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100 g - surti papdi, stringed, whole
100 g - raw banana chunks unpeeled
100 g - yam chunks (kand) peeled
100 g - small brinjals slit
4-5 - green chillies crushed
1 tsp- ginger grated
1/2 tsp - garlic crushed
1 tbsp- coriander leaves finely chopped
1 tsp - wheat flour
4 tbsp - oil
1/4 tsp - asafoetida
1/2 tsp- turmeric powder
1 tsp -ajwain
1/2 tbsp - sugar
lemon according to your taste
For methi ghatta :
100 g - methi leaves, finely chopped
1/2 cup - gram flour (besan)
1 tsp - red chilli powder
1 tbsp - freshly ground coconut
1 tbsp - oil
How to Make Methi Undhiyu
For ghatta : Mix all the ingredients, make a stiff dough.
Make small oval dumplings (ghattas).
Heat 4 tbsp oil and fry them for 2 mins.
Remove from oil. Keep aside.
Use a heavy large saucepan.
Make a paste of chilli, ginger, garlic and coriander.
Rub the chunky vegetables with oil and masala paste.
Marinate for 30 mins.
Heat oil used for frying ghattas to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 mins.
Add papdi, turmeric, flour, ajwain and salt.
Cover and cook on low flame till the yam is almost done.
Add coriander, lemon, and sprinkle some water if required.
Add sugar and stir. Serve hot, either as is, or with parathas.
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