A very healthy and tasty gujarati dish that is perfect for this season which has been cooked in less oil.
Recipe Tags
Veg
Medium
Everyday
Gujarat
Pressure Cook
Main Dish
Healthy
Ingredients Serving: 4
Vegetables Ingredients:
2 cups chopped surti papdi
1/2 cup fresh peas
8-10 small brinjals
10-12 baby potatoes
1 medium sized sweet potato
1 raw unripe banana
150 gms purple yam
For the methi muthia :
1 cup finely chopped methi leaves
A pinch of baking soda
1 cup besan
Ginger-chilli paste as per your taste
1/4 tsp turmeric powder
1 tsp dhaniya- jeera powder
1/2 tbsp oil
1 tsp sugar
1/2 tsp salt
1 tbsp lemon juice and water as required
For the Green masala :
1/2 cup grated coconut
3 tbsp chopped coriander leaves
2 tbsp sesame seeds
1 tsp ginger paste
1/2 tbsp garlic paste
1/2 tbsp green chilli paste
1/2 tsp turmeric powder
1/2 tsp dhaniya-jeera powder
1 tbsp lemon juice
Salt and sugar as per taste
For the tempering :
1/2 tsp ajwain
1/2 tsp jeera
1/8 tsp hing
1/2 cup water
4 tbsp oil
Instructions
Clean the papdi, and peel the baby potatoes. Also cut the purple yam and the upper part of the brinjals.
For the methi muthia:- Mix all the listed ingredients and let it rest for 10 minutes. Keep the mixture a little bit sticky so the muthias become soft. Apply oil on ur palm and shape them. Keep them aside .
To make the green masala mixture:- mix all the listed ingredients and add salt, sugar and lemon juice according to taste.
Stuffing the veggies :- Give a criss-cross cut to brinjal and potatoes and fill it with the green masala mixture. Keep the filled veggies and left over masala aside.
Tempering and Cooking the Undhiyu :- Add oil to the pressure cooker, then add ajwain and cumin seeds, let it change colour then add hing, fresh peas, surti papdi and leftover paste. Stir everything and saute it for 3 minutes.
On a low to medium heat, make a neat layer of the beans at the bottom.Then add purple yam, chopped raw banana and sweet potato. Sprinkle1/4 of the coconut masala evenly. Add the stuffed veggies along with 1/2 cup of water from the sides.
Do not mix or stir. Gently place the muthias on the prepared layer. Add 2-3 pinch of salt all over. Cover the pressure cooker and let it cook on a medium to high heat for 2 whistles or for 8-10 minutes.
Once cooked, let the pressure release, then gently mix without breaking the stuffed veggies.
Garnish it with coriander leaves and grated coconut. Serve hot with Puri.
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Clean the papdi, and peel the baby potatoes. Also cut the purple yam and the upper part of the brinjals.
For the methi muthia:- Mix all the listed ingredients and let it rest for 10 minutes. Keep the mixture a little bit sticky so the muthias become soft. Apply oil on ur palm and shape them. Keep them aside .
To make the green masala mixture:- mix all the listed ingredients and add salt, sugar and lemon juice according to taste.
Stuffing the veggies :- Give a criss-cross cut to brinjal and potatoes and fill it with the green masala mixture. Keep the filled veggies and left over masala aside.
Tempering and Cooking the Undhiyu :- Add oil to the pressure cooker, then add ajwain and cumin seeds, let it change colour then add hing, fresh peas, surti papdi and leftover paste. Stir everything and saute it for 3 minutes.
On a low to medium heat, make a neat layer of the beans at the bottom.Then add purple yam, chopped raw banana and sweet potato. Sprinkle1/4 of the coconut masala evenly. Add the stuffed veggies along with 1/2 cup of water from the sides.
Do not mix or stir. Gently place the muthias on the prepared layer. Add 2-3 pinch of salt all over. Cover the pressure cooker and let it cook on a medium to high heat for 2 whistles or for 8-10 minutes.
Once cooked, let the pressure release, then gently mix without breaking the stuffed veggies.
Garnish it with coriander leaves and grated coconut. Serve hot with Puri.
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