undhiyu

Grind coconut, ginger, green chilly, garlic & coriander leaves by adding little water. Then add sesame seeds, coriander powder, red chilly powder, turmeric , salt, sugar & lemon juice, 2 to 3 tbsp water & grind altogether into fine paste.

Next soak the sliced raw banana & diced yam in water & keep it aside. Slit brinjals & potatoes lengthwise. Then add little i.e. 1/4th of the total ground masala inside the slit of brinjal & baby potatoes. So do not slit the brinjal & potatoes till the end. Also note that if potatoes are hard then half cook the potatoes & then slit it into 4 halves & then apply the masalas into the slits

Then take a cooker, put ghee in it, put Ajwain seeds into it & stir till it crackles then add the stuffed brinjals & potatoes into it, add little of the left over ground masala on the top of it.

Then add the raw banana, yam, then again layer it with ground masala, add 1 tsp salt, then add flat beans, then layer it again with whole of the left over ground masalas, put 1/2 cup of water & close the lid & cook it in cooker giving 7 whistles.

Next take a bowl & mix together Basen, fenugreek leaves, hing, baking soda, 1 tsp salt, 2 tsp sugar, 1/2 tsp red chilly powder, 1/2 tsp turmeric, 1 lemon juice, add 3 to4 tbsp of water, oil & make it into smooth firm dough.

Then make small flat balls of the dough by applying oil on palm -Refer photo no.2.

Then take a flat pan, apply oil in it, keep the basen flat balls over it , put oil around & over the basen balls & cook it into golden brown on both sides & keep it aside - Refer photo no.3.

Now take a kadai, put 1 tsp ghee into it, open the cooker, put the cooked vegetables with masala into the kadai, add the basen balls, add 1/4 to 1/2 cup water & simmer with closed lid for 5 minutes.

Undhiyu is ready to be had with hot chapatis or phulka.