Make a paste of green chillies and coriander.

In a large heavy bottom saucepan add 2 cups of water.

Add the green chilies and coriander paste, cumin seeds, oil, salt.

Add the flour and mix to make a runny batter.

Place the saucepan on medium heat and cook the batter till it turns into a thick dough that leaves the sides of the pan.

Keep the flame low and stir continuously.

Once the rice dough (khichu) is ready transfer the dough to a plate and knead well.

It will be a little hot, so take care but continue to knead till the dough has soften well.

Shape the dough into dhokli. Small balls, with indentations in center, flat discs or gnocchis as I have done.

Oil and keep aside.

To make the stew:

Place a large, deep wok or kadai on a medium flame.

Once the wok is hot add the oil, mustard seeds, hing and minced ginger+chillies+garlic. Fry them for a short while 30-40 seconds.

Add the chopped tomatoes. Cook till they are mushy. Midway add turmeric powder, red chilli powder, coriander and cumin powder and cook for couple of minutes.

Add the baby potatoes and green peans. Fry for 5-6 minutes. Add the salt.

Cover with water and cook till almost done.

Just when the potatoes are almost done, add the shaped dhokli.

Add a little hot water if you fill the stew needs water.

Continue to cook until the potatoes are completely cooked and so has the dhokli.

The Dhokli will be a little fragile as they are gluten free hence, do not stir a lot.

The stew will have to be like a Ragda/thick and runny and not dry.

Once done serve hot with dollop of ghee and garnished with finely chopped coriander.