For the methi ghatta
| Ingredients |
| 1 tbsp. fresh ground coconut |
1/2 cup gram flour,
sieved |
| 100 gms. methi leaves, chopped |
1 tsp chilli powder |
| 2 cups coriander leaves, chopped |
4 tbsp. oil |
| 1 tbsp curd |
salt to taste |
| Mix all ingredients (with one tbsp. of oil) to make a stiff dough. Shape into small ovals and fry the rolls in 4 tbsp. of oil till brown. Keep aside |
100 gms small potatoes, peeled, halved.
|
1/2 tsp. garlic |
100 gms small papdi beans,
|
4 green chillies, crushed |
stringed, split into two each.
|
1 tbsp. wheat flour |
100 gms peas, shelled.
|
1 lemon |
100 gms small brinjals,
slit into quarters, with stems intact.
|
2 tsps sugar |
2 raw bananas, unpeeled, cut into three pieces each
|
1/2 tsp soda bicarb
|
2 yams (kand) or sweet potatoes, peeled, cut into chunks
|
1 tsp ajwain
|
1/2 cup fresh grated coconut
|
A pinch of asafoetida |
2 tbsps coriander powder
|
Oil |
1 tsp turmeric powder
|
Salt to taste |
1 tsp. ginger, ground
|
|
Method
Form a paste of chilli, ginger, garlic, coriander
Rub the vegetables with oil and masala paste and marinate for 30 minutes
Using the oil that you previously used to fry ghattas, add asafoetida and ajwain. Add soda bicarb
Then add root vegetables and banana, coconut, spices, methi ghattas & salt and stir well. Cover and cook for 4-5 minutes
Add papdi, turmeric and wheat flour
Cover and cook on low till the yam is done
Add coriander, lemon, and sprinkle some water if required. Add sugar, stir.
Serve hot with puris or parathas
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
MICRONUTRIENTS |
| Energy (Kcal) |
262 |
Carotene ( μg ) |
1780.3 |
| Protein (g) |
6.9 |
Vitamin C (mg) |
51.32 |
| Carbohydrate (g) |
22.503 |
Mg (mg) |
55.18 |
| Fat (g) |
16.11 |
Na (mg) |
35.6 |
| Fibre (g) |
3.74 |
K (mg) |
288.1 |
| Minerals (g) |
1.81 |
Mn (mg) |
0.47 |
| Calcium (mg) |
150.15 |
Zn (mg) |
0.57 |
| Phosphorus (mg) |
144.98 |
Cr (mg) |
0.01 |
| Iron (mg) |
2.7 |
|
|
Modification
An alternate to this recipe is called BAPHELA OONDHIYU.
Boil potatoes, papadi and sweet potatoes with a little salt.
Cut brinjal. Sauté in 10 ml oil ginger garlic paste, brinjal add turmeric powder, green and red chilies, salt to taste, coriander powder.
Make chutney with a bunch of coriander and mint, salt green chilles. Squeeze a little lemon
to it.
Mix the entire above pre prepared item together
For the methi ghatta
| Ingredients |
| 1 tbsp. fresh ground coconut
|
100g Mint |
|
100 gms. methi leaves, chopped |
2 tbsps coriander powder |
| 2 cups coriander leaves, chopped
|
1 tsp turmeric powder
|
| 1 tbsp curd
|
1 tsp. ginger, ground |
| 1/2 cup gram flour, sieved
|
1/2 tsp. garlic
|
| 1 tsp chilli powder
|
4 green chillies, crushed
|
| salt to taste |
1 tbsp. wheat flour
|
| 100 gms small potatoes, peeled, halved.
|
1 lemon
|
| 100 gms small papdi beans, stringed, split into two each.
|
2 tsps sugar
1/2 tsp soda bicarb
|
| 100 gms peas, shelled. |
1 tsp ajwain |
| 100 gms small brinjals, slit into quarters, with stems intact.
|
A pinch of asafoetida |
| 2 yams (kand) or sweet potatoes, peeled, cut into chunks
|
Oil 30 |
NUTRIENT COMPOSITION PER SERVING
| MACRONUTRIENTS |
| Energy (Kcal) |
164 |
| Protein (g) |
7.0 |
| Carbohydrate (g) |
21.52 |
| Fat (g) |
5.54 |
| Fibre (g) |
2.65 |
| Minerals (g) |
2.08 |
|
|
