Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 100 grams | Surti papdi; stringed, whole |
| 100 grams | Raw banana chunks unpeeled |
| 100 grams | Yam chunks; (kand) peeled |
| 100 grams | Small brinjals slit |
| 4 | Green chillies crushed; (4 to 5) |
| 1 teaspoon | Ginger grated |
| ½ teaspoon | Garlic crushed |
| 1 tablespoon | Coriander leaves finely chopped |
| 1 teaspoon | Wheat flour |
| 4 tablespoons | Oil |
| ¼ teaspoon | Asafoetida |
| ½ teaspoon | Turmeric powder |
| 1 teaspoon | Ajwain |
| Salt to taste | |
| ½ tablespoon | Sugar |
| Lemon to taste | |
| 100 grams | Methi leaves finely chopped |
| ½ cup | Gram flour; (besan) |
| 1 teaspoon | Red chilli powder |
| 1 tablespoon | Fresh ground coconut |
| Salt to taste | |
| 1 tablespoon | Oil |
FOR METHI GHATTA
For ghatta:
Mix all ingredients, make stiff dough.
Form into small oval, dumplings Heat the 4 tablespoon oil,fry ghattas for 2 minutes.
Remove from oil. Keep aside.
Use a heavy large sauce pan.
To proceed:
Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil used for frying ghattas to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle some water if required.
Add sugar, stir.
Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.
Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.