Undhiyu

Muthias - Mix together atta, besan and all the dry powders. Add the oil and combine well. Then add the cumin seeds, chopped methi leaves, ginger, garlic and fresh chilies.

knead into a stiff dough with required quantity of water. Keep aside for 10 minutes.

Form oval shape small balls out of the dough. Heat oil and deep fry them few at a time till light golden brown in colour. Drain on a kitchen towel and keep aside.

Masala for the stuffing-- Powder the cashew nuts, sesame seeds and peanuts into a coarse powder. Combine with all the other ingredients and keep aside.

Preparation-- Heat oil and deep fry the yam, green plantain, potatoes and sweet potatoes in batches. Drain on a kitchen towel and keep aside.

Stuff the eggplants with the prepared masala and keep aside. Now combine the rest of the masala with the vegetables.

Heat oil in a pressure cooker and temper with ajwain, cumin seeds. After it stops spluttering, add the asafoetida, followed by the broad beans and green peas. Saute for a few seconds.

Add the rest of the veggies and top it up with the fried muthias. Add the water mixed with turmeric powder and salt to taste. Pressure cook for 2 whistles.

Transfer it to a separate pan and add more water if gravy consistency is required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee and serve with poori, paratha or just plain chapati.