Gujarati Undiyu

Ingredients:

Potatoes               -  2 nos
Raw banana         -  1 nos
Yam                     -  100 gms
Broad beans         -  100 gms
Ratalu                   -  100 gms
Yam                     -  100 gms
Carrot                  -  2 nos
Violet brinjals        -  4 - 5 nos
Turmeric powder  -  1 tea spoon
Cooking oil           -  2 table spoons
Salt to taste

For muthiya:

Fresh methi           -  1 cup finely chopped
Green chillies        -  2 nos finely chopped
Wheat flour          -  1/2 cup
Bengal gram flour -  1/2 cup
Sugar                   -  1/2 tea spoon
Salt to taste.

Mix all the ingredients for muthiya with little water and make a tight dough.
Heat oil in a kadai and make small balls out of the dough and fry till golden brown.
Muthiya ready.

For masala:

Grated coconut    -  1 cup
Green chillies       -  2  nos
Coriander leaves  -  1 large bunch
Coriander seeds   -  1 table spoon
Jeera                    -  1 table spoon
Sombu(sof)          -  1 table spoon
Red chillies           -  2 nos
Nutmeg(optional) -  a small bit
Clover                 -  2 nos
Ghee                   -  1 tea spoon

1.  Heat ghee in a kadai and add coriander seeds, jeera, sombu, red chillies, nutmeg and clover and fry till light brown.
2.  Add the grated coconut, green chillies, coriander leaves and make it into a paste adding as little water as possible.

3.  Clean and dice all the vegetables into 1/2 inch pieces.
4.  Take all the vegetables in a bowl add salt, turmeric powder and the above ground masala and mix thoroughly and keep it aside for about 1 hr.
5.  Now heat oil in a kadai and add the above vegetables and cook in low flame.
6.  Keep stirring in between and add water and cover.
7.  When the vegetables are done add the muthiyas and cook for another 5 mins.
8. Gujarati Undiyu ready.  Serve hot with roti/rice or poories.