Undhiyu

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

Procedure:
For ghatta :
1. Mix all ingredients, make stiff dough.
2. Form into small oval, dumplings
3. Heat the 4 tbsp. oil, fry ghattas for 2 minutes.
4. Remove from oil. Keep aside.
5. Use a heavy large sauce pan.

To proceed :
1. Form a paste of chilli, ginger, garlic, coriander.
2. Rub the chunky veggies with oil and masala paste.
3. Marinate for 30 minutes.
4. Heat oil used for frying ghattas to proceed.
5. Add all the chunky vegetables, stir well.
6. Cover and cook for 4-5 minutes.
7. Add papdi, turmeric, flour, ajwain and salt.
8. Cover and cook on low till the yam is almost done.
9. Add coriander, lemon, and sprinkle some water if required.
10. Add sugar, stir.
11. Serve hot, either as is, or with parathas.