Directions

• Preparing methi muthia
• In a mixing bowl, combine methi leaves and besan or gram flour. Then combine a sprinkle of baking soda, turmeric powder, red chili powder, cumin powder, coriander powder, oil, sugar, salt, and lemon juice in a mixing bowl. Toss everything together and set aside for 10 to 15 minutes, covered.
• Add 1 to 1.5 tbsp water and stir thoroughly. To keep the methi muthia supple after cooking, keep the mixture somewhat sticky.
• Shape the muthias with some oil in your palms. Cover with a bowl or lid and set aside. Methi muthia can also be deep fried if desired. If using fried undhiyu, add it last after the undhiyu is done and cook for 4 to 5 minutes.
  
  
• Preparing Undhiyu stuffing made with green masala
• In a separate mixing bowl, combine firmly packed shredded coconut and finely chopped coriander leaves. Crush the ginger, garlic cloves, and green chilies to a paste in a mortar-pestle. You can also combine all three of them and mill them together. 1/2 tbsp ginger paste, 1/2 tbsp garlic paste, 1/2 tbsp green chile paste (if using premade paste). Instead of garlic, you can use garlic chives.
• Combine everything thoroughly, then taste the green masala. If necessary, add more lemon juice, salt, or sugar. I tried to keep all of the flavors in the dish balanced, but you can make undhiyu more spicy, sweet, or tangy if you prefer.
• Cut a criss cross slit in the brinjals from the bottom and push the masala inside. Stuff the masala into the potatoes in the same way. You can also pack the masala into raw bananas if desired. Set aside the filled vegetables. There will be some masala left over from the filling. Set this aside for now.
  
  
• Preparing Undhiyu yam and coconut masala
• In a pressure cooker, heat 4 to 5 tablespoons sesame or peanut oil. 1/2 tbsp cumin seeds and 1/2 tbsp ajwain or carom seeds The ajwain and cumin seeds should be stirred and fried until they change color. A few moments. Sunflower or safflower oil can also be used. Add 1/8 tbsp asafoetida/hing to the mixture and stir.
• Add the stringed and podded beans at this point. You can add fresh pigeon peas at this point if you’re using them. Give it a good stir. A pinch of soda can be added to keep the beans’ green color. I didn’t add anything. Stir in half of the coconut masala that was left over.
• Continue to mix thoroughly and cook for 3 minutes on a low to medium heat. Reduce the heat to low and make a tidy layer of beans at the bottom. Finally, arrange the purple yam in a tidy layer.
• Next, add a layer of unripe bananas and sweet potato that has been diced. Evenly sprinkle 1/4 teaspoons of coconut masala. Don’t mix it up. Arrange the stuffed brinjals and potatoes in a second layer.
  
  
• Putting the dish together
• Pour in 12 cup of water from the sides. Don’t mix it up.
• Gently arrange the prepared methi muthia on top of each other. 2 to 3 pinches of salt, evenly distributed.
• Cover the pressure cooker with its lid and pressure cook for 2 whistles or 8 to 10 minutes on a medium to high temperature.
• Remove the top when the pressure has subsided on its own and gently mix everything together without breaking the packed vegetables.
• If desired, sprinkle with chopped coriander leaves or shredded coconut before serving. Undhiyu is best served with pooris.