All vegetables take 1/4 kg.
Veges list:
Surti papdi, potatoes, sweet potatoes, yam, brinjals.
Prep: After washing and peeling potatoes, sweet potatoes and yams, dice them into bite size pcs. Cut the stems of brinjal and make slits. Clean and split the surti papdi.
Masala: dry roast a handful of sesame seeds and a handful of peanuts seperately. Grind them together. Make another wet paste of coriander leaves, imli, salt, green chillies and jaggery. Mix these both masalas together.
Fill the masala inside the slit brinjal and the rest of masala apply on all otger vegetables.
Making: heat oil in a pressure cooker....add hing, rai and ajwain. Add all veges including brinjals etc. Mix well and add little water...pressure cook for two whistles.
For muthiya: take 1/3 rd cup chane ka atta, and 1/2 cup wheat flour. Mix dhana jeera powder, salt and red chilli powder. Mix well with water and oil just like any other atta. Make cylenders of abour an inch and fry well.
Add when vegetables are cooked.
Serve with sev and onion garnish.
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