Ingredients

• For muthia: 100 gms - methi leaves finely chopped
• 1/2 cup - finely chopped palak
• 1/2 cup - gram flour (besan)
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1 tbsp - oil
• salt to taste
• Vegetables: 1/4 kg - surti papdi, stringed, whole
• 100 gms - raw banana chunks, unpeeled
• 1/4 cup - gherkins, vertically cut
• 1/4 cup - peas
• For the paste: 1 cup - grated coconut
• 1/2 cup - finely chopped coriander leaves
• 1 tsp - fennel seeds
• 1/2 tsp - turmeric powder
• 1 tsp - ginger, grated
• 4 to 5 - green chillies, crushed
• 1 tbsp - coriander powder
• 1/2 tsp - cumin seeds powder
• Other ingredients:
• 4 tbsp - oil
• 1/4 tsp - asafoetida
• 1 tsp - ajwain
• 1 tsp - red chilli powder
• 1/2 tbsp - sugar
• lemon to taste
• salt to taste

How to Make Zesty Vegetable in Coconut Gravy

• For muthia: Mix all ingredients, make a stiff dough.
• Form small oval, dumplings of it.
• Deep fry the muthia till it turns golden brown.
• Drain and keep it aside.
• To Proceed: Mix all the vegetables. Marinate the vegetables with 3/4 th of the paste.
• Keep aside for 15 minutes.
• Heat oil in a heavy pan, can use oil used for frying muthias.
• Add asafoetida.
• Add all the marinated vegetables and red chilli powder, stir it well.
• Cover and cook for 4-5 minutes.
• Add salt, ajwain and sugar.
• Add the remaining masala paste and muthias.
• Add water as required and over and cook on low flame till the vegetables are done.
• Sprinkle lemon juice over it.
• Serve hot, either as is, or with parathas.