Undhiyu

For Methi Muthiya_
Take finely chopped methi leaves, besan in a mixing bowl. Add a pinch of baking soda, turmeric powder, red chilli powder, cumin powder, coriander powder, oil, sugar, salt and lemon juice.

Simply mix everything and add required water and mix really well.

B) Apply some oil in your palms and shape the muthias. Deep fry methi muthia.

For the Undhiyu:

Prepare the Undhiyu Masala:

In a blender, grind together ginger-garlic paste, green chili paste, coriander powder, turmeric powder, red chili powder, and garam masala into a smooth paste. Add a bit of water to help blend.

3) Cook the Vegetables:

Heat 2 tbsp of oil in a large pan or pressure cooker. Add the prepared masala paste and saute for 2-3 minutes until the raw smell fades.

Add all the vegetables (baby potatoes, sweet potatoes, raw bananas, eggplant, flat beans, tuvar beans, and green peas).

Stir well to coat the vegetables in the masala.

Add salt and jaggery (if using) and mix again. Add a little water form a gravy.

Cook the Undhiyu:

Cover and cook on low heat, stirring occasionally for about 20-25 minutes, or until the vegetables are tender.

Add the Methi Muthiya:

Gently add the fried methi muthiya into the cooked vegetables. Mix carefully so the muthiya doesn’t break.

Cook for another 10 minutes to allow the flavors to blend and the muthiya to absorb some of the gravy.

Garnish and Serve:

Garnish with fresh cilantro before serving.

Serve hot with puris or bajara roti.