A absolutely smashing combination of winter vegetables.
This is traditionally made by cooking completely in oil in a mud pot. Vegetables like purple yam, sweet potato, papdi banana (preferably nendran vazhakai) are cooked in a paste of coriander leaves , garlic (fresh bunch of the season), green chillies, ginger.
It is better to use carom seeds (omam/ajwain) as this helps to offset all the gassy vegetables. This also add a lot of flavour to the dish.
As the healthy mindset sets in so I've use a mix of oil and water and pressure cooked this. Also ive put in ajwain in the paste itself.
Ingredients
Surti papdi * - 200 gm
Purple yam (kand)- 200/ 2 big pieces
Sweet potatoes - 100 gm- 2 medium sized pieces
Brinjal - 5-6 pieces
Tomarai seeds -50 gms
Raw banana (prefer nendran vazhakai) - 2
For paste and adding to sabzi
Coriander leaves - 1 big full bundle
Green garlic - 2 big bundle.
Ajwain - 3 tbsp
Green chillies - 10 or more depending on spice.
Ginger paste - 1 tsp
Coconut - 1 big cup
Salt
Sugar
Lime juice - of one lime.
Sesame seeds - 1 tbsp
Tadka
Oil - 2 cups
Asefoetida - a generous pinch
Muthiya - 200 gms.
You can add more veggies as per your choice like potatoes, carrots, peas, corn.
Method
1) First to get the paste ready coriander. Garlic, ginger, 1/2 coconut, green chillies, salt and sugar. Lastly put lime juice.
2) Roast the seasame seeds and just heat the peanuts and then make a coarse powder. Mix this also with the paste.
3) Cut each vegetable and marinate in a separate bowl with the paste for about 1/2 hour. Also marinate the muthiyas in a little paste.
4) In a pressure cooker add oil 1 cup so the base of the pc is covered, put hing in that when it heats up.
5) Now start layering. First papdi, tomarai seeds, then sweet potatoes, yam, raw banana, brinjals.
6) Add the order cup of oil and 1glass water.
7) Keep on flame for 2 whistles. Or atleast 20 minutes.
8) Switch of the flame, let it cool. Open the PC and add the muthiyas and remaining coconut. Keep covered till ready to serve.
9) Before serving give a stir and can garnish with coconut and coriander leaves. Serve hot with phulkas, puri or chapati. Goes well with dal rice too.
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