Undhiyo

Ingredients 

• 8 small brinjals
• 8 small potatoes
• 2 medium raw bananas, cut into 1½ inch pieces and slit crosswise
• 150 grams purple yam, peeled and cubed
• 150 grams surti papdi, stringed and halved
• 2 cups chopped fresh coriander leaves 
• 1/2 cup chopped green garlic 
• 1 teaspoon finely chopped green chillies 
• 1 1/2 cups scraped fresh coconut 
• Salt to taste
• 1 cup gram flour
• 1/2 cup whole wheat flour
• 1/4 cup yogurt
• 1 tablespoon garlic-green chilli paste
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 cup chopped fresh fenugreek leaves 
• 2 tablespoons oil +  to deep fry 
• 1 1/2 teaspoons carom seeds
• Fresh coriander sprig to garnish

Method

1. Take coriander leaves in a mixing bowl, add green garlic, green chillies, coconut and salt and mix well.
2. Slit brinjals and potatoes crosswise without cutting through and stuff some coriander mixture in the slits and keep them on a plate. Similarly, stuff some coriander mixture into the slits of raw banana pieces and keep them on another plate.
3. Put purple yam cubes into another bowl. Add half the remaining coriander mixture and mix well. Add surti papdi to the remaining coriander mixture and mix well.
4. Take gram flour in another mixing bowl, add wheat flour, yogurt, garlic-green chilli paste, coriander powder, chilli powder, turmeric powder, salt and fenugreek leaves. Add sufficient water and knead into a soft dough. Divide the dough into equal portions and shape into medium size cylinders or muthiyas.
5. Heat sufficient oil in a kadai, slide in the muthiyas and deep-fry till golden brown. Drain on absorbent paper.
6. Heat 2 tablespoons oil in a non-stick pressure cooker, add carom seeds and sauté for a few seconds.
7. Spread surti papdi mixture and top with stuffed potatoes. Spread yam mixture over the potatoes, top with stuffed brinjals and raw bananas. Place fried muthiyas on top, cover the cooker and cook under pressure till the pressure is released 2 times.
8. Open the lid when the pressure has reduced completely, transfer undhiyo into a serving bowl, garnish with a coriander sprig and serve hot.