Ingredients:
1 bunch fenugreek leaves, plucked, chopped, washed, drained
1 bunch spinach leaves chopped, washed, drained
5 fresh corncobs, kernels removed by grating or with knife
2 potatoes finely chopped
1 tomato finely chopped
1/2 cup french or field beans chopped
1/2 cup coconut scrapped finely
1 cup rice flour
1 cup bajra or jowar (millet or sorghum) flour
2 tsp. chilli powder
3 tsp. coriander seed (dhania) powder
2 tsp. cumin seed powder
1/2 tsp. turmeric powder
1/4 tsp. asafoetida powder
salt to taste
2 tbsp. oil
lemon juice to taste
1/2 cup grated cheese or paneer for garnish (optional)
Grind to a paste:
1" piece ginger peeled
1/2 cup coriander leaves
3-4 green chillies
4 flakes garlic
Method:
- Grind 2 tbsp. corn to a coarse paste.
- Heat oil in large deep pan, add ground corn and half fenugreek leaves.
- Stir and cook on low for 4-5 minutes
- Put flours in a large bowl.
- Add 3/4 of cooked mixture to flour.
- Add salt and chilli powder to taste, knead to a dough.
- Make small round dumpling of dough, keep aside.
- Add chopped cabbage, beans, corn, and other veggies to remaining cooked corn.
- Add 2 cups water, paste, greens, masalas, coconut, salt
- Boil for 5 minutes on high.
- Add 1 cup water, bring to a boil again.
- Add dumplings, simmer for 15 minutes, or till vegetables are done.
- Pour into serving dish, garnish with cheese and lemon juice.
- Serve hot, with steamed rice or bread, pav or roti.
Making time: 1 hour
Makes: 8-9 servings
Shelflife: 4-5 hours (reheat to serve)
Green Leafy Veg Index
