Updated: May 2
A winter delicacy from the state of Gujarat. It's made during winters as some of the vegetables used in this are available only in winters. Traditionally fresh toovar is used but since I could not find it I have used fresh peas . If using peas like me, then add them last, right on top. Authentically all vegetables are stuffed with green masala. But I stuffed only the brinjals. Rest of the masala I sprinkled between layers of vegetables.
Ingredients.. Muthia. Wheat flour 3/4 cup Besan 1/4 cup Chopped methi leaves 1cup Red chilli powder 1 tsp Haldi powder 1/2 Ginger garlic chilli paste 2 tsp Dhaniya powder 1 tsp Sugar 1 tsp Lemon juice 1 tsp Garam masala powder 1/4 tsp Baking soda a pinch Salt to taste. Oil 2 tbsp Water as needed. Undhiyu ingredients.. Surti papdi 100 gms Small brinjal 5 pcs Small potato 5 Raw banana 1 Sweet Potato 1 Fresh toovar seeds 100 gms Ingredients for masala Grated coconut 1 cup Coriander leaves 1 cup Fresh garlic ginger green chilli paste 2tbsp.. Haldi 1/2 tsp Red chilli powder 1/2 tsp Dhaniya powder 1 tbsp Cumin powder 2 tsp Garam masala powder 1/4 tsp Sesame seeds 2 tbsp Roasted peanuts 1/4 cup Sugar 1 tsp Salt to taste Lemon juice 2 tsp Tempering Ajwain 1/2 tsp Cumin seeds 1/2 tsp Asafoetida a large pinch Water 1 cup Groundnut oil 4 tbsp
Mix all the ingredients. Then slowly add water to make slightly stiff dough.
Cover the dough and let it rest for 20 minutes.
Now take small portions of dough and make slim muthiyas.
You can oil your hands , it will help you shape the muthiyas easily.
Now you can either shallow fry them, use an air fryer or deep fry them.
Keep them aside.
Peel the raw banana and sweet potato. Cut each into 3 pieces and the cut each piece into two lengthwise.
Make a paste of all the ingredients mentioned under the masala.
Use as little water as possible.
Taste and adjust salt, sugar and lemon juice.
String the surti papdi and cut them into 2.
Make two slits perpendicular to each other on the brinjals ,right up to the stem but keep them intact.
Peel the potatoes and cut them into two.
Authentically each vegetable is slit and them stuffed with the green masala. But I stuffed only the brinjals.
Method to make the complete the Dish
Take a cooker, add oil 2tbsp.
Add asaefotida, cumin and ajwain.
Once they crackle, add first layer at bottom of surti papdi and toovar. . Add little green masala.
Next add sweet potato and sprinkle some green masala.
Now add raw banana, the potatoes and lastly brinjals .
Sprinkle rest of the masala on top.
Now add 2 tbsp of oil from the sides.
Similarly add 1 cup water from the sides.
Cook for 2 whistles. Check if the veggies are done or not and accordingly can give one more whistle.
Once the vegetables bare done, place muthiyas in the cooker cover loosely and simmer for 5 minutes.
Garnish with grated coconut and chopped coriander.
Pairs well with roti, poori and rice.