Ingredients:

• 100 gms – surti papdi, stringed, whole
• 100 gms – Raw banana chunks unpeeled
• 100 gms – Yam chunks (kand) peeled
• 100 gms – 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 to taste
• 1/2 tbsp – Sugar
• Lemon to taste
• For Methi ghatta:
• 100 gms – Methi leaves finely chopped
• 1/2 cup – gram flour (besan)
• 1 tsp – Red Chilli powder
• 1 tbsp – fresh ground Coconut
• salt to taste
• 1 tbsp – oil

Method:

1. For ghatta:
2. Mix all ingredients and make stiff dough.
3. Form into small oval dumplings
4. Heat 4 tbsp oil and fry ghattas for 2 mins.
5. Remove from oil. Keep aside.
6. Use a heavy large saucepan.
7. To proceed:
8. Form a paste of chilli, ginger, garlic and coriander.
9. Rub the chunky veggies with oil and masala paste.
10. Marinate for 30 mins.
11. Heat oil used for frying ghattas to proceed.
12. Add all the chunky vegetables and stir well.
13. Cover and cook for 4-5 mins.
14. Add papdi, turmeric, flour, ajwain and salt.
15. Cover and cook on low till the yam is almost done.
16. Add coriander, lemon, and sprinkle some water if required.
17. Add sugar and stir.
18. Serve hot with parathas.

Recipe courtesy of Saroj Kering