100 gms. surti papdi, stringed, whole100 gms. raw banana chunks unpeeled100 gms. yam chunks (kand) peeled100 gms. small brinjals slit4-5 green chillies crushed1 tsp. ginger grated1/2 tsp. garlic crushed1 tbsp. coriander leaves finely chopped1 tsp. wheat flour4 tbsp. oil1/4 tsp. asafoetida1/2 tsp. turmeric powder1 tsp. ajwain salt to taste1/2 tbsp. sugarlemon to taste
For methi ghatta:100 gms. methi leaves finely chopped1/2 cup gram flour (besan)1 tsp. red chilli powder1 tbsp. fresh ground coconutsalt to taste1 tbsp. oil
For ghatta:Mix all ingredients, make stiff dough.Form into small oval, dumplingsHeat the 4 tbsp. 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 hourMakes: 5-6 servingsShelflife: 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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