Oondhiu

Ingredients	Quantity
Yam	115gms
Potatoes	340gms
Sweet potatoes	225gs
Small brinjals	225gms
Ripe rajeli bananas	3
Fenugreek leaves	1 bunch
Soda bicarbonate	a  pinch
Sugar	2 tsp
Lime	1
Coconut	½ (115gms)
Coriander leaves	1 bunch
Garlic	30gms
Double beans	115gms
Field beans	115gms
Bengal gram flour	115gms
Chilli powder	2 tsp
Turmeric	½ tsp
Green chillies	5 – 10gms
Asafoetida	¼ tsp
Ginger	½ inch piece
Gingelly oil	120ml
Salt	to taste

Peel yam, potatoes and sweet potatoes. Cut yam and sweet potatoes into 2.5cm (1”) cubes. Remove stems from brinjals. Cut bananas into 2 pieces each without removing skin. Slit potatoes, brinjals and bananas into quarters up to half way down their lengths. Clean fenugreek leaves. Sprinkle with salt (this removes bitterness) and set aside. Clean double beans. Mix salt, a pinch of turmeric, chilli powder, a little oil, fenugreek leaves and the gram flour. Add water little by little to form a stiff paste. Make a ball of this paste. Fry till brown and set aside. Mix together grated coconut, chopped coriander leaves, garlic, ground ginger, green chillies, sugar, soda bicarbonate and asafoetida. Mix well. Divide into three portions. Stuff slit brinjals, potatoes and bananas with 2 portions. Smear yam and sweet potatoes with remaining third, setting aside about 1 tsp of the spices. Heat oil in a shallow pan. When hot, add spices. Fry well. Add 300 ml of water. When the liquid boils add double beans, field beans and a pinch of soda. Cook for a few minutes. Add stuffed brinjals. Cook for 10 minutes. Add potatoes, sweet potatoes, sweet potatoes and yam cubes. When nearly done, add fried gram balls and stuffed bananas. Cook till done.