Bhartiyu is a traditional recipe of South Gujarat. This Gujarati viasrati vangi is very quick to make and is a must try winter recipe. This recipe is prepared using purple yam and has a masala prepared from coconut, green chilies and green garlic. Green garlic gives a fantastic flavour to this Gujarati recipe. This Gujarati recipe is steamed and hence it is totally oil free recipe.
Recipe:
Ingredients:
Purple Yam (Kand)
For Marination:
Black Pepper (Kali Mirch) Powder
Lemon Juice
Coriander Leaves (Dhania)
Salt
For Masala:
1/2 Cup Grated Coconut (Nariyal)
Finely Chopped Coriander Leaves (Dhania)
2-3 Teaspoons of Finely Chopped Green Garlic (Hara Lehsun)
8-10 Green Chilies (Hari Mirch)
1-2 Teaspoon Sesame Seeds (Safed Til)
For Shallow Frying:
Finely Chopped Green Garlic (Hara Lehsun)
Finely Chopped Coriander Leaves (Dhania)
Procedure:
1. Make medium slices of purple yam. Marinate it with black pepper powder, salt, lemon juice and coriander leaves. Apply it to both sides. Marinate it for 15-20 minutes.
2. In a mixer cup add grated coconut, finely chopped green garlic, green chilies, sesame seeds, coriander leaves, sugar and salt. Grind it into a coarse paste. Don’t use water.
3. Apply this paste on purple yam piece and place another piece over it. Make it like a sandwich.
4. In a kadhai boil some water. Place a hole sieve over it and steam the prepared purple yam sandwich. Steam for 10-15 minutes.
5. Now on a tawa heat some oil and add finely chopped green garlic and finely chopped coriander leaves. Shallow fry the purple yam from both sides. Bhartiyu is ready.
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