In a pressure cooker, add 2 tbsp oil. Then, add ½ cup each of green peas, green vaal, green pigeon peas, green chawali beans, 1 cup guvar, ½ cup green valor, and ½ cup green chana.

Next, add salt and ½ tsp sugar. Mix well and sauté everything for 2-3 minutes.

Now, add 1.5 cups of water and mix well.

Cover the lid and pressure cook the sabzi on medium-high flame for 2 whistles.

In a mixing bowl, combine 1 cup chopped methi leaves, ½ cup besan, ½ cup coarse wheat flour, ¼ tsp turmeric powder, ½ tsp red chili powder, salt to taste, 1 tsp sugar, 1/8 tsp baking soda, 1 tsp green chili-ginger paste, 1 tsp lemon juice, and 1 tbsp oil. Mix well.

Gradually add water and knead into a smooth and soft dough. Avoid making it too soft as it may become sticky.

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

Fry the muthiya on medium flame till they become crispy and brown.

Heat oil in a pan, add 1 cup potato pieces and 1 cup sweet potato pieces. Fry them on medium flame until slightly crisp, cooked to about 80%. Remove onto a wire rack.

Next, fry 1 cup brinjal (eggplant) and 1 cup cauliflower separately. Remove onto a wire rack.

In a pan, add ½ cup oil. Then add 1 tbsp cumin seeds, 1 tsp ajwain, 1 bay leaf, 1-inch cinnamon, 4 cloves, 1 star anise, 2 dry red chilies, and ½ tsp hing. Sauté.

Add 1 cup onion paste and sauté it.

In a blender, grind 2-3 green chilies, 2-inch ginger, ½ cup green garlic, and ½ cup coriander leaves without water. Add the prepared green paste into the kadai and sauté till the oil separates from its sides.

Reduce the flame, add ½ tsp turmeric powder, 3 tbsp coriander powder, 3 tbsp red chili powder, 2 tbsp undhiyu masala, and some hot water. Sauté the masala till the oil separates.

Then add 1 cup tomato puree and salt. Cover and cook the gravy till the oil separates.

Add boiled papdi and dana into the gravy and mix well.

Now add the fried vegetables and mix well.

Add 2 cups of hot water and mix well.

Now add the muthiya and 3-4 crushed muthiya into the gravy. Mix well.

Cook it on medium flame for 5-7 minutes, allowing it to absorb all the flavors from the gravy.

Then add 1 tbsp jaggery, 1 tbsp lemon juice, and some coriander leaves. Mix well.

Serve the spicy Tavo (Undhiyu) with chapdi.

In a bowl, mix 2 cups of coarse wheat flour, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tbsp white sesame seeds, and 4 tbsp oil. Ensure the dough is moist and binds together.

Add hot water as required and knead the dough until tight. Take some dough and roll chapdi into round shapes with your hand. Make all chapdi in the same way.

Heat oil on medium flame, add chapdi, and fry on medium-low flames till they become crispy and golden brown on both sides.

Chapdi is ready. Keep it aside.