Ingredients
For muthiya
1 Cup finely chopped methi
1 Cup coarse aata (or makke ka aata)
1 Cup aata
1/2 tsp haldi
1/2 tsp lal mirch
1/2 tsp ajwain
1/2 tsp til
1 tsp grated gud
2 Tsp oil
2-3 tsp dahi
Salt to taste
Oil
For sabji
250 gm wal papdi (sem)
2-3 small baigan
1 potato
1 small shakarkand
1/2 cup matar
Handful of mungfali powder
1/4 cup scraped fresh coconut
Handful of hara dhania
1Tsp til
8-9 cloves of lahsun
1 inch piece of adrak
2 hari mirch
Pinch of hing
2 tsp ajwain
2 tsp dhania jeera powder
3-4 Tsp grated gud
Groundnut Oil 4-5 tsp
Process
In a bowl mix coarse aata , aata, haldi , lal mirch, til, ajwain, salt, gud, oil, finely chopped methi and add little dahi to make a medium hard dough
Make small oval shaped muthiyas and keep aside
Heat oil in kadahi and deep fry the muthiya till it becomes golden on all sides
Keep the muthiya aside
Make cross cut on the small baigan for stuffing
Chop and wash all the veggies, the pieces must be big
Grind coconut, mungfali, adrak, lahsun, mirch, hara dhania, haldi, lal mirch, dhania jeera powder and til
Add salt, mix well and stuff the baigan
Heat 4-5 Tsp oil in a kadahi
Add hing and ajwain
Put all the chopped veggies,baigan,the remaining masala, salt and gud
Mix well and add 1/2 cup of water
Cover and cook till the veggies are done
Mix well and add a little water to get the required consistency
Cover and cook for 1-2 mins
Serve hot, add a spoonful of groundnut oil on the undhiyu served in plate
Tastes yummy.
A tasty winter delight.
Chhappann Bhog 