Ingredients

• 250 gms - surti papadi
• 250 gms - small brinjals
• 100 gms - tuar dana (surti)
• 250 gms - small potatoes
• 2 bananas (ripe)
• 2 gms - kandh (yam)
• 100 gms - sweet potato
• 2 cups - oil
• For the Masala:
• 1 medium fresh coconut
• 1 bunch fresh coriander
• 100 gms - fresh garlic
• 5 to 10 green chillies
• 50 gms - fresh ginger
• 10 to 15 gms - fresh ambahaldi
• chilly powder/dhaniya powder
• garam masala powder
• 1/2 tbsp - soda bi carbonate
• sugar/salt to taste
• To Make Methi Na Muthia:
• 1/2 bunch methi leaves (cleaned and chopped finely)
• 1 cup - aataa (wheat)
• 1 cup - gram flour
• 1 tbsp - oil
• 1/2 tsp - turmeric powder
• 2 tsp - ginger or chilly paste
• 1 cup - water for binding
• oil for frying
• salt to taste

How to Make Special Undhiyu

• To make sambhariyu:
• Mix all the masala ingredients in a thali.
• Meanwhile wash and dry brinjals.
• Wipe bananas with a clean cloth.
• Cut both crosswise and stuff the masala. Keep aside.
• To proceed:
• In a heavy bottom vessel, put oil, add 1 glass of water.
• Make the first layer of brinjals, potatoes, kandh and sweet potato.
• Sprinkle some masala on top.
• Now add the remaining vegetables and add the masala.
• Put the vessel on medium heat for about 10-15 mins.
• Meanwhile, mix all the ingredients of the muthias to make medium soft dough.
• Make small rolls about 2 inches long and deep-fry.
• Once the vegetables start cooking, add the muthias to the vegetables and keep on simmer.
• Allow to cook for about 1/2 hour on low flame. Cover the vessel.
• Decorate with chopped coriander and freshly grated coconut.
• Serve the undhiya with hot puris.