In a mixer jar, add 4–5 green chillies, 1 inch ginger, 2 inches green turmeric, ½ cup green garlic, and 1 cup coriander leaves. Grind without adding water. The green paste is ready. Keep it aside.

In a mixing bowl, add 1½ cups chopped methi leaves, ½ cup coriander leaves, salt to taste, ½ cup coarse wheat flour, ½ cup gram flour, 1 tbsp green paste, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tbsp sugar, ¼ tsp baking soda, 1 tsp lemon juice, and 1 tbsp oil. Mix well.

Gradually add ¼ cup water and knead a medium-soft dough.

Lightly grease your hands with oil and shape small, round muthiyas.

Heat oil and fry the muthiyas on a medium flame until they turn crispy and golden brown.

Remove them onto a wire rack and keep aside.

In a mixer jar, add 4 tbsp roasted peanuts, 4 tbsp white sesame seeds, 1 cup besan papdi gathiya, 2 tbsp desiccated coconut, 2 tbsp coriander powder, 2 tbsp red chilli powder, ½ tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tbsp sugar, 1 tbsp green chilli paste, and 1 tbsp oil. Grind coarsely.

Undhiyu masala is ready. Keep it aside.

Heat oil and add 100 g sweet potato pieces, 100 g suran pieces, 100 g purple yam pieces, 100 g potato pieces, and 1 raw banana. Fry on a medium flame until crispy and 80–90% cooked. Keep aside.

Add 5–6 small brinjals and fry for 2–3 minutes. Add 5–6 green chillies and fry briefly. Remove onto a wire rack and keep aside.

Fry 4–5 small potatoes on a medium flame until crispy on both sides.

Stuff the fried brinjals, potatoes, and green chillies with undhiyu masala and keep aside.

Heat ½ cup oil in a pressure cooker. Add 1 tbsp cumin seeds, 1 tsp ajwain, ½ tsp hing, 4–5 dry red chillies, 1 inch cinnamon, 2 bay leaves, and 3–4 cloves. Sauté well.

Add the ground green paste and ½ cup green garlic. Sauté for a minute.

Add 100 g or 1 cup surti papdi, 100 g desi valor papdi, 50 g green tuvar, 50 g green peas, 50 g green vaal, and 50 g green chana (jinjara). Sauté on a medium flame until slightly soft.

Add 1 tsp turmeric powder, 1 tbsp red chilli powder, 1 tbsp coriander powder, 2 tbsp undhiyu masala, and some hot water. Sauté until oil separates from the sides.

Add ¾ cup tomato puree and salt. Sauté well.

Add 2–3 tbsp undhiyu masala and mix properly.

Mix the remaining undhiyu masala with the fried vegetables and layer the masala-coated vegetables over the papdi mixture in the cooker (refer to the video).

Add 1 cup hot water from the side of the cooker. Do not mix.

Cover with the lid and cook on a medium flame for 1 whistle.

Once the pressure releases naturally, open the lid and add ½ cup tamarind water and 3 tbsp jaggery. Mix gently.

Add the stuffed brinjals, green chillies, and muthiya. Add 1 cup hot water. Do not mix. Cover and cook on a low flame for 5–7 minutes.

The muthiyas will absorb the water and turn soft. Undhiyu is ready.

For the tadka, heat oil in a pan. Add sesame seeds, hing, curry leaves, and red chilli powder. Mix well.

Pour the tadka over the undhiyu and mix gently.

Garnish with fresh coriander leaves and serve hot with puri and jalebi.