Ingredients

750 grams (1 5/8 lb.) surati papadi
500 grams ( 1 1/8 lb.) kand (rataloo)
250 grams ( 9 oz. ) potatoes
250 grams ( 9 oz. ) sweet potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
a few lettuce leaves
salt to taste

green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve

For the garlic chutney
10 cloves garlic
2 teaspoons chilli powder

For the green chutney
1 teacup chopped coriander
4 green chillis
1 teaspoon lemon juice

For the sweet and sour sauce
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
salt to taste

Method
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
7. Cover the matka with an earthen lid and bake in a hot oven at 200 degree C (400 degree F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in alluminium foil and bake in a hot oven at 200 degree C (400 degree F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and sev.

For the green chutney
1. Blend all the ingredients in a liquidiser.

For the garlic chutney
1. Blend all the ingredients in a liquidiser.

For the sweet and sour sauce
1. Blend all the ingredients except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Garnish with coriander.