(516)Kali ni bhaji na Muthiya

Rich in Iron: Good for boosting hemoglobin, helpful for anemia. High in Vitamin A: Supports healthy eyesight, skin, and immunity. Good Fiber Content:
Aids digestion, helps prevent constipation, mild laxative effect. Cooling Effect: In Ayurveda, Nali Bhaji is sheetal — helpful for Pitta conditions and heat in the body. Detoxifying:
Mildly diuretic — supports kidney health, helps flush out toxins.  Antioxidant: Contains beta-carotene and other antioxidants that protect cells.

Ingredients

• 3 cups Finely chopped Kali ni bhaji leaves.
• ¼ cup finely Chopped Green Garlic leaves
• ½ cup Finely chopped coriander leaves
• ½ cup Curd.
• 2 Green chillies.
• 1 inch Ginger piece.
• 3 cups wheat coarse flour.
• ½ cup Oil for moen.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• ½ tsp. Turmeric powder.
• ¼ tsp. Asafoetida.
• ¼ tsp. Soda bi carb.
• Tempering Ingredients
• 5 tbsp. Oil.
• 1 tsp. Mustard seeds.
• 2-3 Green chilies
• 8-10 Curry leaves.
• 1 tbsp. Sesame seeds.
• 2 tbsp. Finely chopped Coriander leaves.

Method

1. Wash and finely chop kali ni bhaji and keep aside.
2. Wash Coriander leaves and Green Garlic leaves. Finely chop both greens and keep aside
3. Green chillies and Ginger either finely chopped or mashed with pestle and mix it in Green masala.
4. In a big mixing bowl marinate Kali ni bhaji with salt and curd. Keep aside for five minutes.
5. After five minutes mix Green masala and curd  with Kali ni bhaji. Add flour and all dry masala . Mix all together and knead a soft dough. If needed then add 1-2 tbsp. water. This is a muthiya dough.
6. Divide dough into eight equal portions and give muthiya shape to each dough portion with the help of your two wet palms. Arrange all muthias in colander.
7. Simultaneously heat pressure cooker with two glass of water. Place muthiya colander in it . Close the lid and pressure cook upto 3 whisles.
8. Once pressure released,open the lid. Muthiya are ready to serve or you can coat it with tempering. Cut all muthiya into slices
9. For tempering, heat oil in a kadhai. Add mustard seeds and wait for crackling sound. Add Curry leaves, Sesame seeds, Coriander leaves and green chillies. Now add all muthiya in the kadhai. Soute for two to three minutes. Muthiya are ready to serve.
10. Serve Muthiya with Masala Tea or Masala milk or Soups or as you wish but serve with love and smile.

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