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.
