Oil 5 tbsps, Cumin Seeds 1 tsp, Asafoetida a pinch, Chilli-Ginger paste 1 tsp, Papdi 100 gms, Brinjals 100 gms, Potato 100 gms, Sweet Potato 100 gms, Everest Turmeric Powder ½ tsp, Everest Garam Masala 1 tsp, Sugar 1 tsp, Coriander Leaves & Fresh Grated Coconut ½ cup.

Heat oil and saute cumin seeds, asafoetida and chilli-ginger paste, for 2 mins. Toss in cleaned and cut papdi, brinjal, potato and sweet potato. Stir-fry for 3 mins. Add Everest Turmeric Powder and ½ cup water. Cover and cook on a medium flame till almost done. Remove lid, add Everest Chilli, Coriander Powder & Garam Masala. Cover tightly. Cook till done. Sprinkle sugar, chopped coriander leaves and grated fresh coconut. Cook for 2 mins more. Serve hot with chappatis.