- For The Green Chutney
- 3/4 cup chopped coriander (dhania)
- 4 green chillies
- 1 tsp lemon juice
- 10 garlic (lehsun) cloves (lehsun)
- 2 tsp chilli powder
- 3/4 cup jaggery (gur)
- 1/2 cup tamarind (imli)
- 1/2 tsp chilli powder
- salt to taste
- 750 gms surti papdi (fresh vaal)
- 500 gms purple yam (kand)
- 250 gms potatoes
- 250 gms sweet potato (shakarkand)
- 2 to 3 brinjal (baingan / eggplant)
- 1 tsp carom seeds (ajwain)
- 1 tsp ginger - green chilli paste
- 1/4 tsp baking soda
- 1 to 2 tbsp oil
- lettuce leaves
- salt to taste
- green chutney , garlic chutney , sweet and sour sauce , sev and oil (optional) to serve
Method:The green sauce
Mix all ingredients in a liquidiser.
Keep aside.
For garlic sauce
Mix all ingredients in a liquidiser.
Keep aside.
Sweet and sour sauce
Mix all ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Keep aside.
To proceed
papadi string. Do not separate into two parts.
Kand Peel and cut into large pieces.
Cut potatoes and sweet potatoes without peeling.
Make slits on eggplant.
Mix all vegetables. Apply ajwain, chilli, ginger paste, soda bi-carb and salt. Mix well and apply oil all over.
A small earthen pot (matka), the bottom put some leaves of lettuce. Fill it with all the vegetables and cover with remaining lettuce leaves.
200 degrees for 1 hour (400 degrees F) at a soil cover with lid and bake in a hot oven matka.
Alternatively, instead of cooking in a matka, 200 degrees for 1 hour (400 degrees F) on the alluminium foil vegetables (without lettuce leaves) of the mixture and bake in a hot oven wrap.
Green sauce and garlic and sweet and sour sauce, oil and Serve with apple ....
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