Instructions: For ghatta:
Mix all ingredients, make stiff dough.

Form into small oval, dumplings

Heat the 4 tablespoon oil,fry ghattas for 2 minutes.

Remove from oil. Keep aside.

Use a heavy large sauce pan.

To proceed:
Form a paste of chilli, ginger, garlic, coriander,

Rub the chunky veggies with oil and masala paste.

Marinate for 30minutes.

Heat oil used for frying ghattas to proceed.

Add all the chunky vegetables, stir well.

Cover and cook for 4-5 minutes.

Add papdi, turmeric, flour, ajwain and salt.

Cover and cook on low till the yam is almost done.

Add coriander, lemon, and sprinkle some water if required.

Add sugar, stir.

Serve hot, either as is, or with parathas.

Making time: 1 hour

Makes: 5-6 servings

Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.