| 1 | sm | Bunch coriander leaves |
| 4 | | Green chillies |
| 1 | | Inch piece ginger |
| 4 | | Cloves garlic (many Gujeratis would omit this) |
| 1 | ts | Cumin seeds |
| 1/4 | ts | Ajwain |
| 2 | tb | Roasted and pounded sesame seeds |
| 1/2 | | Coconut, finely grated |
| 1 | ts | Garam masala |
| 1 | tb | Sugar |
| 250 | g | Surti papadi (or other green beans) |
| 12 | | Baby potatoes, peeled |
| 150 | g | Tomatoes, blanched, peeled and sliced |
| 5 | sm | Eggplants (about 2-4 inches long) |
| 2 | | Sweet potatoes |
| 1/2 | c | Shelled green toor pulse |
| 2 | sm | Raw guavas |
| 2 | sm | Raw bananas (i.e., plantains) |
| 2 | sm | Carrots |
| | FOR MUTHIA |
| 125 | g | Besan (chickpea) flour |
| 1 | | Big bunch fenugreek leaves, cleaned and sliced finely |
| 1 | | Big onion, minced |
| 1 | | Clove garlic, crushed |
| | Buttermilk (i.e., yoghurt thinned with water to the consistency of milk) |
| 1 | pn | Asafoetida |
| 2 | | Green chillies |
| 1 | tb | Oil |
| | Salt to taste |
