Potatoes 2 inch cubes
Purple Yam (kand) 2 inch cubes
Fresh pigeon peas (kacha tuvar)
Surti papdi split
Raw bananas 2 inch pieces
Fresh green garlic finely chopped
Fresh coriander leaves chopped
Fresh green peas crushed
Green chilli paste
to deep fry
Carom seeds (ajwain)
Whole wheat flour (atta)
Gram flour (besan)
Fenugreek leaves (methi) finely chopped
Red chilli powder
To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls.
Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.
In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside.
For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces.
Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes.
Open the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too.
Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture. Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture.
Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes.
Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot with puris.