on the lid. Let it cook on the low flame for about 20 minutes. Open the lid, add the water on top in the wok. Stir. and cover again. Let it cook for another 10 minutes. Adjust for salt.7. Add remaining 1 tbsp oil. Saute for 5 minutes.8. Switch off the gas. Stir in lemon juice - if using.9. Garnish with chopped cilantro.

Bhinda nu Shaak (Gujarati Okra Stir Fry)

Ingredients

1 lb Okra/Bhendi/Bhinda/Bhindi, cut into matchsticks
1 medium potato, peeled, cut into matchsticks
Salt to taste
1 tsp coriander-cumin powder, preferably freshly ground
1/2 tsp mild chili powder like Kashmiri chili powder or paprika
A generous pinch of chaat masala

Tempering

1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder

Method

1. Cut okra & potatoes in matchsticks
2. Heat oil in a kadai/wok .
3. Add all the ingredients for tempering.
4. As the mustard seeds start spluttering, add okra and potatoes. Add coriander-cumin seeds powder & paprika/chili powder. Give a quick stir.
5. Stir fry from time to time. Cover with a lid. Let it cook on low flame for 15-20 minutes or till okra is tender.
6. Add salt and chaat masala.
7. Serve with chapati or Gujarati Dal & rice

DAAL BATI

Ingredients
For Baati
2 cups wheat flour1 tbsp. rawa (semolina)2 tbsp. gheesalt to taste
For Daal
1/2 cup green moong dal1 tbsp. yellow channa dal1 tbsp. ghee or oil1/2 tsp. garam masala1 tsp. red chilli powder1/4 tsp.haldi (turmeric) powder1/2 tsp. dhania (coriander seeds) powdersalt to taste1/2 lemon1 tbsp. coriander chopped1/2" ginger grated1/2 tsp. each cumin and mustard seeds2 cups water
Method
For Baati
Mix the flour, rawa, salt and ghee.
Knead very stiff dough with warm water.
Shape in ball the size of a ping pong ball.
Heat a gas tandoor or oven and roast on low heat till the outer cover is brown and crusty.
Break open pour some fresh ghee on the halves.
Serve hot with channa moong dal and pickles.
For Daal
Wash both dal together add 1 cup water and a pinch of turmeric.
Pressure cook dal. (Approx.4 whistles will cook the dal).
Cool the cooker. Remove dal.
Mix all the spice powders in 1/2 cup water to make thin paste.
Put ghee in a pan and heat.
Add the cumin & coriander seeds. Once they splutter add ginger.
Add the paste of spice powders. Fry for a minute, add the dal.
Add remaining water and stir well. Bring to a boil.
Add lemon juice. Check and add salt if required.
Garnish with chopped coriander.
Serve hot with hot steamed rice.

Bharela Ringan Tuvar Sabzi (Eggplant and Tuvar Sabzi)



Cooking Time:Serves 4-6
IngredientsIndian Eggplant 7-8 (as shown above)1 pack frozen toovar*(pigeon peas)(don't get the one in the transparent bagsfrom the indian store)1/2-3/4 cup of peanuts(grinded)2 table spoon besan (gram flour)4-5 tablespoon dhana jeeru3-4 teaspoon red chili powder2 teaspoon turmeric powder2 teaspoon garlic masala1 teaspoon garam masala1 teaspoon jeerapinch of asafoetida1 teaspoon lemon juiceNow to start cooking your delicious bharela eggplantMake the masalamix gram flour, 2 tablespoon dhana/jeeru, 1 teaspoon turmeric powder, 2 teaspoon chili powder, 1 teaspoon oil, salt to taste(about 1 teaspoon), 1/2 teaspoon lemon juiceNow mix this well. Keep asideTake the eggplant remove the top green part and then slice it 4 ways but not completely so it opens but doesn't fall apart. Now slowly stuff the masala that you made in the gap. Get all the eggplant ready repeating the same steps.Now take a pressure cooker add 2 teaspoon oil, let the oil heat and then add jeera once the jeera is heated and light brown add the asafoetida,turmeric powder, chili powder and immediately add the toovar. Then add garlic, dhana jeera, garam masala, and a little more than 1/2 cup of water and put the eggplant in the cooker.Put the remaining masala (left from the eggplant stuffing) in it as well. Add salt to taste.Let it cook for two whistles or until the eggplant is tender and cooked.Let the pressure cooker cool.After opening you can cook it for a couple of minutes. garnish with coriander!Serve with rice or roti/parathas. It is delicious.It will look similar to this but will have the toovar (pigeon peas too) and not as read. Next time I make it, I'll definitely put an image of my version.

Papad Kee Sabzi (Papadams In a Gravy, Rajasthaani Style)

2-3 medium sized urad daal papads cut into 1 inch squares 1 1/2 tbsp. nonfat yogurt2 pinches of asafoetida1 tsp. turmeric powder1/2 tsp. cumin seeds1/2 tsp. mustard seeds1 tsp. chili powder1 1/2 tbsp. ghee1 tbsp. fresh cilantro leaves, chopped finelysalt to taste1 cup water
Break the papads into 1" squares.
Heat ghee in a saucepan, add the cumin and mustard seeds. Cook until they begin splattering.
Add asafoetida and a few drops of water and cook for a few seconds.
Now throw in the chili powder and quickly thereafter the yogurt. This prevents the chili powder from burning and gives the gravy a nice red color.
Cook until the yogurt turns a nice brown color.
Add the turmeric, water and salt and bring to a boil. The gravy should be thin. Add papads and cilantro leaves.
Boil for 3-4 minutes or until the papads are cooked. They are like pasta. Add more water if needed. Serve hot with rotis or rice.
Alternately, you can also throw in roasted papad after cooking the gravy to the desired consistency and then simply throw in the papads just before serving. They get soggy rather quickly. The traditional way is to cook them in the boiling gravy.

