Indian Cooking Recipe: Surti Papri Nu Undhioo
The following are the instructions on how to cook delicious Indian food: Surti Papri Nu Undhioo
Ingredients:
1. Field beans or papri 500 gm.
2. Baby Brinjals 150 gm.
3. Tiny tendlis 150 gm.
4. Purple kamodio kand or yam 150 gm.
5. Sweet potatoes 150 gm.
6. Papri seeds (beans) 100 gm.
7. Large sweet bananas or better still raw panchdhari bananas each washed and cut into 4-6 pieces. 7
8. grated coconut ½
9. green chillies deseeded 10
10. ginger, chopped 1½ tablespoons
11. garlic, chopped 1½ tablespoons
12. black peppercorns 15
13. cinnamon 1" piece
14. cloves 6
15. green cardamoms 4
16. nutmeg ¼
17. cumin seeds 2 tablespoons
18. sesame seeds 1 tablespoon
19. mustard seed 1 tablespoon
20. fresh coriander, finely chopped 1 cup
21. (Grind the above ingredients together)
22. ajwain seeds 1 teaspoon
23. turmeric powder 2 teaspoons
24. sambhar masala 2 teaspoons
25. asafoetida 1 teaspoon
26. curry leaves 2 sprigs
27. a pinch of cooking soda or baking powder
28. Gram flour 150 gm.
29. small onion finely chopped 1
30. fenugreek spinach large leaves 1 bunch
31. juice of two limes
32. sugar 2 teaspoons
33. one pinch soda-bicarb salt
34. Pure ghee 450 gm.
Method of Preparation:
Clean all the vegetables. If using tiny papri, keep whole and string it from both sides and place in salted water. Cut the Brinjals into four and leave intact at the stem and place in salted water/ Cut the sweet potato into thick slices, and the yams into 1 ¼" pieces. Soak all three separately in salted water. Wash the bananas and slice at the end of the preparation. Slit the tendlis into fine strips and soak in salted water.
Grind the masala to soft paste with a little water.
Prepare the muthias by placing the gram flour in a bowl. Add salt, fenugreek leaves, washed and finely chopped, onion, a pinch of each of turmeric, soda or baking powder, the lime juice and sugar. Mix well and with the help of a little water - half a cup or so - make a stiff dough. Make even sized balls, about 20-25, and take each in your right hand and form in the shape of a fist. Heat a little ghee in a small kadai and fry over medium flame till golden brown. Set aside.
Boil the papri in salted water, drain and set aside. Deep fry the baby Brinjals, tendlis, kamodio kand, sweet potatoes and yam, separately till cooked. Pressure cook the beans with salt, a pinch of turmeric and when cooked drain in a colander.
Take a large vessel and put the ghee in which the vegetables had been fried. Heat over a medium low flame and add the ajwain seeds, curry leaves, turmeric sambhar masala and asafoetida and after two minutes add the ground masala and any left over ghee if necessary. Cook the masala over a low fire for seven to ten minutes, add two cups of water and when the gravy boils add the vegetables in this order, beans, papri, yams, tendli, muthias, sweet potatoes, kamodio kand and lastly the fried bananas with their skins on. Stir very carefully so as not to break up the vegetables and hold the vessel with both hands and shake it from side to side. Allow to simmer for 20 minutes and then serve after tasting for salt.
