|Coriander leaves||1 Tablespoon, finely chopped|
|Freshly ground coconut||1 Tablespoon|
|Crushed garlic||2 Teaspoon|
|Grated ginger||1 Teaspoon|
|Gram flour||1⁄2 Cup (8 tbs)|
|Green chilies||5 , crushed|
|Methi leaves||100 Gram, finely chopped|
|Banana chunks||100 Gram, unpeeled (Raw)|
|Red chili powder||1 Teaspoon|
|Brinjals||100 Gram, slit (Small Size)|
|Surti papdi||100 Gram, stringed (Whole)|
|Turmeric powder||1⁄2 Teaspoon|
|Wheat flour||1 Teaspoon|
|Yam chunks||100 Gram, peeled|
Make a stiff dough by mixing all ingredients.
Make small oval dumplings Fry ghattas in heated oil for about 2 minutes.
Take out from oil and keep aside.
Take a large heavy sauce pan.
To proceed Make a paste of chilli, ginger, garlic and 1 tbsp coriander leaves.
Smear with oil and masala paste on the chunky veggies.
Leave for marinating for about 30 minutes.
Reheat the oil in which ghattas were fried.
Now put in all the vegetable chunks and stir.
Cover the pan and cook for 4-5 minutes.
Add some papdi, asafoetida, turmeric, flour, ajwain and salt to taste.
Continue cooking on low flame, while it is covered.
Cook till the yam is almost done.
You can sprinkle water if required to avoid it from sticking at the base of the pan.
Season with coriander leaves and lemon.
Keep stirring and add sugar.