Ingredients vegetarian 4 servings

• 6 - 8 cloves garlic
• 3 - 4 baby brinjals
• 6 -8 potatoes small
• 1 tsp turmeric powder
• 5 tblsp oil
• 100 gms yam (kand)
• 25 - 30 broad beans (sem fali)
• 4 green chillies
• 2 tblsp coconut scraped
• a pinch asafoetida
• 2 raw bananas
• 1 cup coriander leaves
• 2 inch ginger
• 1 tsp mustard

• 1/4 cup Bengal Gram Flour (besan)
• 1/4 cup Salt to taste
  
• 1/2 cup Fenugreek Leaves (methi)
• 1/2 inch Ginger
  
• 1 - 2 Green Chillies
• 1-2 cup Oil to deep fry
  
• Salt to taste

Directions

• Wash, take off and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of garlic, green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare a firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil, remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
• Shake the vegetables occasionally but do not use a spoon to stir.
• Serve hot decorated with scraped coconut

Comments

Tapan Damania

Sounds ymmm will try this on sunday.......

Mr Shah

Hi Mariya, Being a Gujju I made this dish so many times and I liked the way you presented specially "The Muthiya" preparation because without muthiya and Yam Undhiyu is not possible and it goes very well with Jalebi. Great job keep it up. Thanks for Sharing.

christy gerald

very nice recipe Mariya. I will try it this week.