Preparation For : 4 People
Preparation Time : 60 Minuites (Approx)
Baigana ( Brinjal/Eggplant ) - 400 gm
Kakharu ( Pumpkin ) - 250 gm
Kandamula ( Sweet Potato ) - 200 gm
Simba ( Bean ) - 250 gm
Kancha Harad ( Raw red gram ) - 250 gm
Mati Aaloo ( Yam ) - 300 gm
Kancha Kadalee ( Raw Banana ) - 200 gm
Palanga Saga ( Spinach ) - 250 gm
Kancha Matar ( Pea ) - 200 gm
Gota Muga (Green Lentil ) - 50 gm
Nadia Cora ( Shredded Coconut ) - 1 cup
Khira ( Milk ) - 250 ml
Biri ( Black gram) - 150 gm
Gua ghee ( Pure Ghee ) - 100 gm
Chini ( Sugar ) - 2tsp
Jeera ( Cumin Seeds ) - 2 tsp
Luna ( Salt ) - to taste
To start with, soak the black gram for 2 hours. then wash it properly and make a fine and thick batter out of it. Add salt to taste to the batter , mix it well and keep it aside.
Peel off the raw red gram and bean , take out the nibelet.
Cut all the vegetables into small cubes and chop the spinach into medium pieces.
Heat ghee in a pan and deep fry the balls made out of the batter prepared until it is crisp and golden brown.
Heat ghee (2 tps) in another pan, add cumin seeds and allow spluttering. Then add the milk and water (200ml) to it.
Add all the vegetables and green lentil to the boiling milk.
Then add shredded coconut and salt to taste to the above vegetables and stir it well.
Cover the lid and cook until the vegetables become tender.
Then add the spinach.
Boil the above mixture for 5 minutes, and lastly add the pakodas to it.
Cook the above mixture for 2 minutes and serve it hot.