Undhiyu

Ingredients

• 250 g surti papdi (flat beans), stringed
• 6 small brinjals, slit crosswise
• 200 g purple yam (kand), cubed
• 2 small sweet potatoes, cubed
• 4 baby potatoes
• 2 raw bananas, cut into thick pieces
• ½ cup fresh tuver (pigeon pea) or valor beans
• For the masala: 1 cup grated coconut, 1 cup chopped coriander, ½ cup chopped green garlic, 1 tbsp ginger-green chilli paste, 1 tsp sugar, 1 tbsp sesame seeds, salt
• For the muthia: 1 cup chopped methi, ¾ cup besan, 2 tbsp wheat flour, 1 tsp ginger-chilli paste, pinch of soda, salt, oil for frying
• ½ cup oil
• 1 tsp ajwain (carom seeds)
• A pinch of hing
• ½ tsp turmeric

Method

1. Mix the masala ingredients. Stuff the slit brinjals and baby potatoes with some of it.
2. Mix the muthia ingredients with a little water, shape into small dumplings and deep-fry until golden.
3. Heat the oil in a wide heavy pot. Add ajwain, hing and turmeric, then the papdi and tuver with a little salt.
4. Layer the yam, sweet potato, raw banana, stuffed brinjals and potatoes over the beans, scattering the rest of the masala between the layers.
5. Sprinkle ¼ cup water, cover tightly and cook on low heat for 40–45 minutes without stirring; shake the pot now and then.
6. Add the muthia in the last 10 minutes. Serve with puri, kadhi and jalebi or shrikhand.