Yield: 1 servings

Measure Ingredient
100 grams Surti papdi; stringed, whole
100 grams Raw banana chunks unpeeled
100 grams Yam chunks; (kand) peeled
100 grams Small brinjals slit
4 \N Green chillies crushed; (4 to 5)
1 teaspoon Ginger grated
½ teaspoon Garlic crushed
1 tablespoon Coriander leaves finely chopped
1 teaspoon Wheat flour
4 tablespoons Oil
¼ teaspoon Asafoetida
½ teaspoon Turmeric powder
1 teaspoon Ajwain
\N \N Salt to taste
½ tablespoon Sugar
\N \N Lemon to taste
100 grams Methi leaves finely chopped
½ cup Gram flour; (besan)
1 teaspoon Red chilli powder
1 tablespoon Fresh ground coconut
\N \N Salt to taste
1 tablespoon Oil


For ghatta:

Mix all ingredients, make stiff dough.

Form into small oval, dumplings Heat the 4 tablespoon oil,fry ghattas for 2 minutes.

Remove from oil. Keep aside.

Use a heavy large sauce pan.

To proceed:

Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste.

Marinate for 30minutes.

Heat oil used for frying ghattas to proceed.

Add all the chunky vegetables, stir well.

Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt.

Cover and cook on low till the yam is almost done.

Add coriander, lemon, and sprinkle some water if required.

Add sugar, stir.

Serve hot, either as is, or with parathas.

Making time: 1 hour

Makes: 5-6 servings

Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

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