Preparation Picture:

Ingredients:

• ½ kg surti undhia papdi

• 200 gms small light purple brinjal

• 200 gms purple kand

• 200 gms suran ( yam)

• 200 gms baby potatoes

• 2-3 raw bananas

• 100 gms tver

• oil for frying

For masala:

• 1 fresh coconut

• 2 bunch of coriander leaves

• 2 bunch fresh green garlic

• 50 gms green chillies

• 100 gms peas (frozen or fresh)

• 100 gms fresh green chana

• 1 tbsp lemon juice

• 1 inch ginger

• ½ cup roasted besan ( gram flour )

• 3 tbsp coriander powder

• 1 tbsp jeera ( cumin ) powder

• salt as per taste

• 1 tsp sugar

• 1 tsp asafoetida or hing

For Muthia:

• 1 bunch methi leaves

• 1 cup wheat flour

• 1 cup besan ( gram flour )

• 3 tbsp of the above paste masala

• salt as per taste

• 1 tsp sugar

• 1/2 lemon juice

• 1/2 tsp turmeric

• 1 tsp red chilli powder

• 2 tbsp of oil

• oil for frying

Method:

1. Peel the baby potatoes, kand and suran. Cut the kand and suran in square big cubes.

2. Heat some oil in a kadai and deep fry the baby potatoes on low flame till golden brown in colour, Then deep fry the kand and suran one by one . Keep aside for future use.

3. Wash and dry the brinjals and bananas. Cut the bananas into big pieces. Make slit in the brinjals, fried baby potatoes and bananas.

4. In a grinder take all the ingredients of the masala and grind into a fine paste. Remove in a bowl and keep aside.

5. Open the slit slowly and fill a little masala in all the potatoes, brinjal and bananas.

6. For making Muthia clean, wash, dry and chop the methi leaves very finely. In a bowl add the chopped methi leaves, wheat flour, beasn, 3 tbsp paste masala, salt, sugar, lemon, turmeric, red chilli and oil. Mix well and make balls in the shape of muthia and deep fry them on medium to low flame. Keep aside.

7. Prepare and keep all the above items ready.

8. Remove the strings of the surti papdi from both the sides. Open it and remove the seeds from it. Wash the papdi and seeds separately and keep them aside.

9. Heat a heavy based vessel with 1/4 cup of oil place the surti papdi, tver , papdi seeds and potatoes at the base and then cover with paste masala. On the top of the masala place the stuffed bananas, kand and brinjals along with peas, fried kand and muthia. Cover with the remaining paste masala. Cover the vessel with a plate and put water on it.

10. Cook on low flame stirring at intervals till all the vegetables are cooked and drops of oil are seen on the top.

11. Garnish with coriander leaves and grated coconut.

    Enjoy this yummy Undhia with Puris .