A famous and delightful Gujarati delicacy made with methi muthiya and vegetables

Ingredients:
3 – 4 baby brinjal
6 -8 potatoes small
1 cup yam (sweet potato), cut into 3 cm pieces
1 cup diced broad beans (sem fali)
1 cup diced raw banana
1/2 cup carrot (cut into 3 cm pieces)
1 cup cauliflower
1/2 cup peas
1 tablespoon chopped coriander
1 tablespoon scraped coconut
1 teaspoon turmeric powder
1 teaspoon sesame seeds
1 teaspoon ajwain (carom seeds)
1 pinch hing (asafoetida)
1-2 bay leaves
1 teaspoon sugar
1 tablespoon lemon juice
4-5 tablespoon oil
Salt to taste

For Paste
2 teaspoon ginger garlic paste
1 1/2 cup chopped coriander leaves
3/4 cup (150 gm) fresh coconut
1-2 green chilies

For Muthiya
1 1/2 cup chopped methi (fenugreek) leaves
4 tablespoon gram flour
1 teaspoon ajwain (carom seeds)
1 pinch sodium-bi-carbonate (baking powder)
Oil for frying

Method:
For Muthiya
1. Mix all ingredients for muthiya and make stiff dough.
2. Form into small oval, dumplings.
3. Heat oil in a kadhai (pan), fry muthiya until golden brown.
4. Remove from oil and keep aside.

For Oondhiya
1. Wash, take off and dice potatoes, yam, carrot and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Wash, dice peas and cauliflower.
4. String beans and cut into one-inch long pieces.
5. Make a paste of coconut, coriander, green chilies and ginger garlic paste.
6. Heat oil in a thick-bottomed handi or kadhai, mix in asafoetida, ajwain, sesame seeds and bay leaf.
7. When the seeds crackle add paste and saute for 8-10 minutes.
8. Add turmeric powder and fry for 1 minute.
9. Add rest of the vegetables and mix.
10. Sprinkle salt.
11. Stir fry for five minutes over high heat.
12. Pour 1-2 cups of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes or till the vegetables soften.
13. Mix in fried muthiyas and again simmer for 15 minutes.
15. Garnish with scraped coconut and coriander.

Cooking time: 1 Hour