In a mixing bowl, add methi leaves, coriander leaves and salt. mix well and rest for 5 minutes, so methi releases water from it.

Now add wheat flour, besan, rava, chopped green chilli, ginger paste, sesame seeds, turmeric powder, red chilli powder, sugar, baking soda, lemon juice, oil and methiya masala. 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.

In a mixture jar, add peanut, sesame seeds, besan papdi, coconut, salt, coriander powder, red chilli powder, turmeric powder, garam masala and sugar. Grind it into coarse powder and add to mixing bowl.

Now again in a mixture jar, add green garlic, green chilli, ginger, green turmeric and coriander leaves. Without adding water grind it into coarse paste.

Then add half the green masala paste into a mixing bowl and add 1 tbsp oil. mix well.

Masala is ready. Stuff masala into small brinjals, potatoes and green chilli. keep it aside.

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

Now separately fry raw banana, stuffed brinjal, stuffed potatoes and green chilli on medium flame till it becomes slightly soft. (refer to video)

Now in a cooker, add ¾ cup oil, mustard seeds, cumin seeds, ajwain and hing. Sauté it.

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

Now add the half green paste. Sauté it.

Then add surti papadi, valor papadi, tuvar dana, green peas, green chana, green vaal and salt. saute it.

Then add 1 cup water and cook papdi and dana on for 5 minutes till it becomes slightly soft.

then add tomato puree and 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 some prepared masala on the papdi and dana layer.

Also, coat fried vegetables with masala and spread them on the papdi layer. (Refer to video)

Now spread stuffed brinjals and potatoes on the upper layer.

Add ¾ cup hot water into the pressure cooker.

Then close the lid and pressure cook undhiyu on medium-high flame for 2 whistles.

When the pressure cooker releases its temperature, open the lid and mix well. Do not cook it for more time.

Now add stuffed fried chilli, tamarind pulp, sugar and undhiyu masala. mix well.

Now add muthiya and 4-5 crushed muthiya into the gravy. Also, add 1 cup hot water and cook undhiya on low flame for 5 minutes so muthiya absorbs gravy.

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

Add tadka into undhiyu and mix well.

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