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Undhiyu is a dish that celebrates the diversity of Gujarati cuisine. This warm bowl of delicacy is made with fresh seasonal veggies and a special spice mix.
To make the methi muthiyas, take a bowl and add all the ingredients with a little water. Knead well to form a stiff dough. Divide the dough into 12 to 14 equal parts and shape them into small cylinders.
Heat some Puvi Cold Pressed Ground Oil in a frying pan and deep fry the methi muthiyas until they are golden and crisp. Drain them on paper towels to remove excess oil.
To make the stuffing masala, mix all the ingredients in a bowl and keep aside.
Cut two slits on each eggplant, banana, and baby potato, without separating them. Stuff them with half of the stuffing mixture and reserve the remaining half for later.
Heat some Puvi Cold Pressed Ground Nut oil in a large heavy-bottomed pot over medium heat. Add the carom seeds, cumin seeds, and asafoetida. When they start to sputter, add crushed garlic and sauté for a few seconds. Then add the papdis, toovar dana, green peas, and yam. Season with salt and stir gently.
Arrange the stuffed vegetables on top of the other vegetables and sprinkle the rest of the stuffing over them.
Pour 2 cups of hot water and mix carefully. Cover the pot and cook on low heat until the vegetables are tender.
Place the methi muthiyas on top of the vegetables and cover the pot again. Simmer for another 10 minutes, adding more water if needed.
Garnish with fresh coriander leaves and grated coconut and serve hot.
Note: If using a pressure cooker, cook for 4 whistles on low heat.