Recipe

Instructions:
1) Preparing the Masala Paste: Use a mixer to crush ginger, Garlic (including the back portion), and medium- and full-spicy green chilies. Create a paste out of them. Grind them into a paste.
2)   For Muthiya:
Combine finely chopped fenugreek leaves, ginger-garlic-green chili paste, turmeric powder, asafoetida powder, garam masala, carom seeds, sugar, oil, and salt. Mix well.
Add crunchy wheat flour, gram flour, curd, and a pinch of baking soda to form a dough.
Shape the dough into medium-sized muthiyas.
3)   Preparing and Frying Tubers:
Sweet potatoes, potatoes, and Purple Yam should all be peeled and chopped into large pieces.
In a nonstick pan with heated oil, sauté the tubers until they get a light brown colour. Fry them at the same time due to minor differences in frying time.
Once done, fry Methi’s muthiya.
4)   Making the Masala:
In a mixing bowl, combine chopped coriander leaves, garam masala, salt, turmeric powder, sugar, lemon juice, Garlic’s front portion, grinded green Toor seeds, sesame, baked groundnuts’ powder, ginger-garlic-green chili paste, and coriander-cumin powder, and crushed methi muthiya. Mix well.
Make little cuts on eggplants and green chilies. Stuff them with the prepared masala.
5)   Layering and Cooking:
In a pressure cooker, heat the oil used for frying. Add carom seeds and asafoetida.
Add stuffed eggplants and broad bean seeds, followed by the prepared masala.
Layer fried tubers on top, then another layer of masala.
Add stuffed green chillies and muthiyas on top.
Pour ¾ cup of water.
Pressure cooks on a low flame for 8 to 10 minutes.
After cooking, shake the pressure cooker gently.
For a cook’s style effect, heat oil in a separate pan. Add one glass of water. Once hot, pour this mixture over the undhiyu.
Tips:
Fry tubers till lightly browned.
Ensure muthiya dough is firm.
Pressure cooks on a low flame.
Cautions:
Be careful when frying with hot oil.
Ensure smooth masala paste.
Avoid overcooking vegetables.