Stuffed Vegetables Surti Style
1/2 kg Surti papdi, without seeds
1/4 kg papdi seeds
1/2 kg pink yam (round variety)
100 gm fresh green lentils
1/4 kg potatoes
4-5 sweet potatoes (small sized)
1/4 kg onions
1/4 kg small brinjals
1/4 kg tendli
3 Rajeyani bananas
1 ½ cups coriander leaves, finely-chopped
1 ½ cups coconut, freshly grated
5 tbsp fresh turmeric, finely-chopped
5 tbsp amba haldi
5 tbsp ginger
1 bundle green garlic, finely-chopped
12 green chillies, finely-chopped
Salt to taste
Sugar to taste
Juice of 2 lemons
2 tsp garam masala (optional)
12 pieces fenugreek muthia
1/2 cup oil
1/2 tsp ajwain
1 tsp baking soda
Chopped coriander and freshly grated coconut
1. Clean and wash papdi and peel it. Apply soda to it and set aside. Slightly crush the papdi seeds. Peel the skin of yam and cut into big pieces.
2. Peel the potatoes, sweet potatoes and onions and stem brinjals. Soakall these vegetables in water. Wash tendli and snip the top and the bottom end.
3. Wash bananas and cut them into halves. Slit all the vegetables from both ends and keep them in water till they are ready to use. In a large plate mix together crushed papdi seeds, coriander, coconut, both kinds of turmeric, ginger, garlic and chillies.
4. Lightly toss them to mix. Add salt, sugar, lemon juice and garam masala. Mix well. Stuff into the slits of all the vegetables. Take potatoes, onions, tendli, sweet potato and banana and stuff the above mixture in the slits of each one reserving some to be sprinkled on top.
5. Heat oil in a large heavy saucepan and add ajwain and the papdi along with papdi seeds.
6. Cook them until soft. Remove from the pan and set aside. In the same oil, carefully place all the stuffed vegetables along with pink yam in layers. The stuffing should remains intact.
7. Cover and cook this until semi-soft. Now add the cooked papdi and the remaining masala of the stuffing. Cover and cook further until all the vegetables are completely soft. Serve hot with puris or parathas.
Note: Just before serving or before reheating the vegetables a little milk is added to enhance the flavour of the spices.