Gujarat Undhiyu

Ingredients

• 200 g surti papdi (flat beans)
• 200 g small brinjal (eggplant)
• 200 g sweet potato, cubed
• 100 g raw banana, cubed
• 1 cup green peas
• 1 cup methi (fenugreek) leaves for muthia
• 1/2 cup besan for muthia
• 3 tbsp undhiyu masala
• 4 tbsp oil

Instructions

1. 1

   Make muthia: mix methi leaves, besan, ajwain, salt and a little oil. Shape into small cylinders and deep fry until golden.

   15 min
2. 2

   Make undhiyu masala paste: blend coconut, green chilli, garlic, coriander, sesame and spices.

   10 min
3. 3

   Stuff brinjals with masala paste. Coat all other vegetables with remaining masala.

   10 min
4. 4

   Layer all vegetables in a heavy pot. Add muthia throughout.

   5 min
5. 5

   Drizzle oil on top. Cover tightly and cook on very low heat for 45 minutes without opening.

   💡 Tip: Trust the process - do not open the lid.

   45 min
6. 6

   Serve with puri and shrikhand.