Undhiyo/oondhiya

For Muthiya - Mix all the ingredients for muthiya and make a hard dough, shape into small roundels and deep fry. Remove on a absorbent paper and keep aside.

In a mixer, roughly grind green garlic, coriander, green chili, ginger, 1/2 tsp lemon juice, salt to taste and keep aside.

In a bowl mix 1 tbsp besan, 1/2 tbsp dhania powder, 1/2 tbsp jeera powder, 1 tsp lemon juice, 2 tbsp water, 1/2 tbsp sugar, 1/2 tsp turmeric, 1/2 tsp red chili powder, Salt to taste and keep it ready

Fill the above dry spice mixture into the small brinjals and rub it onto the kand/purple yam, sweet potato, potato, raw banana slices and keep aside.

Heat 4 tbsp oil in a pan, add cumin seeds and carom seeds (ajwain), let them splutter for a minute & add the roughly grounded mixture. Saute & cook for 2 minutes.

Add the sprouts (hara chana and moong) and tuarfal/pigeon peas and saute for a minute. Now cover the pan and let it simmer for 3-4 minutes on a low flame.

After 4 minutes, remove the cover and add both kinds of papdi. Saute for a minute & let it simmer for another 3-4 minutes

Add the remaining dry spices and saute for a few seconds. Add the vegetables marinated with the spice rub and mix everything to combine. Add half a glass of water, cover and let the vegetables cook on a low flame.

When the vegetables are half cooked, add the chopped tomatoes, remaining sugar, lime juice, mix and cover again.

When the tomatoes are cooked, add the fried muthiya, cover and simmer for another 2 minutes. Adjust the lemon juice, sugar and salt as per taste.

Serve hot with small gujrati roti's or thepla's