By Akshara
July 28, 2026
Preparing this mixed vegetable dish during the rainy season requires extra care with fresh produce. The monsoon brings beautiful greens and root vegetables to the market, but they need thorough cleaning to remove mud and insects. Soaking the vegetables in warm salt water before chopping ensures they are completely safe to eat. Slow cooking these fresh ingredients with a fragrant green paste of coriander, coconut, and green chillies yields a rich and comforting bowl. This hearty dish is perfect for sharing with family on a wet weekend.
 1 cup surti papdi (flat beans), strung and halved  1 cup purple yam (kand), peeled and cubed  1 cup baby potatoes, peeled and slit across the top  1/2 cup baby eggplants, slit across the top  10 fried muthiya (gram flour dumplings)  1 cup fresh grated coconut  1/2 cup fresh coriander leaves, finely chopped  2 tablespoons green chilli and ginger paste  1/2 teaspoon turmeric powder  1 teaspoon cumin and coriander powder  4 tablespoons vegetable oil  1/2 teaspoon carom seeds (ajwain)  Salt to taste
Soak the papdi, purple yam, baby potatoes, and eggplants in a large bowl of warm water with a spoonful of salt for fifteen minutes, then scrub and rinse them thoroughly under running water to remove all monsoon dirt.
Mix the grated coconut, chopped coriander, green chilli and ginger paste, turmeric, cumin and coriander powder, and salt in a bowl to create the stuffing masala.
Stuff the slit baby potatoes and eggplants generously with the prepared masala mixture, keeping the leftover spice mix aside for the gravy.
Heat the oil in a heavy bottomed pot, temper with carom seeds, then add the flat beans, purple yam, stuffed vegetables, and remaining masala with a cup of water.
Cover and simmer on low heat for 20 minutes until tender, dropping in the fried muthiya for the final five minutes before serving hot.