Undhiyo

Main Ingredients	Purple Yam (kand), Raw bananas
Cuisine	Gujarati
Course	Main Course Vegetarian
Prep Time	11-15 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Moderate
Others	Veg

Ingredients 

• 250 grams purple yam (kand), peeled
• 2 raw bananas
• 1/2 cup green garlic
• 1/2 cup shelled green peas 
• 3/4 scraped fresh coconut
• 300 grams surti papdi, stringed seeds separated
• 4 cups chopped fresh coriander leaves 
• 2 tablespoons ginger-green chilli paste
• A pinch of baking powder
• 8 baby potatoes,peeled
• 6 baby brinjals, slit into 4 without cutting through
• Salt to taste
• 2 teaspoons coriander powder

For Muthiya

• 1/2 cup whole wheat flour (atta)
• 1/4 cup gram flour (besan)
• 1 cup chopped fresh fenugreek (methi) 
• Salt to taste
• 1/2 teaspoon carom seeds (ajwain)
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon ginger-garlic-green chilli paste
• 2 tablespoons oil
• 2-3 tablespoons yogurt

Method

1. To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and sufficient water and knead into stiff dough. Divide the dough into small equal portions and shape them into cylindrical muthiyas.
2. Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper.Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl.
3. Chop green garlic. Grind together green peas and ¼ cup coconut. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix. Mix remaining coconut, coriander leaves and green garlic.
4. Add ginger-green chilli paste, pinch of soda and mix well.
   Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour, add 2 cups water and let it come to a boil.
5. Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture, remaining coconut green pea mixture and salt and mix well.
6. Add remaining coconut-green garlic mixture, coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done. Serve hot.