Undhiyu

Ingredients

• 270 grams green garlic, roughly chopped
• 2 cups (60 grams) roughly chopped fresh coriander leaves + to sprinkle
• 250 grams brinjals
• 250 grams raw bananas
• 500 grams fresh pigeon pea pods (toovar dana)
• 250 grams surtipapdi
• 250 grams medium potatoes
• 300 grams purple yam
• 2 cups chopped fresh fenugreek leaves
• Salt to taste
• 1½ cups (150 grams) scraped fresh coconut
• 12-15 green chillies
• 50 grams ginger, roughly chopped
• ½ teaspoon Kashmiri red chilli powder
• ¾ teaspoon turmeric powder
• 2 teaspoons + 2 tablespoons coriander powder
• 2 tablespoons ginger-green chilli paste
• ½ teaspoon carom seeds
• ½ teaspoon white sesame seeds
• ¼ teaspoon + 1 tablespoon sugar
• 1 cup gram flour
• ¼ cup whole wheat flour
• 1 tablespoon + 2 cups oil + for deep frying
• 1½ teaspoons asafoetida (hing)
• 100 grams papdi dana
• Puris for serving

Method

1. Remove the stems of brinjals and slit into 4 without cutting through. Cut the bananas into 2-inch pieces.
2. Shell fresh toovar pods. String and open up surtipapdi.
3. Peel and halve potatoes. Peel and cut purple yam into 1½ inch pieces.
4. To make muthia, take fenugreek leaves in a parat. Add salt and crush well and set aside.
5. Put green garlic in a grinder jar, add coconut, green chillies, ginger and coriander leaves and grind to coarse paste. Add ¾ cup water and grind to fine paste.
6. Stuff some of the ground paste in brinjals. Mix some of the ground paste with potatoes, purple yam and bananas and surtipapdi and keep all of these in another parat.
7. Add red chilli powder, ¼ teaspoon turmeric powder, 2 teaspoons coriander powder, ginger-green chilli paste, carom seeds, white sesame seeds, sugar, gram flour and whole wheat flour to the fenugreek leaves in the parat and mix well.
8. Add 1 tablespoon water and knead into a stiff dough. Add 1 tablespoon oil and mix well.
9. Divide the mixture into small pieces and shape into cylinders. These are muthias.
10. Heat sufficient oil in a kadai and deep-fry the muthias till golden brown and crisp. Drain on absorbent paper and set aside.
11. Heat 2 cups oil in a deep non-stick pan, add asafoetida, ½ teaspoon turmeric powder and mix well. Add remaining ground paste and salt and sauté for 2-3 minutes.
12. Add the vegetables that were mixed with the paste. Add toovar dana and papdi dana and mix well. Cover and cook on medium heat for 30 minutes.
13. Add 2 tablespoons coriander powder and 1 tablespoon sugar and mix well.
14. Add fried muthias and mix lightly. Cover and cook for 10-15 minutes more.
15. Transfer into a serving bowl, sprinkle coriander leaves on top and serve hot with puris.