Saturday, December 22, 2012


Time 1 hr
Surati papdi 100 gms (sringrd, whole)
Chopped raw banana with skin 50 gms
Peeled suran/yam chopped into cubes 50 gms
Peeled purple yam/kand chopped into cubes 50 gms
Small size brinjals 2 (cut at center)
Peeled sweet potato/ratal chopped into cubes 50 gms
Peeled potato 2 medium size (cut at center)
Green peas 1/4 cup

Masala Paste: make smooth paste of
Ginger 2 inch
Garlic cloves 5-6
Green chilies 5-6
Green peas 1 cup
Coriander 1 cup
Fresh coconut ½ cup
Lemon juice 2 tsp
Salt to taste

cumin seeds ½ tsp
Asafoetida ½ tsp
Ajwain 1 tsp
Oil 3/4 cup or more

Muthia/Methi gatta
Besan 1 cup
Chopped fenugreek leaves ½ cup/kasuri methi 4 cup
Turmeric powder ¼ tsp
Red chili powder ¼ tsp
Cumin coriander powder ¼ tsp
Two pinch of baking soda
Salt to taste
Oil to deep fry

Making muthia
Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method
1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 
2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 
3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 
4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

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