Purple Yam (kand) peeled
Green peas shelled
Surti papdi stringed seeds separated
Fresh coriander leaves chopped
Ginger-green chilli paste
Baby brinjals slit into 4 without cutting through
Whole wheat flour (atta)
Gram flour (besan)
Fresh fenugreek (methi) chopped
Carom seeds (ajwain)
Red chilli powder
Ginger-garlic-green chilli paste
To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and sufficient water and knead into stiff dough. Divide the dough into small equal portions and shape them into cylindrical muthiyas.
Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper.Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl.
Chop green garlic. Grind together green peas and ¼ cup coconut. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix. Mix remaining coconut, coriander leaves and green garlic.
Add ginger-green chilli paste, pinch of soda and mix well.
Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour, add 2 cups water and let it come to a boil.
Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture, remaining coconut green pea mixture and salt and mix well.
Add remaining coconut-green garlic mixture, coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done. Serve hot.