1. Remove stalks from the papri, wash and cut each pod into the desired number of pieces. Wash thoroughly once again.
2. Put four cups of water in a medium sized vessel. Bring to boil. Add salt, turmeric and lastly the vegetable. Allow to cook on an open stove till soft. Do not drain the water.
3. Chop the onion finely. Slice the sweet potatoes and cut the tomatoes into small pieces. Wash the green garlic and cut finely.
4. In a clean vessel heat the ghee. When hot add the ajwain seeds, chillies and the
• chopped ginger and garlic. Lower the flame and fry till the ginger browns. Add the tomatoes and chilli powder. Cover and simmer over a very low flame for five minutes. Stir and add the sweet potatoes and the vegetable with whatever water that is leftover after boiling it. Mix well with the masala and cover and simmer for 15 minutes. Garnish with chopped coriander and serve with kababs and rotlis.