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 chili. Stuff the center with prepared masala.
Add remaining masala and fried veggies.
Heat oil in a pan, add cumin seeds, ajwai, dry red chili, 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 it slightly cooked and become soft.
Add chopped tomatoes and salt. Cook tomatoes till it becomes slightly soft.
Now add turmeric powder, red chili 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 chilies and muthiya. Cover and cook for 5 minutes so all flavored absorb in muthiya.
Now in a pan, heat oil. When the oil is heated switch off the flame and add red chili powder. Immediately pour tadka on undhiyu. Mix well.
Garnish with coriander leaves and serve undhiyu with puri or paratha.