Ingredients:
Vegetables
- 10 baby potatoes OR 3 medium sized potatoes
- 5 mini brinjals (eggplant)
- 1 plantain (raw banana)
- 1 medium size sweet potato
- 150g fresh or frozen (half of 340g / 12oz packet) kand (Indian purple yam)
- 150g fresh or frozen (half of 340g / 12oz packet) suran (elephant foot yam)
- 340g fresh or frozen (340g / 12oz packet) vaal papdi fresh
- 1 cup fresh or frozen (340g / 12oz packet) tuvar lilva (pigeon pea). If hard to find, use edamame
- 1 cup green peas or vaal beans fresh or frozen (optional)
Note: Do NOT use frozen Surti papdi. It’s very hard to cook and very fibrous!
Leafy greens
- 1/2 cup fresh or frozen tightly packed methi leaves
- 1 cup fresh or frozen green garlic
Optional
- Methi Muthia (see recipe here)
Paste
- 2 serrano chili, seeded
- 2 inches ginger (equivalent of 2 tbsp ginger paste)
- 3-4 large garlic cloves (equivalent of 2 tbsp garlic paste)
Masalo (stuffing)
- 8 tbsp (½ cup) fresh or frozen (half of 340g / 12oz packet) grated coconut
- 1 cup cilantro leaves, finely chopped
- 2 tbsp coriander powder
- 2 tbsp cumin powder
- 1 tsp turmeric
- 1/2 tsp asafetida
- 2 tbsp sugar
- 2 tbsp salt
- 2 tbsp lime / lemon juice
- Chili-ginger-garlic paste made earlier
For cooking
- 4-5 tbsp peanut oil
- 1/2 tsp ajwain seeds (carom seed)
- 2 tbsp sesame seeds
Method:
Partially cook all the hard-to-cook vegetables
- Raw banana – Peel, chop into 1 inch pieces and pressure cook
- Tuvar lilva – Cook in boiling water for 5 minutes
- Vaal papdi – Cook in boiling water with ½ tsp soda bicarb for 3 minutes
Prepare the chili-ginger-garlic paste
Prepare the masalo by mixing all the ingredients in a bowl
Prepare vegetables
- Potatoes – peel, make cuts and stuff with the prepared masalo
- Eggplant – make cuts and stuff with the prepared masalo
- Sweet potato – peel and cut into 1 inch pieces
Prepare masalo-mix by combining the remaining masalo with the leafy greens and semi-cooked tuvar lilva
Cooking
- Heat oil in a large pan
- Add 1/2 tsp ajwain seeds
- Add 2 tbsp sesame seeds
- After the seeds crackle (1-2 minutes), layer with the stuffed potatoes and eggplants
- Gently turn the vegetables so that they are covered in oil and seeds. Cover and cook for 8-10 minutes till they are halfway cooked. At regular intervals, gently turn them so that they don’t burn
- Layer with sweet potato, kand, suran, partially cooked raw banana
- Sprinkle 1 tsp salt and half of the masalo-mix on this layer
- Add a layer of vaal papdi, ½ tsp salt and all the remaining masalo-mix
- Evenly layer with the methi muthia
- Gently add 1 cup of water along the sides of the pot
- Cover and cook for 30 minutes on medium heat till all the vegetables are fully cooked
Enjoy with puri or fulka rotli
Trackbacks
[…] Enjoy with tea or add them to undhiyu […]