Tuesday 19 November 2013

Surti oondhia





Ingredients :

Surti papdi [ avarakkai ] - 400 gms.
Kand [ purple yam or kavathu ] - 100 gms.
Sweet potatoes - 100 gms.
Potatoes - 100 gms.
Surti brinjal - 100gms
Big nanthra pazam [ kerala ]  - 1
Salt - as required
Green pess - 1 / 2 cup
Green thuvar seeds - 1 / 2 cup

Masala :
Coriander leaves - 1 bunch
Grated coconut - 2 cups
Green garlic with leaves - 1 / 2 bunch
Ginger chilli paste - 3 tbsp.
Soda bicarb - 1 / 4 tsp
Sugar - 1 tbsp
Oil - as required

For muthia :
Wheat flour - 1 cup
Oil - 2 1 / 2 tbsp.
Coriander cuminseed powder - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 / 2 tsp
Sugar - little
Lemon juice - 1 tsp
Methi leaves chopped - 1 / 4 cup
Mix all the masalas and methi leaves with wheat flour. Prepare a semi soft dough with the help of a little water, prepare small muthias from the dough and deep fry till only half fried.

Method :

Split the papdi into two. Peel and cut the kand, sweet potatoes, and potatoes in to big pieces. Cut the bananas into 1 inch pieces. Put a verticle slit on banana pieces. Then chop the coriander leaves and green garlic very finely. Mix with grated coconut. Add salt, sugar and ginger chilli paste. Mix well and keep aside. Then heat oil in a big kadai. Add the papdi along with its dana [ seeds ] Add soda bicarb and mix well. Put little of the prepared masala over the papdi and cook for about 10 mints. Add the pieces of potatoes, yam, and sweet potatoes over the cooked papdi. Put a slit in the brinjal, fill up a little masala in the slit. Also fill up masala in banana slits. Arrange the stuffed bananas and brinjal over the cooked vegetables sprinkle the remaining masalas. Add the muthias also. Cover tightly with a lid. Also place a thali placing upwards with a little water in it on the brims of the  kadai. Cook till all the vegetables turn tender.


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