Ingredients:
• 100 g – surti papdi, stringed, whole
• 100 g – Raw banana chunks unpeeled
• 100 g – Yam chunks (kand) peeled
• 100 g – small Brinjals slit
• 4-5 – Green chillies crushed
• 1 tsp- Ginger grated
• 1/2 tsp – Garlic crushed
• 1 tbsp- Coriander leaves finely chopped
• 1 tsp – Wheat flour
• 4 tbsp – oil
• 1/4 tsp – Asafoetida
• 1/2 tsp- Turmeric powder
• 1 tsp -ajwain
• salt
• 1/2 tbsp – Sugar
• Lemon according to your taste
• For Methi ghatta :
• 100 g – Methi leaves, finely chopped
• 1/2 cup – gram flour (besan)
• 1 tsp – Red Chilli powder
• 1 tbsp – freshly ground Coconut
• salt
• 1 tbsp – oil
Method:
- For ghatta : Mix all the ingredients, make a stiff dough.
- Make small oval dumplings (ghattas).
- Heat 4 tbsp oil and fry them for 2 mins.
- Remove from oil. Keep aside.
- Use a heavy large saucepan.
- Make a paste of chilli, ginger, garlic and coriander.
- Rub the chunky vegetables with oil and masala paste.
- Marinate for 30 mins.
- Heat oil used for frying ghattas to proceed.
- Add all the chunky vegetables, stir well.
- Cover and cook for 4-5 mins.
- Add papdi, turmeric, flour, ajwain and salt.
- Cover and cook on low flame till the yam is almost done.
- Add coriander, lemon, and sprinkle some water if required.
- Add sugar and stir. Serve hot, either as is, or with parathas.
Recipe courtesy of Mrinal