Stuffed Onion Potato and Brinjal

2 small red onions4 small brinjals4 small potatoes
1.5 tbsp chickpea flour2 tbsp coriander powder1 tbsp cumin powder1 tsp red chili powder1 tsp garam masala2 tsp salt1 tsp sugarjuice of one lemon2 tbsp minced coriander leaves2 tbsp oil
1 tbsp oil1 tsp mustard seeds2 tsp cumin seeds


Peel/wash and make slits on the vegetables as described above
Mix all these ingredients until they form a coarse lumpy texture. Stuff generously on both slits of the vegetables.
Place the vegetables in a steamer basket and steam for about 20-30 mins or until a knife goes through gently into the potatoes.
Heat oil in a large (wide) non stick pan, add the seeds and allow sputtering. Carefully drop the steamed vegetables.
Toss them around in the oil being careful.
Avoid using a ladle and just shake the pan gently to move the vegetables around for 2-3 minutes.

Sukhe Simla Mirchi Ke Sabzi (Dry Spiced Bell Peppers)

2 large Simla mirchees (green bell peppers), washed and medium diced with seeds left in1 tsp. laal mirchi (red chili powder)1/2 tsp. pisaa dhaniya (coriander powder)1/2 tsp. haldi (turmeric powder)1 tsp. sugar1/8 tsp. heeng (asafoetida)1/2 tsp. rai (mustard seeds)1 scant tsp. zeera (cumin seeds)1 tbsp. canolasalt to taste1 tbsp. besan (chick pea flour)1/2 tsp. amchur (dry mango powder)

Heat the canola in a Kadai or a frying pan. Add the cumin and mustard seeds and cook until they splatter. Add the heeng and cook for another few seconds.
Add the peppers and stir fry for 4-5 minutes. Add all ingredients, except besan and the amchur and saute for another couple of minutes.
Now add the besan and the amchur and saute stirring continuously for 3-4 minutes. Taste for salt and let the dish cool completely.
If traveling with this dish, make sure you completely cool this dish before you store it. It is great with all Indian flat breads. Especially theplas or pooris.

Kela Methi Nu Shaak

Ingredients:
6 bananas, peeled and chopped2 bunches of Fenugreek leaves (methi) –(chopped)1tsp Mustard seeds 2 tsp Green chilli-ginger paste ½ tsp Turmeric powder ½ tsp Garam masala 1 tsp Sugar 2 tbsp Oil A Pinch of Asafetida Salt to tasteJuice of half a lemonA pinch soda-bi-carb (optional)

Method:

Heat the oil. Add mustard seeds, wait till they crackle and then add asafoetida and fenugreek.
Sprinkle soda-bi-carb and salt. Stir the mixture and simmer till the fenugreek leaves soften.
Add the green chilli-ginger paste, turmeric, gram masala and sugar and stir well.
Mix in the banana pieces, sprinkle the lemon juice and stir once again.
It is preferable to serve this dish while hot.

Veggie Hot Pot

Veggie Hot Pot

Ingredients
1cup boiled macaroni or noodles1 1large onion grated2 tomatoes grated2 potatoes boiled and sliced thin or grated1 capsicum deseeded and cut into thin rounds1 spring onion finely chopped1/2 tsp. ginger grated1 tsp. garlic grated1 tsp. red chilli crush or powder1 tsp. sugar1 tbsp. corn floursalt to taste1 tbsp. grated cheese1 tbsp. coriander chopped2 tbsp. butter
Method
Heat butter. Add ginger, garlic, and onion. Stir fry for a minute.
Add vegetables except tomato and potatoes. Fry two more minutes.
Mix corn flour in 1 cup water to a smooth paste.
Add chilli, salt and sugar and tomato.
Mix well and pour into the vegetables, stirring as you pour.
Stir and bring to a boil. Simmer for 2-3 minutes till the milkiness of corn flour goes.
Boil till thick but of pouring consistency.
Mix the cheese in the potato (if grated).
Grease a casserole or ovenproof dish, and place the macaroni or noodles at bottom.
Pour the veg sauce on top.
Cover with slices of potato or sprinkle if grated.
Sprinkle the coriander all over.
Bake in a hot oven (300C) for 15 minutes or till potato cheese become golden brown.
To be eaten hot with warm buns or garlic dinner rolls.
Making time: 45 minutesMakes for: 2




Vengan Batata nu Shaak

Ingredients:

· 1 medium eggplants sliced
· 2 medium potatoes peeled and sliced
· 2 medium tomatoes sliced
· 1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
· 1 teaspoon(s) hot spice mix (garam masala) powder (optional)
· 4 tablespoons oil
· 2 cups water
· sugar and salt to tastefinely chopped coriander leaves to garnish

Heat oil in a pan. Add the tomatoes, spices and little sugar. Fry on medium heat for 3 minute(s) till the tomatoes are soft.
Add potatoes and eggplants. Fry again for about 5 minutes.
Add the water and cook covered on medium / low heat for 4 minutes or till the vegetables are cooked.Garnish with finely chopped coriander leaves before serving.

