Preparation time: 30 min
Cooking time: 30 min
Serves: 4 persons
For methi muthia
Fenugreek leaves (Methi leaves) - 1 cup
Whole wheat flour - ½ cup
Besan - ½ cup
Green chilies - 1 tbsp, chopped
Turmeric powder -1/4 tsp
Red chili powder - 1 tsp
Salt - to taste
Sugar - 1 tbsp
Curd - 1/4 cup
Oil - 2 tbsp
Oil - to fry muthia
Peanuts - 1/4 cup, coarsely ground
Sesame seeds - 2 tbsp coarsely ground
coconut - 1/2 cup, grated
Cilantro - 1 cup, chopped
Green chilies - 2 tbsp, chopped
Green garlic - 1 cup, chopped
Dhana jeera powder - 1/2 cup
Sugar - 2 tbsp
Salt - to taste
Lemon juice - 1 tbsp
Baby potatoes - 10
Small baingan -10
Surti papdi-2 cup
Fresh tuvar dana - 1/2 cup
Purple yam - 1 cup, diced
Sweet potatoes - 1/2 cup, diced
Cilantro - chopped for garnishing
Coconut - for garnishing, grated
Mix all ingredients to make a stiff dough.
Grease you hand with little oil and make small cylinder shaped muthiya, deep fry or shallow fry them in medium-hot oil till they are crispy and golden brown.
Mix all the ingredients mentioned under masala and keep it aside.
Wash and chop all the veggies except potatoes and baingan.
Make '+' cut to the potatoes and eggplant.
Stuff both with prepared masala.
Heat the oil in a thick bottom vessel. Once hot add all the veggies one by one along with remaining masala. Mix well.
Cover it with lid and let cook for on medium-high heat.
After 10 min. Add fried muthia, turn heat to medium-low and let it simmer for 5 minutes.
Turn off the heat and garnish with cilantro and coconut. It is ready to serve.
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