Gujarati cuisine


Ingredients :
6 - 8 cloves garlic
4 nos.    green chillies
3 - 4 baby brinjals 2 tblsp   coconut scraped
6 -8 potatoes small 2nos. raw bananas
1 tsp turmeric powder
1 cup coriander leaves
5 tblsp oil
2 inch ginger
100 gms yam (kand) 1 tsp mustard
25 - 30   broad beans (sem fali) Pinch of Asafetida  

For Muthiya :
1/4 cup Bengal Gram Flour (besan) 1/2 cup Fenugreek Leaves (methi)
1/2 inch Ginger 1 – 2nos. Green Chillies
Oil to deep fry   Salt to taste  

Preparation :
  • Wash, take off and dice potatoes, yam and raw bananas.
  • Wash brinjals and slit them into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander.
  • Mix all the muthiya ingredients except oil and prepare a firm dough.
  • Divide into small portions and shape each into one-inch long half-inch thick rolls.
  • Deep fry in hot oil, remove and keep aside.
  • String beans and cut into one-inch long pieces.
  • Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
  • When mustard seeds crackle mix in ground masala and broad beans.
  • Put the rest of the vegetables in layers one on top of the other.
  • Sprinkle salt and turmeric powder.
  • Stir fry for five minutes on high flame heat.
  • Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
  • Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
  • Shake the vegetables occasionally but do not use a spoon to stir.
  • Pinch of Asafetida Serve hot decorated with scraped coconut.