Ghee wale tuver Dana In A Kathiyawadi Mini Platter

Ingredients

• 3 tbsp ghee
• 1 cup fresh tuver dana
• 1/4 tsp turmeric powder
• Salt to taste
• 1/4 tsp ajwain or carrom seeds
• 1/4 cup green garlic bulbs, finely chopped
• 1 tsp green chilli – ginger paste
• 1/4 cup green garlic stalks, finely chopped
• 1 pinch garam masala
• Chopped green garlic stalks to garnish
• To serve: Bajra Na Rotla (2 pieces)
• Lila Lehsan Ni Kadhi (1 bowl)
• Golpapdi (3 pieces)

Steps

1. Season the tuver dana in a bowl with turmeric powder and salt, then pressure-cook it with 1 cup of water for 4 whistles.
2. Wait until the pressure has been released before opening the cooker and removing the bowl of cooked tuver dana.
3. Put the ghee and ajwain in a pan. Let the ajwain splutter before adding the finely chopped green garlic whites, then sauté them to a slightly pink colour.
4. Drain the cooked tuver dana before adding it to the pan with the green chilli-ginger paste. Mix them together.
5. Mix in the finely chopped green garlic stalks and garam masala, then cook for 2 – 3 minutes. Garnish with chopped green garlic stalks and serve hot.
6. Ajwain or carrom seeds must be included in this vegetable.