Undhiyu

MethodTo Make Sambhariyu:
Mix all the masala ingredients in a thali.
Meanwhile wash and dry brinjals.
Wipe bananas with a clean cloth.
Cut both crosswise and stuff the masala. Keep aside.
To Proceed:
In a heavy bottomed vessel, put oil, add 1 glass of water.
Make the first layer of brinjals, potatoes, kandh and sweet potato.
Sprinkle some masala on top.
Now add the remaining vegetables and add the masala.
Put the vessel on medium heat for about 10-15 minutes.
Meanwhile mix all the ingredients of the muthias to make medium soft dough.
Make small rolls about 2 inches long and deep fry.
Once the vegetables start cooking, add the muthias to the vegetables and keep on simmer.
Allow to cook for about 1/2 hour on low flame. Cover the vessel.
Decorate with chopped coriander and freshly grated coconut.
Serve the undhiya with hot puris.
Note:Do not stir the vegetables with a spoon.
Ingredients: 250 gms - surti papadi250 gms - small brinjals100 gms - tuar dana (surti)250 gms - small potatoes2 - bananas (ripe)2 gms - kandh (yam)100 gms - sweet potato2 cups - oil
For the Masala:1 - medium fresh coconut1 bunch - fresh coriander100 gms - fresh garlic5 to 10 - green chilies50 gms - fresh ginger10 to 15 gms - fresh ambahaldichilly powder/dhaniya powdergaram masala powder1/2 tbsp - soda bi carbonatesugar/salt to taste