- 4 small purple eggplants
- 4 small potatoes
- 4 big pieces of plantain
- 8 tendli(ivy gourd)
- 1/4 cup surti papdi (whole tender avrekayi)
- 1/4 cup purple yam(ratalu)
- 1/4 cup coriander leaves
- 4 green chillies
- 1 tea spn jaggery
- 1 tbl spn lemon juice
- 1 tea spn ginger
- 1 tea spn garlic
- 1/4 cup fresh peas (I used 1/2 cup peas)
- 1/4 cup coconut (I did not use this)
- 1 tea spn coriander seeds
- 1 tea spn cumin seeds
- A pinch turmeric
- Salt
- 1/4 cup fenugreek leaves
- 1/8 cup wheat flour
- 1/8 cup besan
- 1 tea spn chilli powder
- A pinch turmeric
- Salt
- Oil
- Oil
- 1/2 tea spn ajwain
- A pinch asafoetida
Method:In a bowl, muthiya contents. Add a little water to make a dough. Make small balls of dough. Deep fry the balls and keep it aside.grind the ingredients. (I also stuffed potatoes) string surti papdi. If they are very large, cut them in two. Tendli 4.Heat cut in oil (I use muthiya remaining oil from frying) and add the ajwain, asafoetida.Now gradually add all the vegetables and add the vegetables over the remaining paste. About 1 / 4 cup water (usually used oil, I used water), cover and cook over a medium flame add. Since I used frozen sweet potato, I did not add it at this stage, because if long.When paste to the cooked vegetables are almost done, muthiya to add (if not done it before and yam Added the) Cook for 2-3. Minutes and take off the heat. After adding hot Muthiyas.Serve Do not mix too much.
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