Surti Undhiyo

Ingredients

• 4-5 small brinjals
• 2 raw bananas
• 1 large sweet potato, washed and cleaned
• 2 medium potatoes, peeled
• 350 grams purple yam, peeled
• 150 grams surti papdi, stringed and halved vertically 
• 150 grams ivy gourd (tendli), quartered vertically
• ½ cup shelled fresh pigeon peas (toovar dana)
• ½ cup oil
• Masala
• 2 cups finely chopped green garlic with the stalks
• 1½ cups scraped fresh coconut
• 2½ tablespoons ginger-green chilli paste
• Salt to taste
• ½ teaspoon turmeric powder
• Muthia
• 1 cup gram flour 
• ½ cup whole wheat flour
• 1½ cups chopped fresh fenugreek leaves
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• A pinch of baking soda
• ¼ teaspoon asafoetida (hing)
• 1 tablespoon ginger-green chilli paste
• Salt to taste
• 1 tablespoon chopped jaggery
• 3 tablespoons yogurt
• 1½ tablespoons oil + for deep frying
• 2 teaspoons white sesame seeds 
• To serve
• Shrikhand as required
• Puris as required

Method

1. To make muthias, take gram flour in a large bowl, add whole wheat flour, fenugreek leaves, coriander powder, red chilli powder, turmeric powder, baking soda, asafoetida, ginger-green chilli paste, salt, jaggery, yogurt, oil, white sesame seeds and ⅓ cup water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
2. Divide the dough into small equal portions and shape each portion into oval shaped muthias.
3. Heat sufficient oil in a kadai. Gently slide in the muthias in the hot oil and deep-fry on medium heat till golden brown and crisp. Drain on an absorbent paper.
4. Trim top of the brinjals, make crisscross slits without cutting through. Trim two ends of the raw bananas and cut into 1 inch pieces. And make crisscross slits on each piece without cutting through.
5. Trim two ends of sweet potato, cut into thick roundels and halve each of them. Prick each half with a fork.
6. Halve potatoes and prick each half with a fork.
7. Cut purple yam and cut into 1 inch pieces and prick each piece all over with a fork.
8. To make the masala, take green garlic in a parat, add coconut, ginger-green chilli paste and salt and mix well. Add turmeric powder and mix well. 
9. Stuff this masala into the brinjal slits and raw banana slits. Add potatoes, purple yam, sweet potatoes, surti papdis and ivy gourds and mix. Add fresh pigeon peas and mix till everything well.
10. Heat ½ cup of the hot oil into a wide and deep non-stick pan. Add the vegetables and mix well. Adjust salt and mix. Cover and cook on medium heat for 20-25 minutes, stirring every few minutes.
11. Add the muthias and mix well. Cover again and continue to cook on medium heat for 10-15 minutes. 
12. Transfer the undhiyo into a serving bowl, serve hot with shrikhand and puris kept on a plate.