Ingredients :
Papadi : ½ kg
Small potatoes : 250 grams
Carrots : 2 medium sized
Ratalu(round) : ½ kg.
Tuver dana : 100 grams
Coarse Wheat flour : 2 tablespoons
Seasame Seed : 2 tablespoons
Ajwain : 2 tablespoons
Small brinjal : 250 grams
Sweet Potato : 100 grams.optional
Raw bananas : 3
Green Peas : 100 grams
Methi bhaji : 200 grams
Oil : 200 grams
Asafoetida : ½ tsp
For Masala :
Green chillies: 15-20 grams. Ginger : 50 grams. Garlic: 50 grams. Coriander leaves : 250 grams. Coconut : medium sized.
Method :
Take fresh papdi(small sized with 3 seeds), remove the threads open up half to check no insects are there. The papdi should be tender. Remove the skins of the papdi that is not tender. Oak in water for 15-20 minutes and then remove in a big thali.
Prepare the paste with all the above masala with salt. Keep aside 1 cup full of coriander leaves and grated coconut for dressing. Keep aside 1 tablespoon of ground masala paste for the methi muthia.
Add 2 tablespoons of chilli powder, haldi and dhana-jeera powder to the masala and mix well adding abit of oil and keep aside.
Wash and scrape the carrots, cut into 1” long pieces and keep with the papdi.Wash brinjals and slit them so as to make 4 divisions. Skin the Ratalu & sweet potato and cut big pieces like potatoes. Lastly skin the potatoes wash and slit them to make 4 divisions. Do not make pieces fill the masala in the cuts.(potatoes should not be soaked for long in water, otherwise while filling the masala it would break into pieces), after all the potatoes have been filled, similarly fill all the brinjals. Mix the rest of the masala to the vegetables set aside including sweet potato, Ratalu, raw bananas cut with skin 2” pieces and papdi etc and leave aside for 10-15 minutes.
Take a heavy bottomed large vessel and put approx. 200 grams of oil and put to heat. Add ajwain and till seeds and then some asafetida, when the sesame seeds crackle first make a layer of papdi, then make a layer of potatoes, brinjal, ratalu and on the top make another layer of papdi and other vegetables, Cover the vessel and put some water on the lid, allow to cook on high flame for 10 minutes and then on moderate flame. After 15 minutes mix the contents. This should be done carefully so that the vegetables do not get smashed.
As the vegetables are being cooked, cut the methi bhaji. Mix the masala chilli powder, turmeric powder, dhana, jeera powder sugar, salt as required, a pinch of soda bicard, 2 tablespoons oil, wheat atta(corarsely ground) to 4 tablespoons and mix well. Add little water to make a soft dough, Make small balls and deep fry till golden brown. The dough should be semi solid – so that the muthias will be soft. Fry all the balls and set aside.
When the papdi cooked and other vegetables are cooked mix the muthias in the Oondhiyu you may add 2 tablespoons of sugar. By now all the water part must be dried so add some oil. The oil that has been used to fry the muthias may by utilized. Cook on slow fire for about 15 minutes. Sprinkle plenty of coriander and grated coconut also garlic leaves may be finely cut and sprinkled.
We have given an exclusive compilation of sweets and farsans. But Dals are a very important component of the Gujarati Thali. No meal is complete without Dal. Dal may be occasionally replaced by Kadhi –prepared from butter milk. Sprouted beans curries are also very popular sometimes replace dal.
As mentioned earlier Tuver Dal is a staple food. The consistency of the dal varies from region to region. In South Gujarat the Dal is more watery whereas in Central and North Gujarat the Dal is thick. Again in South Gujarat the use of Gur/Sugar is lesser in comparison to other regions. Dal is an accompaniments to vegetables. If there is a dry vegetables the Dal provides for liquid/gravy them. Below we list some Dals which are normally routinely made.
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