Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Serves: 4


1 cup cauliflower florets

½ cup peas

¼ cup papdi

¼ cup finely chopped carrots

¼ cup chopped potatoes (optional)

¼ cup finely chopped brinjal

4 teaspoon garlic paste

3 teaspoon ginger paste

4-5 finely chopped green chillies

2 tablespoon red chilly powder

1 teaspoon turmeric powder

1 teaspoon cumin-coriander powder

1 teaspoon sugar (optional)

1 teaspoon ajwain/carrom seeds

1 teaspoon cumin seeds

¼ teaspoon asafoetida

4-5 cloves

1 lemon/2 finely chopped tomatoes

4 tablespoon oil

Coriander leaves and besan sev for garnishing


For Fenugreek Muthiya/Dumplings

1 cup fenugreek leaves

1 cup besan/gram flour

2 teaspoon red chilly powder

1 teaspoon turmeric powder


½ lemon

Oil for frying



To prepare muthiya- Take a bowl, take fenugreek leaves, red chilly powder, turmeric powder, salt, lemon juice and mix it well. 

Add besan and knead dough. 

Prepare small oval muthiya/dumplings and deep fry. Keep it aside.

Cut papdi and brinjal into long strips.

Take a thick bottom pan and heat oil. You can use the same oil in which muthiya is fried. Add ajwain, cumin seeds, cloves, asafoetida, ginger paste, garlic paste and stir it for 2-3 times. 

Add vegetables, salt, green chillies, red chilly powder, turmeric powder, cumin-coriander powder, ¼ glass of water, close the lid and let it cook for about 10 minutes on a low flame. Stir it occasionally but softly. 

Add muthiya, lemon juice and sugar. Add tomatoes and cook it for 3-4 minutes more or till it is done.

Garnish it with coriander leaves and besan sev. 

Serve it hot with roti, parathas, puri or curd. 

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