Vidya Zaveri

 

Fajeta

 

Ingredients

• pulp of 1 payri mango

• yogurt (mixed with 3-4 glasses water)

• 1-2 tbsp gram flour

• 3-4 green chillies, slit

• 4-6 red round chillies

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• a few curry leaves

• dry ginger powder

• 2 tbsp jaggery

• ghee

• salt

 

Method

Mix the mango pulp, yogurt + water mix, gram flour, slit chillies, ginger, churn properly (there should be no lumps) and give it two boils.

For the tempering

To the hot ghee, add mustard seeds, curry leaves and red chillies. Add this tempering to the boiling curry.

To this, add salt, jaggery and dry ginger powder.
Give it one more boil.

Serve hot with boiled rice.

 

 

Undhiyu

 

Ingredients

• 400 g surti papdi
• 200 g surti papdi beans

• 300 g yam

• 300 g sweet potatoes

• 300 g small brinjals

• 4 unripe yellow plantains

• 4-6 lemons

• 4 coconuts

• 3 bundles coriander leaves

• 200 g ginger-chilli paste

• 1 tbsp garam masala

• 2 tbsp oil

• 2 tbsp ajwain

• 1 tbsp soda bicarb

For muthiya

• 1 bundle fenugreek leaves, washed and drained 

• 500 g coarse wheat flour 

• 100 g ginger 

• 100 g green chillies 

• 50 g sugar 

• 2 tbsp salt

 

Method

For muthiya

Finely chop the fenugreek leaves. To this, add the juice of 2 lemons, green chillies, ginger, coarse wheat flour, sugar, salt and a little oil. Bind together to form a dough. Shape into muthiyas and deep-fry in oil. Store in an airtight container.

For undhiyu masala

Mix the grated coconut, coriander, ginger-chilli paste, sugar, juice of 2 lemons, garam masala and salt.

Mix and set aside.

 

Make a hole in the centre of the yam, sweet potatoes, brinjals, potatoes and plantains. Fill the cavities with undiyu masala and keep aside.

De-vein the papdi. Add water and a little oil to a pan. Submerge all the papdi in the water and add ajwain and soda bicarb. Cook the papdi and keep aside.

In another wide-bottomed pan heat oil. Gently add the stuffed vegetables ensuring they are all submerged in oil.

Cook the vegetables, remove and set aside.

Add the cooked papdi, muthiya and any remaining undhiyu masala to the same pan. Mix gently and cook for a few minutes.

Put the stuffed vegetables back in the pan, mix thoroughly and cook for 5 more minutes.

Garnish with coriander and serve hot.