Khandvi
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 600g mixed winter vegetables (small brinjals, potato, sweet potato, yam)
- • 100g gram flour
- • 100g fresh coconut, grated
- • 1 cup chopped coriander
- • 4 green chilies
- • 2 tsp coriander-cumin powder
- • 3 tbsp sesame seeds
- • 4 tbsp oil
- • 1 tsp mustard seeds
Preparation Steps
Grind the coconut, coriander, green chilies, and coriander-cumin powder into a coarse green masala with a splash of water.
Knead the gram flour with 1 tbsp of the masala, 1 tbsp oil, and salt; roll small dumplings and shallow-fry until golden; set aside.
Slit the brinjals and stuff them with half the remaining masala; chop the other vegetables into chunks.
Heat the remaining oil, crackle the mustard seeds, and stir in the remaining masala with 1/2 cup water.
Add all the vegetables; cover and cook on low 30-35 minutes, shaking the pot occasionally, until everything is tender.
Top with the muthiya dumplings and serve undhiyu-style with puri or roti.