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

  1. 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.
  2. Add soda bicarb. Then add root vegetables and banana, coconut, spices, methi ghattas & salt and stir well.
  3. Cover and cook for 4-5 minutes. Add papdi, turmeric and wheat flour Cover and cook on low till the yam is done .
  4. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir.
  5. 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 chillies, salt to taste, coriander powder. Make chutney with a bunch of coriander and mint, salt green chillies. Squeeze a little lemon to it. Mix the entire above pre prepared item together.

For the methi ghatta

Ingredients
1 tbsp fresh ground coconut 100 g 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