Surti Dana Muthia Nu Shaak

Ingredients

• 1¼ cups surti dana
• 3 tablespoons peanut oil
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon asafoetida (hing)
• 2-3 dried red chillies, broken
• 1 cup fresh pigeon peas (toovar dana)
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 2 tablespoons chopped green garlic greens
• Muthias
• 2 cups chopped fresh fenugreek leaves
• ½ cup gram flour (besan)
• A pinch of baking soda
• 2 tablespoons peanut oil + for greasing
• Salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala powder
• 1 teaspoon sugar
• ¼ teaspoon carom seeds (ajwain)
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons chopped green garlic
• 2 tablespoon chopped green garlic greens
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped ginger
• ½ cup whole wheat flour (gehun ka atta)
• 1 tablespoon white sesame seeds
• Oil for deep frying
• Curry
• 1-2 tablespoons peanut oil
• ¼ teaspoon asafoetida (hing)
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped green chillies
• ½ cup blanched spinach puree
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• Salt to taste
• 1 teaspoon sugar
• ¼ cup scraped fresh coconut
• 2 teaspoons white sesame seeds
• 1 tablespoon chopped green garlic greens
• 1 teaspoon lemon juice

Method

1. Heat peanut oil in a cooker, add carom seeds, asafoetida and dried red chillies and sauté for a few seconds.
2. Add fresh pigeon peas, surti dana, turmeric powder, red chilli powder, coriander powder, cumin powder and salt and mix well. Cook for 1-2 minutes.
3. Stir in 1½ cups water and mix well. Sprinkle the green garlic greens and mix well. Close the cooker with its lid and cook under pressure till 2 whistles are released. 
4. To make muthias, take fenugreek leaves in a large bowl, add gram flour, baking soda, peanut oil, salt, turmeric powder, red chilli powder, coriander powder, garam masala powder, sugar, carom seeds, coriander leaves, green garlic, green garlic greens, lemon juice, ginger, and ¼ cup water and mix till well combined. Add whole wheat flour and knead to a stiff dough. Sprinkle the white sesame seeds and mix till well combined. 
5. Grease your palm with some oil, take small portions of the mixture, and shape each portion into an oval muthia. 
6. Heat sufficient oil in a kadai. Gently slide in the muthias, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper. 
7. Open the cooker once the pressure has reduced completely.
8. To make the curry, heat oil in a non-stick pan, add asafoetida and mix well.
9. Add ginger, garlic and green chillies and mix well. Add spinach puree, mix and cook for 1-2 minutes. Add coriander powder, cumin powder, salt, and sugar and mix well. Cook for 1-2 minutes. 
10. Add the surti dana and fresh pigeon peas mixture and muthias and mix till well combined. Add ½ cup water, mix and cook for 4-5 minutes on medium heat. 
11. Add coconut and white sesame seeds, mix well and cook for 4-5 minutes. Add green garlic greens and mix well.
12. Add lemon juice, mix and switch the heat off. 
13. Transfer into a serving bowl and serve hot.