•Double-bean (Surti papdi), stringed, whole – 100gm
•Raw banana chunks unpeeled –
•100gm Yam chunks (Suran) – 100gm
•Small brinjals slit – 100gm
•Baby potatoes – 100gm
•Green chillies (crushed) – 4 -5 no
•Ginger grated – 1 Tsp
•Coriander leaves finely chopped – 1 Tbsp
•Oil – 4 Tbsp
• Asafetida – 1/4th Tsp
•Turmeric powder – ½ Tsp Omum
•(Ajwain, Ova) – 1 Tsp
•Whole coriander (Dhania) powder – 1 tbsp
• Salt – To Taste
•Sugar – ½ Tbsp
•Lemon to taste
•Fresh coconut – 4 Tbsp
For methi ghatta:
•Methi (Fenugreek) leaves finely chopped – 100gm
•Gram flour (besan) – ½ Cup
•Red chilli powder – 1 Tsp
•Salt – To taste
•Oil – 1 Tbsp
1.Mix all ingredients, make stiff dough.
2.Form into small oval, dumplings Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
3.Remove from oil. Keep aside. Use a heavy large sauce pan.
4.Make a paste of chilli, ginger, and coriander.
5.Mix the vegetables with oil and masala paste. Marinate for 30minutes.
6.Heat oil used for frying. Add all the vegetables, stir well.
7.Cover and cook for 4-5 minutes.
8.Now add papdi, turmeric, ajwain and salt.
9.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.