Fry purple yam (kand) and sweet potatoes on medium flame.
Now fry raw banana pieces on medium flame. Keep all fried vegetables aside.
Make a cross ‘+’ sign at the upper part of the baby eggplant, potatoes and green chilli. Stuff the center with prepared masala.
Add remaining masala and fried veggies.
Heat oil in a pan, add cumin seeds, ajwain, dry red chilli, cinnamon, cloves, bay leaf, star anise and a pinch of hing.
Now add chopped ginger and garlic. Sauté for a minute.
Add surti papadi, tuvar dana and green peas. Cover and cook vegetables till they are slightly cooked and become soft.
Add chopped tomatoes and salt. Cook tomatoes till it become slightly soft.
Now add turmeric powder, red chilli powder and coriander powder. Mix well.
Add stuffed veggies and masala-coated veggies on the surface of papadi and dana layer.
Now add masala-coated fried veggies on the layer of stuffed veggies.
Add water and cover and cook undhiyu on low flame for 15-20 minutes.
Then add tamarind pulp, sugar and garam masala. Mix well.
Add stuffed chillies and muthiya. Cover and cook for 5 minutes so all flavors absorb in muthiya.
Now in a pan, heat oil. When the oil is heated switch off the flame and add red chilli powder. Immediately pour tadka on undhiyu. Mix well.
Garnish with coriander leaves and serve undhiyu with puri or paratha.