Undhiyu

Make muthia: combine 100 g fenugreek leaves, 100 g wheat flour, turmeric, chilli powder, salt, a pinch of jaggery, and a little oil. Knead into a stiff dough. Shape into small cylinders and steam for 15 minutes. Shallow fry until golden. Set aside.

Prepare the stuffing masala: mix grated coconut, coriander leaves, green chillies, garlic, ginger, crushed peanuts, roasted sesame seeds, jaggery, lemon juice, and a little salt into a coarse mixture. Do not grind to a smooth paste.

Make slits in the small brinjals (keeping them whole) and stuff generously with the masala. Reserve the remaining masala.

Heat oil in a large, heavy pot over medium heat. Add ajwain seeds and let them crackle.

Arrange the stuffed brinjals at the bottom of the pot.

Layer purple yam, raw banana, sweet potato, surti papdi, fresh tuvar, and green peas over the brinjals.

Sprinkle the remaining stuffing masala, turmeric, red chilli powder, coriander-cumin powder, and salt evenly over the vegetables. Drizzle a little oil on top.

Add 75–100 ml water around the edges of the pot without disturbing the layers.

Cover the pot tightly and cook on very low heat for 35–40 minutes. Stir only once or twice very gently from the sides to avoid breaking the vegetables.

Add the fried muthia during the last 10 minutes of cooking and allow them to absorb the flavours.

Rest the undhiyu, covered, for 10 minutes before serving. Gently mix from the bottom and serve hot with puri or shrikhand.