Heat oil in a pan and add cumin seeds. Let them splutter.

Add chopped potatoes and eggplant. Stir well.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.

Add chopped tomatoes and cook until the vegetables are tender.

Add garam masala and water. Simmer for a few minutes and serve hot.

In a bowl, mix multigrain flour and salt.

Gradually add water and knead into a soft dough.

Divide the dough into equal portions and roll them into thin circles.

Cook on a hot griddle until both sides are golden brown.

Wash and pat dry the colocasia leaves.

In a bowl, mix gram flour, turmeric powder, red chili powder, coriander powder, salt, tamarind pulp, ginger garlic green chilli paste and jaggery to form a thick paste.

Spread the paste evenly on each colocasia leaf and roll tightly.

Steam the rolls for about 15-20 minutes until cooked.

Once cooled, slice the rolls and shallow fry them in oil until crispy.

In the same pan, boil milk and add sugar. Stir until the sugar dissolves.

In the pan, boil milk and add sugar. Stir until the sugar dissolves.

Let the Payasam come to room temperature add custard apple pulp and mix well. Keep it in refrigerator for 1 hour.

Garnish with kesar water, chopped nuts and silver wark ( if available) before serving.

Assemble all the prepared items in bowl one by one. Enjoy!