Grind together the coconut, ginger and green chillies.
Remove stalks from brinjals and make 2 incisions, lengthwise but stopping just before it splits, in order to hold pieces together.
Fill in the ground ingredients without over stuffing.
Heat the oil, add cumin seeds and when it splutters, add remaining ground ingredients.
Mix in the coriander, chilli powder, turmeric and salt.
Stir-fry until the oil separates, add yam, papdi, brinjals, sweet potatoes, bananas, peas, potatoes and coriander leaves. Stir around occasionally over high flame, then reduce flame and let it cook until all the vegetables become tender.
Add the muthias and simmer for 15 minutes. Remove from flame and serve.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.