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Take a blender to add 5 tbsp chopped green garlic, 3 tsp chopped green chilli, 1 tbsp lemon juice and sprinkle salt.
Blend to make a paste and keep aside.
To make green papdi masala, take a mixing bowl add 1 cup chopped coriander leaves, 2 cup green surti papdi, 1 cup pigeon peas and 3 tbsp of the previously made paste of garlic and green chill.
Further, add 2 tsp sugar, 1/2 tsp asafoetida, 2 tsp salt and 5 tbsp dhaniya powder.
Using your hand mix well, making sure all the ingredients are distributed evenly. Divide it among 4 bowls and keep aside.
Heat 3 tbsp oil in a pressure cooker and add 1 tsp cumin seeds.
Once the cumin seeds start crackling, add 1/2 tsp hing, 1/4th tsp baking soda, 3/4th cup boiled potato halves and sauté it.
Layer this with 1 bowl of green papdi masala.
Further, add 1 cup boiled diced sweet potato, layer this with the 2nd bowl of green papdi masala.
Then add 1/2 cup boiled and diced yam, layer it with 3rd bowl of green papdi masala.
Finally, add 1/2 cup diced brinjal and layer it with the 4th bowl of green papdi masala.
Cover the cooker and cook till 2 whistles.
Remove the cover, lower the flame and cook for another 10 minutes.
Mix very gently and transfer to a serving bowl.