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

Method:

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

Recipe courtesy of Saroj Kering