Ringan na Sambhariya


Stuffed brinjals prepared the traditional way
Ingredients:
3/4 kg small rounded brinjals4 tbsp coriander seeds4 tbsp khus khus1/2 pod garlic1 cup coriander leaves4 tbsp dry coconut (grated)2 tbsp tamarind3/4 tsp turmeric powder2 tsp chilli powder1/2 tsp garam masala4 tbsp oilSalt to taste
Preparation:
The brinjals: Cut the brinjals lenghthwise, three fourths to the top, keeping the stalks intact.
Soak in salted water for 1/2 an hour.
Drain off the water and set the brinjals aside.The masala: Roast together coriander seeds, Khus Khus and dry coconut.
Remove from flame and add to it garlic, coriander leaves, turmeric powder, chilli powder and garam masala.Grind to a fine paste.
The tamarind: Soak in 1/2 cup hot water.
Blend and then sieve, retaining the juice and discarding the pulp.
Method :
Stuff the brinjals with the ground masala and set aside. Sauté the whole brinjals in oil, on a low flame, turning them frequently till cooked on all sides.
This will take approximately 45 minutes. Add the tamarind water stir for 2 minutes and adjust seasoning to taste.

Khandvi

Ingredients:
1/2 cup gram flour (besan) 1 cup thin buttermilk salt to taste 2-3 pinches turmeric powder 1 tbsp. oil
For seasoning:
2 tsp. oil 1 tsp. sesame seeds 1/2 tsp. mustard seeds 1 tbsp. coconut scraped 1 tbsp. coriander finely chopped 2 pinches asafoetida 2 green chillies finely chopped 1 stalk curry leaves
Method :
1. Mix water, flour, salt and turmeric to form a batter.
2. Heat oil in a heavy pan, add batter.
3. Stir vigorously and evenly to avoid lump formation.
4. Cook till the mixture does not taste raw, stirring continuously.
5. When done (about 7-8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
9. Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls. Heat oil in a small pan.
10. Add cumin, asafoetida, curry leaves and chillies.

11. At last at sesame seeds and immediately pour over rolls. Serve as is or with garlic chutney.

PATRA

Ingredients
24 large patra leaves½ lb (225gm) gram flour½ lb (225gm) medium wheat flour3 tsp fresh ginger (crushed)4 tsp chilli powder2 tsp ajmo (carom seed)7oz (200gm) plain yoghurt3 tbsp peanuts (coarsely ground) optional3 tsp garlic (crushed)1 tsp turmeric powder1 tsp cumin and coriander powder8 tbsp oil8 tsp fennel seedsJuice of 2 lemons1 tsp baking powder4 tsp sugar2 tbsp saltpt (140ml) waterStir-fried patra:2 tsp mustard seeds4 tsp sesame seeds1 large onion (finely chopped)2 tbsp dessicated coconut (for garnish)5 sprigs coriander (for garnish)Juice of 1 lemon8 tbsp oil3 tsp sugar
Method
1. Blend the gram flour and wheat flour with all the ingredients except the patra leaves by adding water to form a thick paste.
2. Wash the patra leaves under running water.
3. Dry them with a cloth. Remove all the purple or white veins with a sharp knife, making sure not to damage the leaves too much.
4. Take three patra leaves and place them on the work surface with shiny sides down and pointed end towards you.
5. Spread the paste liberally on one of the leaves, then place a second leaf on top of the pasted leaf and apply more paste as before.
6. Repeat with the third leaf.
7. Fold the two edges lengthwise towards the middle, to form a rectangular shaped strip. Apply more paste to the folded sides.
8. Take the top end of the rectangular strip and form a tight roll, sealing the pointed end with some paste.
9. Continue to do the same with the rest of the patra leaves.
10. Steam the patra rolls in a steamer for 2 hrs or in a pressure cooker for ½ hour.
11. Remove from the cooker and let the rolls cool down completely to firm up. Cut them into ½ inch (12mm) thick slices.Deep-fried Patra:Heat the oil for deep-frying to a high heat. Fry the patra slices until golden brown on both sides. Remove and place on a paper towel. The crunchy patras can be served with any tangy chutney or your choice.Stir-fried patra:Heat the oil in a large pan and add mustard seeds. When popped add sesame seeds and the chopped onions. Stir well. Chop the sliced patra into four pieces each and add them to the onion mixture. Stir well and let it cook for a further 5 mins. Remove from heat, add the sugar and lemon juice and stir gently to avoid breaking up the cubes. Garnish with desiccated coconut and coriander before serving with tamarind sauce.Tip:Patra leaves are bought in bundles of small or large sized leaves. All the leaves must be used up once the wrapping is removed. Patra can be frozen at the uncooked stage (ie: before steaming). Place them in the freezer on a tray. Once frozen they can be stored in an appropriate container for future use. Steam patra straight from frozen.Serves 8 - can be served steamed, deep-fried or stir-friedPreparation time 45 mins, cooking time 160 mins (inc steaming time)

Patra Bhajia

Ingredients
15-20 large patra leaves (colocasia leaves)1/2 cup tamarind extract (juice)1 cup gramflour (besan)3 tsp. chilli powder1/2 tsp. turmeric powder3-4 pinches asafoetida1 tsp. crushed cumin seeds3 tsp. powdered sugar1 tbsp. oilsalt to taste
For seasoning:1 tbsp. oil1/2 tsp. each cumin & mustard seeds1 tsp. sesame seeds1 tsbp. coriander leaves finely chopped1 tbsp. coconut grated fine
Method
Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.

