Grind 2 tbsp. corn to a coarse paste.
Heat oil in large deep pan, add ground corn and half fenugreek leaves.
Stir and cook on low for 4-5 minutes
Put flours in a large bowl.
Add 3/4 of cooked mixture to flour.
Add salt and chilli powder to taste, knead to a dough.
Make small round dumpling of dough, keep aside.
Add chopped cabbage, beans, corn, and other veggies to remaining cooked corn.
Add 2 cups water, paste, greens, masalas, coconut, salt
Boil for 5 minutes on high.
Add 1 cup water, bring to a boil again.
Add dumplings, simmer for 15 minutes, or till vegetables are done.
Pour into serving dish, garnish with cheese and lemon juice.
Serve hot, with steamed rice or bread, pav or roti.
Making time: 1 hour
Makes: 8-9 servings
Shelflife: 4-5 hours (reheat to serve)
Grind to a paste:
1" piece ginger peeled
1/2 cup coriander leaves
3-4 green chillies
4 flakes garlic
Introduction to Green Leafy Veggies