For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil
For ghatta:
Mix all ingredients, make stiff dough. Form
into small oval, dumplings Heat the 4 tbsp.
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.
