Gujarati Spring Vegetables

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Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: For the Dumplings:

1 cup chickpea

1⁄4 cup fine semolina

2 tsp. kosher salt

2 tsp. sugar

1 tsp. ground turmeric

1 tsp. sesame seeds

1⁄4 tsp. baking soda

1⁄4 tsp. garam masala

1⁄2 cup fresh fenugreek leaves, minced (or 3 Tbsp. dried)

2 tbsp. vegetable oil, plus more for frying

1 tsp. minced garlic

1 tsp. minced small green

Indian chile or serrano

subheading: For the Vegetables:

6 tbsp. vegetable oil

2 tsp. ground turmeric

1 tsp. ajwain seeds

1⁄4 tsp. asafetida

4 small new potatoes, peeled and halved

1 sweet potato, peeled and cut into 1-inch chunks

2 cups packed cilantro leaves, roughly chopped

2 cups peeled fresh fava beans

1 cup peeled fresh edamame

1 cup peeled fresh (or frozen, thawed) peas

1⁄2 cup plus 2 Tbsp. finely grated fresh or frozen, thawed coconut

2 tbsp. garam masala

2 tbsp. minced garlic

2 tbsp. minced ginger

2 tbsp. sesame seeds

1 1⁄2 tbsp. sugar

1 tbsp. minced small green

Indian chile or serrano

Kosher salt

Lime wedges, for serving

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