Ingredients:
Surti Papdi – 1/2 kg, stringed and slit
Purple Yam – 1/2 kg, peeled and cubed
Yam – 250 gms, peeled and cubed
Small Potatoes – 250 gms, peeled
Sweet Potatoes – 250 gms, peeled and sliced
Small Brinjals – 250 gms
Carrots – 100 gms, peeled and sliced
Toor Dana (fresh green pulse) – 50 gms
Methi Muthiya – 1
(Methi Muthiya is a steamed dumpling made from fenugreek leaves
and flour)
Carom Seeds – 1 tsp
Green Chilli Paste – 1 tblsp
Ginger Paste – 1 tblsp
Ground to a Masala
Fresh Coconut – 1/2, grated
Coriander – 30 gms, chopped
Green Garlic – 30 gms, chopped
Cumin Seeds – 2 tsp, roasted
Coriander Powder – 2 tsp
Chilli Paste – 1 tblsp
Ginger Paste – 1 tblsp
Chilli Powder – 1 tsp
Sugar – 30 gms
Juice of 1 Lemon
Salt to taste
For the tempering:
Carom Seeds – 1/2 tsp
Asafoetida – 1/2 tsp
Oil – 6 tblsp
Method:
1. Make a criss-cross slit in the potatoes, brinjals, sweet potatoes and yams taking care not to separate the segments.
2. Fill half the masala mixture into the slits of the vegetables. Keep the rest of masala for later use.
3. Heat the oil in a pressure cooker and add the asafoetida and carom seeds.
4. Add the surt papadi, potatoes, yam, 8 toor dana, carrots, potatoes and sweet potatoes, purple yam, brinjals and one cup of water and pressure cook for two whistles.
5. Transfer the cooked vegetables into a large pan and add the muthiyas, the remaining masala and 1 cup of water.
6. Cook on a slow flame till the oil separates.
7. Serve hot.
