Mixed Vegetables
| 4 cms piece ginger, ground | 100 gms small papdi beans, split into two each |
| 100 gms peas, shelled | 100 gms small brinjals, quartered with stems intact |
| 2 sweet potatoes, peeled | 2 bananas, cut into three pieces each |
| 1/2 coconut, grated | 2 cups methi (fenugreek) leaves, chopped |
| 2 cups coriander leaves, chopped | 100 gms small potatoes, peeled, halved |
| 4 green chilies, ground to a paste | 4 tbsp gram flour, sieved |
| 1 tsp chili powder | 2 tbsp coriander powder |
| 1 tsp turmeric powder | 1 tbsp yogurt |
| 1 lemon | 2 tsp sugar |
| 1/2 tsp soda bi carbonate | 1 tsp ajwain seeds (fennel) |
| A pinch of asafoetida | Sufficient oil |
| Salt to taste |
METHOD:
1. Add the fenugreek leaves to the gram flour together with 1/3 of the masalas - ginger and green chilies paste, coriander, turmeric, red chili powder and salt.
2. Add yogurt, sugar and 1 tbsp oil. Form a stiff dough. Shape into long sausage like rolls. Deep fry the rolls in hot oil till golden brown in color and keep aside.
3. Mix the grated coconut with the rest of the masalas. Heat 6 tbsp of oil in a pressure cooker. Add asafoetida, ajwain seeds and soda bi carbonate.
4. Put in all the vegetables, the coconut, masalas, salt and the prepared rolls. Cover and cook till tender.
5. Sprinkle lime juice and coriander leaves over the mixture before serving with hot puris.