INGREDIENTS:

1 bunch fenugreek leaves, plucked, chopped, washed, drained
1 bunch spinach leaves chopped, washed, drained
5 fresh corncobs, kernels removed by grating or with knife
2 potatoes finely chopped
1 tomato finely chopped
1/2 cup french or field beans chopped
1/2 cup coconut scrapped finely
1 cup rice flour
1 cup bajra or jowar (millet or sorghum) flour
2 tsp. chilli powder
3 tsp. coriander seed (dhania) powder
2 tsp. cumin seed powder
1/2 tsp. turmeric powder
1/4 tsp. asafoetida powder
salt to taste
2 tbsp. oil
lemon juice to taste
1/2 cup grated cheese or paneer for garnish (optional)

Grind to a paste:
1″ piece ginger peeled
1/2 cup coriander leaves
3-4 green chillies
4 flakes garlic

DIRECTIONS:

Grind 2 tbsp. corn to a coarse paste.

Heat oil in large deep pan, add ground corn and half fenugreek leaves.

Stir and cook on low for 4-5 minutes

Put flours in a large bowl.

Add 3/4 of cooked mixture to flour.

Add salt and chilli powder to taste, knead to a dough.

Make small round dumpling of dough, keep aside.

Add chopped cabbage, beans, corn, and other veggies to remaining cooked corn.

Add 2 cups water, paste, greens, masalas, coconut, salt

Boil for 5 minutes on high.

Add 1 cup water, bring to a boil again.

Add dumplings, simmer for 15 minutes, or till vegetables are done.

Pour into serving dish, garnish with cheese and lemon juice.

Serve hot, with steamed rice or bread, pav or roti.

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