INGREDIENTS
1 pinch
Asafetida
8
Baby eggplants
5 tsp
Coriander, powder
1/2 cup
Coriander, leaves
2 tsp
Garlic
2 tsp
Ginger
1 tsp
Green chilies, hot
1
Idaho potato, medium
1 1/2 cups
Indian flat bean
2 tbsp
Peanut, ground
1
Sweet potato, medium
1 cup
Violet indian yam
1 tsp
Kashmiri red chili powder
3 tsp
Kosher salt
2 tsp
Sugar
1/4 tsp
Turmeric, ground
1/4 cup
Oil
3 tbsp
Coconut, dry lightly roasted
1 tsp
Cumin, powder
1/2 cup
Water
1 teaspoon carom seeds (/ajwain)
1 cup
Pre-cooked muthia