Green Vegetable Khaman

Name: Green Vegetable Khaman
Total time: 1800 s
Yield: 4serving
Cuisine: Indian
Ingredients: 1 & 1/2 cups besan; 1 cup fresh or frozen green peas; 1 cup palak parboil; 1 cup methi leaves; 1 tbsp ginger-green chilli paste; 2 tbsp dahi; 1/2 cup water; 2 tsp oil for greasing; to taste Salt; 11/2 tsp fruit salt; 4 tsp For tempering:- oil; 1/2 tsp mustard seeds; 10-15 curry leaves; 2 slit green/red chillies; 2 tbsp For garnish chopped coriander leaves; 3 tbsp grated fresh coconut; 4 tbsp fine rawa

Kalpana Solanki @cook_13477867

#Winter
#Post-2Khaman is a steamed savoury cake that a light and fluffy and taste with a tangy green chutney.

Kalpana Solanki @cook_13477867

#Winter
#Post-2Khaman is a steamed savoury cake that a light and fluffy and taste with a tangy green chutney.

Saved

Ingredients

30minutes

4serving

1 & 1/2 cupsbesan
1 cupfresh or frozen green peas
1 cuppalak parboil
1 cupmethi leaves
1 tbspginger-green chilli paste
2 tbspdahi
1/2 cupwater
2 tspoil for greasing
to tasteSalt
11/2 tspfruit salt
4 tspFor tempering:- oil
1/2 tspmustard seeds
10-15curry leaves
2slit green/red chillies
2 tbspFor garnish chopped coriander leaves
3 tbspgrated fresh coconut
4 tbspfine rawa

Saved

Steps

30minutes

1

Puree the green peas and palak with a little water.
2

Combine the besan, rawa, puree, methi leaves, ginger-chilli paste, yogurt and salt and make smooth batter.
3

Now add the fruit salt or eno to the batter. Pour remaining water over it and mix well.
4

It should start getting bubble and pour mixture Iinto a greased thali and place thali in the steamer.
5

Steam on a medium flame for 12-15 minutes.
6

Insert knife in the middle and it comes out clean it is done.
7

Turn off the flame and allow to cool for around 2-4 minutes.
8

Then remove slowly and cut into desired shape.
9

Heat oil in a pan add the mustard seeds, one they splutter add the curry leaves and chilli and for 20 seconds.
10

Pour over this tempering on the khaman.
11

Garnish with fresh coconut, coriander leaves.