Handvoh

Ingredients
Dry grind together to fine semolina texture:1 cup rice¼ cup yellow Tuver dal
Others:1 medium bottle gourd3 tbsp. coriander chopped3-4 green chillies finely chopped3 cups buttermilk3/4 tsp. soda bicarb1 tsp. each urad and channa dal1/2 tsp. each cumin and mustard seedssalt to taste4-5 tbsp. oil
Method
Take butter milk in a large vessel.
Add salt, soda and flour, mix well.
Keep aside for 6-7 hours.
Grate bottlegourd and squeeze out excess water.
Add gourd, coriander and greenchilli.
Heat oil in a pan, add urad & channa dals, and seeds.
Allow to splutter, pour half in the batter, mix thoroughly.
Put in a greased oven proof deep container.
Pour remaining seasoning on top.
Place in a preheated oven at 280C for 10 minutes.
Reduce to 200C or 180C for 40 minutes or till done.
Check by inserting a skewer which should come out clean.
Slice into wedges and serve hot with chutney or lemon tea.
Note: Handvoh is traditionally cooked in a wide earthen pot, over a slow coal fire, and some coals place above the mouth of the pot in an earthen lid. This slow cooking supplemented by the porous texture of earthenware, gives and excellent lightness to the dish. However, the oven is a modern day substitute, which will give good but not the same results.

Sev Ganthia Saag

Ingredients :
1 cup sev or ganthia1/2 tsp. cumin seeds1/2 tsp. red chilli powder1/4 tsp. garam masala1/2 tsp. sugar2-3 pinches asafoetida1/4 tsp. amchoor (dried mango powder)1/4 tsp. dhania (coriander seed) powder1/2 tbsp. coriander leaves finely chopped1 tbsp. oilsalt to taste
Preparation:
Mix all dry masala in 1 cup water.
Heat oil in a pan, add seeds and asafoetida, allow to splutter.
Add masala solution, allow to simmer for 3-4 minutes.
Add sugar and stir to dissolve.
Add ganthia or sev, stir, garnish with chopped coriander.
Serve hot with phulka or thepla, or roti.

Dudhi Chana (Bottlegourd-bengal gram curry)

Ingredients :
1 medium bottlegourd/dudhi/ghia/lauki, peeled and cubed1/4 cup chana daal (Split Garbanzo Beans), rinsed and soaked in warm water for 2 hourssalt to taste1 tsp coriander-cumin seed powder1/2 tsp chili powder1/2 tsp garam masala1 tsp Ginger Galrlic paste
1 tsp greenchilli paste
1 tsp Jaggery (Gud) ½ tsp Tamarind Paste
½ Cup WaterSalt to taste

Tempering :
2 tsp oil1/2 tsp mustard seeds1/4 tsp asafoetida1/2 tsp turmeric powder1/4 tsp fenugreek seed

Method:

Pressure cook dudhi pieces and drained chana daal adding 1/4 cup water for about 3 whistles. Set aside.
Heat oil. Add mustard seeds, asafoetida, turmeric powder and fenugreek seeds.
As the seeds start to pop, add ground paste. Saute for 2 minutes.Add cooked vegetables and daal mixture. Add 1 cup water. Bring to boil.
Add salt, chili powder, coriander-cumin seed powder, garam masala.Simmer till the gravy reaches the desired consistency.Note -1. You can cook dudhi and chana in the simmering curry instead of pressure cooking. It will take more time.2. Do not overcook. Chana daal and dudhi pieces should retain their shapes.

Chauli-Ringan Shaak

Ingredients:

1-2 bunches of fresh Long Beans (chauli,chawli), or known as Dow Gok In Asian Stores-chopped
1 medium Eggplant- chopped
1 tsp- Ajwain Seeds, 1/4 tsp- Asafoetida
2 cloves of Garlic- chopped
1 tbsp- Corn Oil or any oil you prefer
Turmeric, Chili powder, Salt, Sugar - to taste
1-2 tbsp of Water

Method:

In a deep pan, heat the oil, add the asafoetida and turmeric. When it sizzles, add the chopped garlic and ajwain seeds.
Now add the chopped long beans, along with some water and cook on medium heat for 5 minutes.
After 5 minutes or so, add the eggplant. Cook until Soft. Halfway through, add the seasonings.
Don't add too much water if it looks moist....you'll end up with mushy beans.Cook for few minutes more until no liquid is left.
Serve hot with Phulkas, Kadhi and Aamraas....this combination never gets old!

Panchkutyu shaak

Panchkutyu shaak

Ingredients :
½ cup French beans, string and cut into 25 mm. (1") pieces
½ cup turia (ridge gourd), peeled and sliced
½ cup kand (purple yam) peeled and cubed
½ cup green peas, boiled 6 to 8 baby potatoes, peeled and cubed
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger-green chilli paste
a pinch turmeric powder (haldi)
2 teaspoons coriander-cumin seed (dhania-jeera) powder
½ cup coconut, grated,
½ cup chopped coriander
1 teaspoon sugar
2 tablespoons oil
salt to taste

For the methi muthia:
¼ cup fenugreek (methi) leaves
¼ cup Bengal gram flour (besan)
½ tablespoons whole wheat flour (gehun ka atta)
½ teaspoon ginger-green chilli paste a pinch turmeric powder (haldi) a pinch asafoetida (hing) salt to taste 1 tablespoon oil oil for deep frying

How to proceed :
1. Heat the oil and add the mustard seeds. 2. When they crackle, add the asafoetida. 3. Add all the vegetables, except the peas, salt, turmeric powder, ginger-green chill paste, coriander-cumin seed powder and 2 cups of water and bring to a boil. 4. Simmer till the vegetables are almost cooked and the water has almost dried out. 5. Add the peas, muthia, sugar, coconut and coriander to the boiling vegetable and cook for 5 to 7 minutes till the muthias are soft.

