4 small brinjals
4 small potatoes
4 big pieces of plantain
8 tondli/ ivy gourd
1/4 cup surti papdi/surti beans/avrekayi
1/4 cup purple yam(ratalu/kand)
For paste:
1/4 cup coriander leaves
4 green chillies
1 tsp jaggery
1 tbsp lemon juice
1 tsp ginger
1 tsp garlic
1/4 cup fresh peas
1/4 cup coconut
1 tsp coriander seeds
1 tsp cumin seeds
A pinch turmeric
Salt to taste
For Muthiya:
1/4 cup fenugreek leaves
1/8 cup wheat flour
1/8 cup besan
1 tsp chilli powder
A pinch turmeric
Salt
Oil
Tempering:
Oil
1/2 tsp ajwain
A pinch asafoetida
Steps:
In a bowl, take the muthiya ingredients. Add a little water to make a dough. Make small balls from the dough. Deep fry the balls and keep it aside.
Grind the paste ingredients without adding too much water.
Make deep cross into eggplants, plantains and stuff the paste into them.
String the surati beans. If they are too big, cut them into two. Cut tondli into 4.
Heat oil and add ajwain, asafoetida.
Now slowly add all the vegetables and add remaining paste over the vegetables. Add about 1/4 cup water (oil can also be used)
Cover and cook on a medium flame.
When the vegetables are almost done, add muthiya
Cook for 2-3 mins and take off the heat.
