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This is a  tasty and popular and seasonal specialty from Gujarat made of a variety of vegetables and gram flour dumplings.

6-8 small sized Potatoes
100 gms Yam (kand)
2 Raw bananas
3-4 Small brinjals
2 Ginger (1 inch pieces)
6-8 cloves Garlic
1 medium sized Fresh coriander leaves (bunch)
4 Green chillies
25-30 Broad beans (papdi)
5 tbsps Oil
Asafoetida a pinch
1 tsp Mustard seeds
Salt to taste
1 tsp Turmeric powder
1/2 cup Coconut (scraped)
For muthiya
1/4 cup Gram flour (besan)
1/2 cup Fenugreek leaves
1/2 inch piece Ginger
1-2 Green chilies
Salt to taste
Oil to deep fry


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Wash, peel and dice potatoes, yam and raw bananas. Wash brinjals and slit them into four without cutting the stem. Peel and wash ginger. Peel garlic. Clean, wash and chop coriander leaves finely. Wash, remove stem of green chillies. Make a paste of ginger, garlic and green chillies. Mix in the chopped fresh coriander leaves. String beans and cut into one-inch long pieces. 

To make muthiyas, wash and drain fenugreek leaves, Peel and grate ginger. Wash, remove stems and finely chop green chillies. Mix all the muthiya ingredients except oil and prepare a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil, drain onto an absorbent paper and keep aside. 

Heat oil in a thick-bottomed handi, add asafoetida and mustard seeds. When mustard seeds crackle, add ground masala and broad beans. Place the rest of the vegetables in layers one on top of the other. Sprinkle salt to taste and turmeric powder. Cook for five minutes on high heat. Pour one cup of water, cover and simmer on very low heat for ten to fifteen minutes. Add fried muthiyas and continue to cook for fifteen minutes. Toss the vegetables occasionally but do not use a spoon to stir. Serve hot garnished with grated coconut.




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