To make the muthiyas clean, wash and chop methi. Mix with besan, atta, turmeric powder, two tablespoons of oil, cumin-coriander powder and salt. Mix well. Knead into a stiff dough using water only if needed. Divide into ten equal portions and shape into one-inch long and half-inch thick rolls. Heat sufficient oil in a kadai and deep fry muthiya in hot oil till golden brown. Drain onto an absorbent paper and keep aside.
Peel, wash and cut yam and sweet potato into cubes. In the same oil deep fry the yam and sweet potato till golden brown. Remove onto an absorbent paper and keep aside. Peel and wash potatoes. String papdi, split into two and wash. Wash tuvar dana. Peel, wash and grind together ginger and garlic.
For stuffing, wash and drain peas. Clean, wash and chop coriander leaves and green garlic. Remove stems, wash and finely chop green chillies. Peel, wash and crush garlic. Remove stems, wash and finely chop green chillies. Peel, wash and crush garlic. In a bowl mix all the ingredients of the green masala stuffing and adjust seasoning. Keep a little of coriander leaves, coconut and green garlic aside for garnishing.
Wash and slit brinjals. Stuff them with this masala and mix one-fourth cup of th green masala with the potatoes and keep aside. Keep aside the remaining masala for further use.
Take a deep thick bottomed degchi. Heat oil, add carom seeds and allow to splutter. Add asafoetida.
Add the papdi beans, tuvar dana and stir well and fry for two minutes.
Add ginger-garlic paste. Stir once. Add soda bicarbonate, coriander powder, gram masala powder salt and remaining green masala. Stir once or twice. Add half a cup of water, mix well and as it starts to boil, lower heat and spread over this stuffed brinjals and stuffed potatoes. Cover with a lid and pour some water on the lid. Cook on low heat.
Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top. Place the fired yam and sweet potatoes when papdi is half done.
Cover and continue to cook till nearly done. Best is to check the seed of the papdi bean or a brinjal for doneness. Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas double in size.
Serve hot, garnished with chopped coriander, chopped fresh green garlic and scraped coconut. |
