Learn the recipe of how to make Upvasachi Kaap with Chef Smita Deo on Ruchkar Mejwani.Shravan the holy month has started and most people exclude a lot of things from their diet. So chef Smita Deo is here with a delicious side dish that you can enjoy even during Shravan. Do try it at home and share your feedback in the comments below.Ingredients:-For Kaap1/2 kg Suran/Elephant's Foot, 1cm slicedTamarind pulpOil for frying1 cup Rajgira flour1 tbsp Red Chilli powderUpvasacha SaltFor SabziSuran/Elephant's Foot, juliennes4 tbsp Oil2 Green Chillies, chopped1 cup Coconut, gratedLime juiceSalt to tasteCoriander leaves, a fistfulFor Kelacha Kaap:Bananas, peeled&slicedOil for fryingRajgira MixtureMethod:-For KaapApply some tamarind pulp on the elephant foot slices so that the itchiness goes away.Heat oil in a pan, in a bowl containing rajgira flour, add red chilli powder, salt, mix well.Coat the elephant foot slices with the ragira flour mixture, close the lid and shallow fry it.Fry it for 5 minutes on both sides.Take them out on a serving plate.For Kelacha Kaap:Heat oil in a vessel, apply the rajgira mixture to the bananas and shallow fry them for 3-4 minutes on each side.Our Kelyachi Kaap is ready to eat.For SabziHeat oil in a pan, add the elephant foot juliennes, remove the extra oil, add green chillies and stir-fry them.Add coconut, lime juice, coriander leaves, salt, mix well and our sabzi is ready to eat.Host: Smita DeoCopyrights: REPLSubscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwaniFor Facebook Updates: https://www.facebook.com/RuchkarMejwaniTwitter: https://www.twitter.com/RuchkarMejwani