1/4 kg Papadi beans
1/4 kg Brinjals
1/4 kg Potatoes
100 grams Yam
2 Bananas
2 cups Grated coconut
6 Green chillies
8-10 Garlic cloves
1 tablespoon Chopped ginger
1 cup Coriander leaves
1 teaspoon Turmeric powder
2 tablespoons Coriander powder
1 teaspoon Red chilli powder
1 teaspoon Sugar
1 pinch Asafoetida
6 tablespoons Oil
1/4 teaspoon Soda bi-carb
2 Sweet potatoes
Salt (As per taste)

Mix together the gram flour, fenugreek leaves, ½ teaspoon red chilli powder, turmeric powder, asafoetida and salt and knead into a smooth, stiff dough with a little water. Form small (3 inches)oblongs. Deep fry in hot oil till evenly brown. Keep aside. These are the muthias.

Quarter the brinjals, sweet potatoes, potatoes and yam (kand). Thread the beans and split into two. Cut the bananas into three pieces and slit each piece vertically till just above the base.

Grind the ginger, garlic and green chillies to a fine paste. Mix together coriander leaves, salt, turmeric powder, coriander powder, red chilli powder, grated coconut and the ground paste. Lightly stuff the bananas with a little bit of this mixture. Mix the papdi with the remaining mixture.

Heat oil in a deep bottmed pan, add asafoetida, chopped yam and potatoes. Sprinkle a little salt. Layer this with half the papdi mixture. Arrange the chopped brinjals over this. And layer again with the remaining papdi mixture. Mix the soda with ¼ cup water and add into the vegetables. Cover with a lid. Put half a cup of water on top of the lid and cook over medium heat, stirring occasionally and very gently. When almost done, add the stuffed bananas and the muthiyas. Mix gently. Cover and simmer till the vegetables are completely cooked.

Serves : 4 Time : 120 mins.