In a cooker, add surti papadi, valor papadi, green peas, green pigeon peas, green vaal, and green chana.

Then add 1.5 cup water, salt, baking soda, and sugar. Mix well.

Pressure cook vegetable on a medium flame for 1 whistle.

When the pressure cooker cools down, dana and papadi are properly cooked. Keep it aside.

In a mixing bowl, add wheat flour, besan, chopped methi leaves, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil, and lemon juice in a bowl. Mix well.

Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.

Grease your palm with oil and roll muthiya into small oval-shaped dumplings.

Fry muthiya on medium flame till it becomes crispy and brown.

Fry purple yam (kand), suran, and sweet potatoes on medium flame. also, fry small potato pieces on medium flame. take out fried vegetables into a wire rack.

Now fry cauliflower on medium flame till it is slightly golden brown and crispy.

Also, fry tindor and guvar on medium flame till it becomes soft.

Lastly, raw banana and brinjal on medium flame till it becomes slightly soft.

Now in a pan, add oil, mustard seeds, cumin seeds, ajwain, and hing. Sauté it.

Then add dry red chilli, cinnamon, bay leaf, and cloves. Sauté it.

Now add ginger paste, green chilli paste, and garlic paste. Sauté it.

then add tomato puree and salt. Cook puree till oil separates from its sides.

Now lower the flame, and add turmeric powder, red chilli powder, and coriander powder. Mix well and sauté masala till oil separates from its sides.

Then add boiled papadi and dana into the gravy and mix well.

Then add fried vegetables and mix well.

Now add 2 cups of hot water and mix well. Keep the flame medium and cook vegetables into gravy for 3-4 minutes. so it absorbs all flavor from the gravy.

Then add tamarind pulp, sugar, and undhiyu masala. mix well.

Now add muthiya and 4-5 crushed muthiya into the gravy. mix well.

For tadka, in a pan, add oil, sesame seeds, and curry leaves. when sesame seeds splutter switch off the gas and add turmeric powder, thing, and red chilli powder. Mix well.

Add tadka into undhiyu and mix well.

Garnish with coriander leaves and serve undhiyu with puri and jalebi.