Friday, 20 December 2013

SHEPUCHE MUTKE / DILL DUMPLINGS IN DILL SAUCE




SHEPU CHE MUTKE / DILL DUMPLINGS IN DILL SAUCE

INGREDIENTS

Shepu / dill leaves
1 bunch
Green chillies
4 nos
Garlic cloves
8 – 10 nos.
Bajri flour                 
½ cup
Salt
T.T.
Oil
1 tbsp
Jeera / cumin seeds
¼ tsp
Haldi / turmeric pdr
¼ tsp
Water
½ cup

 

METHOD:

1.       Finely shred the dill leaves. Coarsely grind the garlic and green chillies.

2.       Divide the shredded dill leaves in two parts.

3.       To one part of the leaves add in half the ground garlic and green chillies, salt and the bajri flour only as much to fit into the moist leaves.

4.       Add little water if required and make a dough of it.

5.       Shape into lemon sized balls and lightly press in your fist so that you will get a shape like an oval with your finger imprints on it.

6.       Heat oil, add in jeera, haldi and the remaining garlic and green chilli paste.

7.       Sauté a little and add in the other half of the dill leaves. Sauté for some time.

8.       Pour in ½ cup water and bring to boil. When it boils put the flame on a simmer and lightly drop in the prepared mutke / dumplings.

9.       Mix them lightly and cover and cook for 7 – 8  min. check in between. Do not over handle or the dumplings will break.

10.   The bajri from the dumplings helps in thickening and the gravy becomes litpita or saucy.

11.   It tastes best when served hot and  immediately with bhakri.