String and pod the surti papdi beans. To know more, swipe up!

Peel, rinse and place the other veggies in a bowl of water. To know the list of veggies, swipe up!

Add gram flour and finely chopped fresh fenugreek leaves (methi) in a mixing bowl.

Add baking soda, spice powders, oil, sugar, salt and lemon juice. To know the spice powder list, swipe up!

Mix everything and keep aside covered for 10 to 15 minutes.

Then, add some water and mix well. Keep the mixture slightly sticky, so that the muthia remains soft after cooking.

Apply some oil in your palms and shape the muthias. To know more, swipe up!

To make green masala stuffing, take grated fresh coconut and finely chopped coriander leaves in another mixing bowl.

Add more ingredients to it. To know the list, swipe up!

Mix well to make the green masala stuffing. To know more, swipe up!

From the base, give a criss cross slit to the brinjals and stuff the masala in it. In the same way, stuff the masala in the potatoes. To know more, swipe up!

Now, heat peanut oil in a pressure cooker. Add carom seeds and cumin seeds, sauté till the seeds change color.

Add asafoetida (hing) and stir.

Add stringed and podded beans and stir well. To know more, swipe up!

Add half portion of the leftover coconut masala.

Mix and sauté on low to medium heat for 3 minutes. To know more, swipe up!

Next, add chopped purple yam in a neat layer.

Then, add a layer of chopped raw bananas and sweet potato.

Now, sprinkle some coconut masala evenly.

Next, add a layer of stuffed brinjals and potatoes.

Add water on the sides and don't stir.

Now, gently add a layer of methi muthia and sprinkle some salt all over.

Cover the pressure cooker with its lid and pressure cook on a medium to high heat for 2 whistles or for 8 to 10 minutes.

When the pressure settles down naturally, remove the lid and gently mix without breaking the stuffed veggies.

Serve undhiyu hot with pooris. For more recipes, visit