1 cup Coriander leaves
1 cup Green Garlic Chives
10 Green Chillies, chopped
2 tbsp Lemon juice
1 tbsp Turmeric powder
1 tbsp White Sesame seeds, toasted
1 tbsp Cumin seeds
1 tbsp Carom seeds
1 tbsp Red Chilli powder
1 cup Coconut, grated
4 tbsp Sugar
250 gms Raw Bananas
250 gms Brinjals
250 gms Sweet Potato
250 gms Baby Potatoes
250 gms Purple Yam, chopped
250 gms Fresh Pigeon Peas
250 gms Surti Papdi
250 gms Val papdi dana
1/4 cup Vegetable Oil
250 gms Methi muthia
Method of preparation:
In a vessel, add coriander leaves, green garlic chives, green chillies, lemon juice, turmeric powder, white Sesame seeds, cumin seeds, carom seeds, salt, red chilli powder, coconut, sugar, mix well and keep them aside.
Give the bananas cuts and fill it with the mixture.
Similarly repeat the process with brinjal, sweet potato, potato and add purple yam.
In a different plate add pigeon peas, surti papdi, val papdi and salt them individually and add oil.
Mix them well.
Take some methi muthia and keep them aside.
In an earthen pot, add all the mentioned ingredients and cover them with crushed banana leaves and hay.
Upturn the earthen wear and cook it in a bonfire for 45 minutes.
Host: Varun Inamdar
Director: Chirag Mehta & Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Shirin Shinde, Abhishek Deshmukh
Production Manager: Sachin Ajgaonkar
Editor: Dinesh Shetty
Producer: Neha Barjatya
Copyrights: Rajshri Entertainment Private Limited
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