Ingredients

• 100 g - surti papdi, stringed, whole
• 100 g - raw banana chunks unpeeled
• 100 g - yam chunks (kand) peeled
• 100 g - 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
• 1/2 tbsp - sugar
• lemon according to your taste
• For methi ghatta :
• 100 g - methi leaves, finely chopped
• 1/2 cup - gram flour (besan)
• 1 tsp - red chilli powder
• 1 tbsp - freshly ground coconut
• salt
• 1 tbsp - oil

How to Make Methi Undhiyu

• For ghatta : Mix all the ingredients, make a stiff dough.
• Make small oval dumplings (ghattas).
• Heat 4 tbsp oil and fry them for 2 mins.
• Remove from oil. Keep aside.
• Use a heavy large saucepan.
• Make a paste of chilli, ginger, garlic and coriander.
• Rub the chunky vegetables with oil and masala paste.
• Marinate for 30 mins.
• Heat oil used for frying ghattas to proceed.
• Add all the chunky vegetables, stir well.
• Cover and cook for 4-5 mins.
• Add papdi, turmeric, flour, ajwain and salt.
• Cover and cook on low flame till the yam is almost done.
• Add coriander, lemon, and sprinkle some water if required.
• Add sugar and stir. Serve hot, either as is, or with parathas.