Gujarati cuisine

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Ingredients :

6 - 8 cloves	garlic	4 nos.	green chillies
3 - 4	baby brinjals	2 tblsp	coconut scraped
6 -8	potatoes small	2nos.	raw bananas
1 tsp	turmeric powder	1 cup	coriander leaves
5 tblsp	oil	2 inch	ginger
100 gms	yam (kand)	1 tsp	mustard
25 - 30	broad beans (sem fali)	Pinch of Asafetida

For Muthiya :

1/4 cup	Bengal Gram Flour (besan)	1/2 cup	Fenugreek Leaves (methi)
1/2 inch	Ginger	1 – 2nos.	Green Chillies
Oil to deep fry		Salt to taste

Preparation :

• Wash, take off and dice potatoes, yam and raw bananas.
• Wash brinjals and slit them into four without cutting the stem.
• Make a paste of garlic, green chillies and ginger and mix cut coriander.
• Mix all the muthiya ingredients except oil and prepare a firm dough.
• Divide into small portions and shape each into one-inch long half-inch thick rolls.
• Deep fry in hot oil, remove and keep aside.
• String beans and cut into one-inch long pieces.
• Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
• When mustard seeds crackle mix in ground masala and broad beans.
• Put the rest of the vegetables in layers one on top of the other.
• Sprinkle salt and turmeric powder.
• Stir fry for five minutes on high flame heat.
• Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
• Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
• Shake the vegetables occasionally but do not use a spoon to stir.
• Pinch of Asafetida Serve hot decorated with scraped coconut.