PANCHKUTIYU SHAAK

Five types of vegetables cooked in a coriander and coconut masala.
Ingredients
1 recipe methi muthias
1 ridge gourd (turiya), peeled and diced
2 potatoes, peeled and diced
1/2 white pumkin(lauki), peeled and chopped
3 brinjals, diced
1 cup green peas
1 teaspoon mustard seeds
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste

To be mixed into a masala

1/2 cup chopped coriander
1/2 cup grated coconut
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
2 teaspoons sugar
juice of 1/2 lemon
salt to taste


Method
1. Heat the oil in a handi, add the mustard seeds and asafoetida and fry until the mustard seeds crackle.
2. Add all the vegetables and stir for a few minutes.
3. Cover and cook on a slow flame for 10 minutes.
4. When the vegetables are almost cooked, add the methi muthias and the masala mixture and mix well.Cover and cook for another 5 to 7 minutes till the vegetables are done

Kadhi Pakoda

For the kadhi:
500 ml one day old curd 90 g gram flour 1 tsp (5 g) chilli powder 1/2 tsp (2 g) turmeric powder salt to taste 1/4 cup (50 g) desi ghee (clarified butter) 1/4 tsp (1 g) fenugreek seeds 200 g potatoes, cut into thin roundels 150 g onions, cut into thin roundels
For the pakoda: 100 g gram flour 300 g spinach, shredded a pinch of soda bicarb salt to taste 2 g coarse coriander powder 1/2 tsp (2 g) ajwain 4 cm ginger, julienned 4 green chillies, chopped
Refine oil for deep frying
OR
For Pakoda
2-3 table spoon of gram flour
Pinch of hing
Pinch is baking soda
Coriander leaves finely chopped
1-2 small green chilli finely chopped
Salt to taste
Oil for frying pakodi's
OR

For the methi pakodas

½ cup fenugreek (methi) leaves
¼ cup curds, beaten
¾ cup Bengal gram flour (besan)
a pinch soda bi-carb
salt to tasteOil for frying pakodi's

For the tempering: 75 g desi ghee (clarified butter) 1 tsp (5 g) cumin seeds 1/2 tsp (2 g) coriander seeds 1/2 tsp (2 g) mustard seeds a generous pinch of asafoetida 5 whole dried red chillies 1/2 tsp (2 g) chilli powder
WHISK the curd in a bowl. Add gram flour, chilli powder, turmeric powder and salt and whisk to mix well. Then add 1.2 litre water and whisk again. (To get a kadhi of better consistency, instead of curd use 1.7 litres buttermilk.)

To prepare the pakoda:

Mix all the ingredients together, add about three tbs water and mix well.
Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings. Deep fry over medium heat until golden.
Remove to an absorbent paper to drain the excess fat.
Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop.
Add curd (or buttermilk) and bring to a boil, stirring continuously.
Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
Add the pakorhas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency. Remove and adjust the seasoning

To prepare the tempering:

Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds. Stir over medium heat until they begin to pop.
Then add asafoetida and stir until it puffs up. Add whole red chillies and stir until they change colour (bright red).
Add chilli
powder and stir well. Remove from heat and pour over the kadhi.


Method For Pakodi
Mix all ingredients and make a dough.
Make small lemon sized pakodi and deep fry it in pan in edible oil and keep them aside.

Lachko dal

A simple yet tasty preparation of cumin tempered dal.

Ingredients:

1 cup toovar dal (arhar)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder (haldi)
1 tablespoon ghee
salt to taste

Method:

1. Pressure cook the dal in 1 1/2 cups of water.
2. Heat the ghee, add the cumin seeds and fry till they crackle. Add the dal, turmeric powder and salt and cook till the dal comes to a boil.
Serve hot with rice and ghee.

Tips
You can also add one green chilli st step 2.
If you want to serve Osaman or Bhatia kadhi with lachko Dal, pressure cook the dal in 4 cups of water.
And use the strained liquid to make them.

Bhinda ni kadhi ( A Curd curry with okra.)

For The Kadhi :

· 1/2 cup unsweetened yoghurt
· 1 tbsp Besan [gram flour]
· 1/4 tsp the grated ginger
· 1/4 tsp Green chilli chopped
· cup water
· 2 tbsp sugar
· tsp salt
· curry leaves

For The Tempering

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds.
¼ tsp Asafoetida
4-5 cloves
1 inch piece of cinnamon
§ red chilli broken into pieces
¼ tsp turmeric powder
10-12 curry leaves (Kadhi Patta)
§ tsp ghee [clarified butter]
finely chopped coriander leaves to garnish

Other ingredients

§ 1/2 cups okra (Bhindi), cut into 25 mm. pieces
§ tablespoon oil

Method:

1. Heat 1 tablespoon of oil in a pan, add the okra and cook till tender. Keep aside.
2. In a bowl, mix the curds with the gram flour so that no lumps remain.
3. Heat the oil in a pan, add the cloves, cinnamon and cumin seeds. When the seeds crackle, add the green chillies, grated ginger, curry leaves and asafoetida.
4. Add the curds and gram flour mixture and about 1 1/2 cups of water and stir continuously till it comes to a boil.
5. Add the cooked okra and simmer for 15 to 20 minutes.
6. Season with sugar and salt and add the cooked okra and simmer for 15 to 20 minutes.
7. Serve hot with khichdi.
8. Make sure the okra is dry when you cut it because the presence of any water will make it sticky when it is being cooked.

