A warm comforting sabzi made with freshest winter produce - Surti Dana mixed with spicy deep fried fenugreek fritters in a flavourful spiced medley!
SURTI DANA MUTHIA NU SHAAK
Ingredients
1¼ cups surti dana
3 tbsps peanut oil
½ tsp carom seeds (ajwain)
¼ tsp asafoetida (hing)
2-3 dried red chillies, broken
1 cup fresh pigeon peas (toovar dana)
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
½ tsp cumin powder
Salt to taste
2 tbsps chopped green garlic greens
Muthias
2 cups chopped fresh fenugreek leaves
½ cup gram flour (besan)
A pinch of baking soda
2 tbsps peanut oil + for greasing
Salt to taste
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
¼ tsp garam masala powder
1 tsp sugar
¼ tsp carom seeds (ajwain)
2 tbsps chopped fresh coriander leaves
2 tbsps chopped green garlic
2 tbsp chopped green garlic greens
1 tsp lemon juice
1 tsp finely chopped ginger
½ cup whole wheat flour (gehun ka atta)
1 tbsp white sesame seeds
Oil for deep frying
Curry
1-2 tbsps peanut oil
¼ tsp asafoetida (hing)
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp finely chopped green chillies
½ cup blanched spinach puree
1 tsp coriander powder
½ tsp cumin powder
Salt to taste
1 tsp sugar
¼ cup scraped fresh coconut
2 tbsps chopped fresh coriander leaves
1 tbsp chopped green garlic greens
1 tsp lemon juice
Method
1. Heat peanut oil in a cooker. Add carom seeds, asafoetida and dried red chillies and sauté for a few seconds.
2. Add fresh pigeon peas, surti dana, turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook for 1-2 minutes.
3. Stir in 1½ cups water and mix well. Sprinkle the green garlic greens and mix well. Cook under pressure till 2 whistles are released.
4. To make muthias, take fenugreek leaves in a large bowl. Add gram flour, baking soda, peanut oil, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, sugar, carom seeds, coriander leaves, green garlic, green garlic greens, lemon juice, ginger, and ¼ cup water and mix till well combined. Add whole wheat flour and knead to a stiff dough. Sprinkle the white sesame seeds and mix till well combined.
5. Grease your palm with some oil, take small portions of the mixture, and shape each portion into an oval.
6. Heat sufficient oil in a kadai. Gently slide in the muthias and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Open the cooker once the pressure has reduced completely.
8. To make the curry, heat oil in a non-stick pan. Add asafoetida and mix well.
9. Add ginger, garlic, green chillies and mix well. Add the spinach puree, mix and cook for 1-2 minutes. Add coriander powder, cumin powder, salt, and sugar and mix well. Cook for 1-2 minutes.
10. Add the cooked surti dana and fresh pigeon peas mixture and the prepared muthias and mix till well combined. Add ½ cup water, mix and cook for 4-5 minutes on medium heat.
11. Add coconut, white sesame seeds and mix well. Add coriander leaves and green garlic greens and mix well.
12. Add lemon juice, mix and switch the heat off.
13. Transfer into a serving bowl. Garnish with coriander and serve hot.
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