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to flour ; make a soft dough. Divide in equal portions, flatten, roll in poppy seeds, fry in oil until golden brown on low fire, serve hot.
---BENGALI Mahila SAMITI
Palak Bhaji 1 Kilo Palak
Kio tender brinjal 1 Kilo Green peas
A piece of ginger 6 Green Chillis
4 Flakes of garlic, 4 Tb. Sp. Oil
I To. Sp. Pure Ghee 1 Tb. Sp. Mustard seod 1 Tb. Sp. Sugar and Salt.
Clean and cut palak, wash well and soak in water for 15 minutes. Cut brinjal small cubes, shell pezs, grind ginger to a very fine paste. Heat oil a sauce pan. When the oil smokes add brinjal, fry brinjal til tender and brown. Take out and keep aside.
Now add pure ghee in it, when ghee is heated, put in mustard seeds, green chillies and flakes of garlic. Add chopped palak, sugar, salt paste or ginger, peas, stir well. Cover the pan sauce cook till palak is very tender and dried up. Do not add water. Add fried brinjals. Mix well, serve hot with rice or chappaties.
- BENGALI MAHILA SAMITI
Pumpkin Leaves Bada 6 Pumpkin leaves. 1 Cup of steamed Vegetables.
(Potato, carrot and peas) or any other vegetables as desired. 1 Tn. Sp. Grated Cocoanut, 1 Tb. Sp. Poppy seeds, 2 Green Chillies 1 Tb. Sp. Mustard Oil,
Salt to taste and oil to fry. For dipping prepare besan as usual.
Wash the pumpkin leaves thoroughly and keep them aside for some time. When it is dried sprinkle a bit of salt. Grind all the
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
