Ingredients 

• 100 gms. surti papdi, stringed, whole
• 100 gms. raw banana chunks unpeeled
• 100 gms. yam chunks (kand) peeled
• 100 gms. small brinjals slit
• 4-5 green chillies crushed
• 1 tsp. ginger grated
• 1/2 tsp. garlic crushed
• 1 tbsp. coriander leaves finely chopped
• 1 tsp. wheat flour
• 4 tbsp. oil
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. ajwain
• Salt to taste
• 1/2 tbsp. sugar
• Lemon to taste

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 methi 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. 

For Undhiyu

• Use a heavy large sauce pan. 
• Form a paste of chilli, ginger, garlic, coriander. 
• Rub the chunky veggies with oil and masala paste. 
• Marinate for 30 minutes. 
• 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.