Gujarati Undhiyu / Mix vegetable dish is a the most celebrated dish of winter season and for sankranti festival too.
Wash and clean the methi / fenugreek leaves under running water thoroughly.
Chop the leaves.
In a bowl add all the ingredients listed under the methi muthiya. Squeeze out the water from the leaves and add it to the bowl.
Mix all the ingredients together and the leaves. With the help of little water , add step by step as required, make a dough. Leave it for 10 minutes.
Pinch out small balls out of the dough. You will get around 10 small balls.
Heat a deep bottom pan for frying. Add enough oil. When the oil is smoking hot, carefully slide in the balls and fry them on medium low heat till done. Slot them out from the oil and keep them separated.
Wash and clean the coriander leaves. Roughly chop them. Chop the green chllies and ginger too.
In a mixer jar, put all the ingredients together and pulse them into very coarse mix. Use little water if requires.
Wash and clean all the vegetables. Make a criss cross cut into the eggplants and potatoes to stuff them with the undhiyu masala.
Peel and cut the sweet potatoes and raw banana into big chunks.
Remove the strings from the surti papdi ( flat beans). Shell the fresh pigeon peas (tuvar lilva), and the valor papdi (flat beans).
In a flat pan, heat some oil. Gently fry the stuffed potatoes and brinjals. Slot them out and reserve, once the brinjals are lightly brown from all sides.
In the same pan, add little more oil and fry the sweet potatoes and raw banana. Slot them out and reserve the vegetables
In a deep bottom kadhai , heat some oil. When the oil is hot enough, add the carom, sesame and mustard seeds. Once they begin to splutter, add the chopped surti papdi / flat beans, fresh green peas, fresh pigeon peas and seeds of flat beans. Lightly fry them. Add the hing and other spices listed under spices. Lightly fry them.
Arrange the lightly fried sweet potatoes and raw bananas over the flat beans. Add half the undhiyu mix masala and spread it evenly.
Layer and arrange the stuffed potatoes and brinjals over the raw bananas and sweet potatoes. Spread the remaining undhiyu mix masala. Add 1/4 cup water . Tightly close the lid and cook on low heat. Undhiyu should be steam cooked.
After 20-25 minutes, remove the lid and check for the doneness of the vegetables. If require add little water, add the methi muthiya and close the lid and cook till done. Undhiyu is a semi dry vegetable dish.
Once done, mix the undhiyu very gently. Garnish with chopped coriander and freshly grated coconut.
Serve warm with poori or roti.