chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
pinch of Asafoetida (hing), optional
Red Chilli Powder
Garam Masala Powder, optional
Cooking Oil (or less*)
WaterTake 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
all ingredients with a spoon, add water as needed and make soft dough as shown in the photo. If the dough turns sticky, don’t worry. If it is too sticky then add few teaspoons of gram flour and mix well.
your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas.
fry muthiyas (3-4 at a time depending on the size of a pan) over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t deep fry them over high flame as they may remain uncooked from inside.
them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt ) in a medium bowl.
them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
all vegetables required to make the undhiyu.
the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala (as shown in the photo).
1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2-3 minutes.
1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder.
well and cook for 3 minutes.
stuffed brinjal and potato. Sprinkle some salt over it.
1½ cups water. Add fried dhokli methi muthiya over it.
the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori and shrikhand in lunch.