Gujarati Kadhi - (Gram Flour Gravy) ; Recipies by MY mother Shakutntala Lakhia

This is a truly authentic Kadhi [Yoghurt Curry]
A 'Kadhi' is basically a bland Indian curry or gravy primarily consisting of a yoghurt and water base thickened with gram flour. Various herbs and spices are added to the 'Kadhi' to give it a very distinct flavour.
Anyone who has tasted her Kadhi will tell you that there is something extra special about its rich, creamy consistency and delightful sweet and sour taste. I make this quite often and although I am very pleased with the result, it doesn't compare to the beautiful 'Kadhi' my mom makes.

Ingredients:

For The Kadhi

· 1/2 cup unsweetened yoghurt
· 1 tbsp Besan [gram flour]
· 1/4 tsp the grated ginger
· 1/4 tsp Green chili chopped
· 3 cup water
· 2 tbsp sugar
· 1 tsp salt
· curry leaves

For The Tempering

1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds.
¼ tsp Asafetida
4-5 cloves
1 inch piece of cinnamon
§ 2 red chilli broken into pieces
¼ tsp turmeric powder
10-12 curry leaves (Kadhi Patta)
§ tsp ghee [clarified butter]
finely chopped coriander leaves to garnish

Preparation:

Beat yoghurt and the atta together till smooth.
Add the grated ginger, Cinnamon-powdered, Green chilli chopped, sugar, salt water and mix well.
Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute.
Add the mustard seeds, cumin seeds and the fenugreek seeds. Let them crackle.
Add cloves and cinnamon, asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.

Panchkuti Daal

This is a fairly complicated and wonderfully tasty daal. If you don't have all five of the different lentils, try it with 1 1/2 cups of the massor dal and 3/4 cup of the channa dal instead.

This daal is particularly interesting because it shows how spices can be added in a variety of different ways within the same dish. The way that the spices are treated determines their flavor. So ground spices are cooked into the lentils, and then more spices are added at the end in the form of two different tarkas. The flavor of the raw spices is absorbed into the lentils to add a very gentle, subtle taste. The tarkas add a sharper, more distinctive note to the dish.

For the Daal

1/2 cup masoor dal (pink, split lentils), picked over1/2 cup moong dal, picked over1/2 cup toor dal, picked over3/4 cup channa dal, picked over1/4 cup urad dal, picked over8 cups cold water, or as neededSalt to taste1 medium onion, finely chopped3 cloves garlic, mashed to a paste (about 1/2 tablespoon)2 small hot green chiles, or 1 jalapeno pepper, finely chopped, with seeds1 tablespoon ground garam masala1/2 tablespoon ground cumin1/2 tablespoon ground coriander1 teaspoon turmeric1 teaspoon Indian red chili powder or 1/2 teaspoon cayenne pepper1 1/2 cups chopped fresh or canned tomato1 tablespoon fresh lemon juice1/2 bunch fresh cilantro (about 1 firmly packed cup leaves), finely chopped

For the Tarkas

4 tablespoons ghee or canola oil1 medium onion, finely chopped3 cloves garlic, mashed to a paste (about 1/2 tablespoon)2 small hot green chiles, or 1 jalapeno pepper, finely chopped, with seeds6 fresh curry leaves1-inch stick cinnamon1 teaspoon whole cumin seeds1 teaspoon mustard seeds3 clovesPinch asafoetida

For the daal, wash and drain the lentils. Put them in a 3-quart saucepan with the 8 cups water, 1 tablespoon salt, onion, garlic paste and chopped fresh chiles. Bring the water to a boil, reduce the heat and simmer the lentils, partially covered, until they are tender, about 45 minutes.
Lower the heat to medium, add the garam masala, ground cumin and coriander, turmeric and chili powder and give the mixture a stir. Cover and simmer the daal 5 more minutes.
Add the tomatoes and simmer 15 more minutes. Add more water if the daal gets dry--it should be the consistency of a lentil soup, not thick and bound like a split pea soup.
Stir in the lemon juice, half of the cilantro and 2 more teaspoons salt. Then take the daal off the heat while you make the tarkas.
Pour 3 tablespoons of the ghee or oil into a small saucepan and warm over medium-high heat. Add the curry leaves and cook about 1 minute. Then add the onion and cook until it just begins to brown around the edges, 4 to 5 more minutes. Then add the garlic paste and chopped chiles and cook just to mellow the raw taste of the garlic, 10 to 15 seconds. Scrape this into the daal.
Pour the remaining tablespoon of the oil into the saucepan or a small kadai and warm it over medium-high heat. Add the cinnamon stick and cook it until you can smell it. Then add the whole cumin and mustard seeds, the cloves and the asafoetida and cook, stirring, until the mustard seeds start popping. Dump this mixture immediately into the daal and stir. Let the daal stand a few minutes to infuse it with the perfumed oil, then sprinkle with the remaining cilantro. Serve hot.

