Mixed winter vegetables and fenugreek dumplings cooked underground (or in a pot) with a complex sweet-spicy Gujarati masala — the masterpiece of Gujarati winter cooking.
Ingredients
For muthia (dumplings):
1 cup fenugreek leaves — finely chopped
1/2 cup wheat flour
1/4 cup besan
1/4 tsp turmeric
1/4 tsp red chilli powder
Salt
Oil to deep fry briefly
For undhiyu vegetables:
200g surti papdi (flat beans) — strung
200g small brinjal — quartered with stem
200g potato — cubed
200g raw banana — cubed
200g yam — cubed
1/2 cup fresh pigeon peas or green chickpeas
For masala paste:
1 cup freshly grated coconut
1/2 cup fresh coriander
8 garlic cloves
3 green chillies
2 inch ginger
1 tsp sugar
1 tbsp lemon juice
1 tsp cumin seeds
3 tbsp oil
Salt
Method
Make muthia: combine methi, atta, besan, spices and salt.
Add minimal water to form a stiff dough. Shape into oval dumplings.
Briefly deep fry until golden. Set aside.
Make masala paste: blend coconut, coriander, garlic, green chillies, ginger, sugar, lemon juice and cumin to a thick paste.
In a heavy pot layer the vegetables — harder ones at the bottom (yam, banana) and delicate ones on top (papdi, fresh peas). Add fried muthia.
Pour the masala paste over everything. Add 3 tbsp oil and 1/4 cup water.
Cover tightly. Cook on the lowest possible heat for 40 to 50 minutes.
Do not open or stir — the steam does all the work.
When done all vegetables should be tender and have absorbed the masala. Gently mix. Season with salt.