Dal Dhokli

Ingredients:

250 grams tuver daal, 200 grams wheat flour, 3 green chilies 3 tbsp green chili paste 50 grams groundnut 25 grams cashewnut, 1 tbsp Turmeric powder 1 tbsp Mustard seeds,3-4 cloves 2 cinnamon, 2 tomatoes 1 tbsp Tamarind 100 grams brown sugar,Salt To Taste,1 tbsp Garam masala, 1 tsp Ajama 4-5 tbsp.Oil, 2 tbsp Red chili powder asafetida 1/2 cup cilantro leaves 3-4 tbsp. Ghee.

Preparation:

Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles.
Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

Gujarati Daal ; Split Red Gram Dal (Gujarati Tuvar Dal) TOOR DAAL

Ingredients :
2 cups toovar dal (arhar)1 cup yam (suran), chopped 2 tablespoons peanuts8 pieces cocum, soaked 1 tomato,chopped 50 grams jaggery (gur)juice of 1/2 lemon 1 piece ginger,diced 4 green chillies,1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder (haldi)

For the tempering :
1/4 teaspoon mustard seeds1/4 teaspoon cumin seeds (jeera) 1/4 teaspoon fenugreek leaves (methi) 10 to 12 curry leaves2 cloves 2 sticks cinnamon 1 bay leaf2 small round red chillies (boriya) 1/2 teaspoon asafoetida (hing)2 tablespoons ghee1 tablespoon oil salt ot taste
For the garnish 4 tablespoons chopped coriander

Method:

Wash and pressure cook the dal in 4 cups of water.
In another vessel, pressure cook the yam, peanuts and kharekh.
When the dal is cooked, cool slightly and blend till it is smooth.
Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
Serve hot garnished with coriander.

future recipie

Palak-Gajar-Daal na Muthiya

Ingredients :
1 cup grated carrots1 cup shredded, fresh spinachsalt to taste1/4 tsp asafetida1/2 tsp turmeric powder1 - 2 tsp green chili-ginger paste1 tbsp plain yogurt (optional)1 tsp sesame seedsSoak overnight :
3/4 cup masoor daal1/4 cup chana daalTempering:
2 tsp oil1 tsp mustard seeds1 tsp sesame seeds/teel/talGarnish:
1 tbsp chopped cilantro/coriander leaves1 tbsp fresh, scraped coconut1 small lemon, squeezedMethod:

Soak daals overnight or for about 7-8 hours. Next morning, grind them with asafetida & turmeric powder, without adding any water.
Take the batter out. Add carrot, salt, spinach, chili-ginger paste, salt and yogurt - if using. Slowly knead together to form a dough.Shape into rolls as shown below.
Steam the rolls in the pressure cooker or idli steamer without putting any pressure/weight.
Take off the cooker. Let them cool down a bit. Cut into bite sized pieces.
Heat oil in a small saucepan. Add the ingredients for tempering. Pour sizzling oil all over the muthias.
Garnish with cilantro, coconut & fresh lemon juice. Serve warm.Note1. Add yogurt while kneading slowly so the dough shouldn't get too sticky.2. If you like, instead of tempering, you can even saute the muthiyas in oil.

Tameta muthia nu shaak

A tangy tomato preparation tempered with mustard seeds and ginger, served with methi dumplings.

Ingredients

1 recipe methi muthias
6 tomatoes, chopped
1/2 teaspoon mustard seeds
1/2 teaspoon ginger, grated
4 to 5 curry leaves
a pinch asafoetida (hing)
1/2 teaspoon turmeric powder (haldi)
2 teaspoons coriander-cumin seed powder (dhana-jeera)
1 teaspoon sugar (optional)
2 tablespoons oil
salt to taste


1. Heat the oil in a pan and add the mustard seeds. When they crackle, add the ginger and curry leaves and stir. Then add the asafoetida.
2. Add the tomatoes, turmeric powder, coriander-cumin seed powder and salt. Mix well and allow to simmer in a covered vessel for 10 to 12 minutes.
3. Add the sugar if required.
4. Add the methi muthia and 2 cups of water and simmer for 10 to 12 minutes. Mix well.
5. Serve hot with chapatis.
Tips
You can deep fry the methi muthias before adding them.

Valor muthia nu shaak

Ingredients For the Methi muthias :
1 bunch fenugreek leaves (methi), chopped (1 cup packed)1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoonslime juicea pinch soda-bi-carb
a pinch asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oilsalt to taste

Other ingredients

400 grams valor papdi1 teaspoon ajwain (bishop’s weed)1 teaspoon mustard seeds1/2 teaspoon asafoetida (hing)2 teaspoons green chilli-ginger paste1 teaspoon turmeric powder1 tablespoon coriander-cumin seed powder1/2 teaspoon chilli powder1 teaspoon sugar1 tablespoons oilsalt to taste

Method For the methi muthias

1. Put the chopped methi leaves in a bowl, add 1 teaspoon of salt and mix well.
2. Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the methi leaves.
3. Combine with the remaining ingredients in a bowl and knead into a soft dough, adding water only if required.
4. Divide this mixture into 30 portions and flatten by placing between the palms. Keep aside.we got 16 small muthias.


How to proceed

1. Wash and string the valor papdi.
2. Heat the oil in a pan, add the ajwain, mustard seeds and asafoetida. When the mustard seeds crackle, add the valor papdi and 3 cups of water.
3. Add the green chilli-ginger paste, turmeric powder, coriander-cumin seed powder, chilli powder, sugar and salt.
4. Cover and simmer till the valor papdi is 3/4 cooked. Gently add the muthias.
5. Cover and simmer for 10 to 15 minutes till the muthias and valor are cooked. (Valor papdi has a thick outer shell and takes longer to cook than regular green beans).

Rasiya Muthiya.....

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice.


Ingredients:
For Muthiya or Dumplings:1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
1 bunch chopped fenugreek leaves or 1 cup- leftover rice or khichdi or grated squash or gourd2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoonslime juicea pinch soda-bi-carb
a pinch asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oil
2 tablespoons chopped coriandersalt to taste




Ingredients for making Rasiya Muthiya:
2-cupbutter milk or 1-cup curd,
1-tbsp mustard seeds,1-tbsp cumin seeds,
3-tbsp green chilli and ginger paste, Curry Leaves1-tbsp red chilli powder,1\2-tbsp turmeric powder,1-tbsp coriander-cumin powder,Salt to taste,Coriander leaves for garnish.
A Pinch of Asafoetida


1. First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.
2. After you make the dough, make small little dumplings out of it and set aside. See Picture.
3. Heat oil in pan and add mustard seeds, cumin seeds, and paste.
4. Then add little water and after that add curd or buttermilk in it.
5. After 2-3 minutes add salt, turmeric powder, chilli powder and coriander+cumin powder.
6. Heat up to making bubbles and add the dumplings one by one.
7. Lower the heat to a medium and let the dumplings cook thoroughly.
8. Once all the dumplings float to the top, they are ready to eat.
9. Heat for 2-minutes and turn off the flame.
10. Take it in a serving bowl and garnish with finely chopped coriander leaves.Serve hot.

Palak Methi na bafela Muthia

Spiced fenugreek leaf dumplings with a touch of sweet-sour to counter the bitter taste of the fenugreek-this is a novel way of eating this bitter vegetable.

Ingredients :

1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
1 bunch chopped fenugreek leaves or 1 cup- leftover rice or khichdi or grated squash or gourd2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoons lime juicea pinch soda-bi-carb
a pinch
asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oil
2 tablespoons chopped coriandersalt to taste
For the garnish

2 to 3 tablespoons grated paneerfinely shopped tomato pieces

For tampering:

1/2 tsp mustard seed1/2 tsp cummin seed8 curry leaves1/4 tsp asafoetida powder 2 tbs oil1 tsp red chilli powder 1/2 ssp turmeric powder

Preparation :
In a bowl, combine the fenugreek and spinach leaves. Sprinkle 1 teaspoon of salt, mix it well and squeeze out all the liquid.
Combine all the ingredients in a bowl and knead into a soft dough, using water.
Apply a little oil on your hands and divide the mixture into bite sized portions and place in a steamer.
Top with a little grated paneer and one piece of tomato.
Steam for 15 to 20 minutes on high flame.
To test the moothia, pierce with a fork-it should come out clean when the Moothias are done.
Take off the flame and cool on a plate.

For Tampering:

Heat the oil in a pan, add the mustard seeds first and let them crackle.
Add the other tempering ingredients.
Add the Moothia pieces and stir fry over a high flame for 5 minutes.

Undhiu (Winter Mix Vegetables)

Ingredients:

1/4 kg Papadi beans
1/4 kg Brinjals
1/4 kg Potatoes
1/4 kg Sweet Potatoes
2 Ripe Bananas


To be ground into a masala:

3 spoons Grated coconut
2 Green chilies – Ginger paste
5-6Garlic cloves
1 cup Coriander leaves
1 teaspoon Turmeric powder
1 tablespoon carom seeds (ajwain)
4 teaspoons Chopped coriander-cumin seed powder (dhania-jeera)
1 teaspoon Red chilli powder
1 tablespoon lemon juice
3 teaspoon Sugar
1 pinch Asafoetida
1/4 teaspoon Soda bi-carb
Salt (As per taste)
10-12 Methi Muthia
6 tablespoons Oil

For Methi Muthias:

100 Gms. Methi leaves finely chopped
1/2 cup gram flour (besan)
1 teaspoon Turmeric powder
1 pinch Asafoetida
1/4 teaspoon Soda bi-carb
1 tsp. red chili powder
1 - 2 Green Chili
1 tbsp. fresh ground coconut
salt to taste
6 tbsp. oil


For Muthias :

Mix all ingredients, make stiff dough with little water. Form into small oval, dumplings Heat the 4 tbsp. oil, fry ghatta for 2 minutes. Remove from oil. Keep aside.

Instructions:

  1. Quarter the brinjals, sweet potatoes, potatoes and yam (kand).
  2. Thread the beans and split into two.
  3. Cut the bananas into three pieces and slit each piece vertically till just above the base.
  4. Grind the ginger, garlic and green chilies to a fine paste.
  5. Mix together coriander leaves, salt, turmeric powder, coriander powder, red chilli powder, grated coconut and the ground paste.
  6. Lightly stuff the bananas with a little bit of this mixture.
  7. Mix the papdi with the remaining mixture.
  8. Heat oil in a deep bottmed pan; add asafoetida and mustard seed, when it will crackle then add chopped yam and potatoes.
  9. Sprinkle a little salt. Layer this with half the papdi mixture.
  10. Arrange the chopped brinjals over this.
  11. And layer again with the remaining papdi mixture.
  12. Mix the soda with ¼ cup water and add into the vegetables.
  13. Cover with a lid. Put half a cup of water on top of the lid and cook over medium heat up to 10-15 min, stirring occasionally and very gently.
  14. When almost done, add the stuffed bananas and the muthiyas.
  15. Mix it gently. Cover and simmer till the vegetables are completely cooked.
    Serve hot decorated with scraped coconut.
  16. Shake the vegetables occasionally but do not use a spoon to stir.