Undhiyu

Masala Paste:
Cilantro - 1/2 bunch, washed with stems
Garlic - 4 cloves
Green Garlic / Garlic Chives - 4, chopped
Ginger - 1 inch
Green Chillies - 4
Dry / Fresh Shredded Coconut - 2 tbsp
Roasted Coriander Powder - 1 tsp
Roasted Cumin Powder - 1 tsp
Sesame Seeds - 2 tsp
Salt
Raw Sugar - 1/2 tsp
Frozen Green Peas - 2 tbsp
Lemon Juice - 2 tsp
Mix the above and blend in a blender to get a coarse paste

Vegetables:
Small Brinjal - 4, make 2 slits from the bottom leaving the stems intact
Raw Banana / Plantain - 1/2, small, cut into big chunks,
Stuff brinjal and banana with some of the masala paste and keep aside for 10 minutes
Japanese Yam - 1, small, cut into big sized chunks
Purple Potato - 1, cut into big sized chunks
Broad Beans - 15, strings removed and each cut into 2 pieces
Baby Lima Beans - a handful

For tempering :
Oil - 3 tbsp
Ajwain / Carom Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Salt
Turmeric
Fresh grated coconut for garnishing (optional)

Methi Muthiya - 15

Heat 3 tbsp oil in a thick bottomed handi. Temper with asafoetida and ajwain seeds.

Add the broad beans, lima beans, purple potato and yams and saute for a few minutes.

Then add the remaining green masala paste and cook for a few minutes more.

Add the stuffed brinjal and yam and a cup of water. Sprinkle a little salt and a pinch of turmeric powder.

Cover the vessel and simmer for 15 minutes. Shake the vegetables occasionally but try not to use a spoon to stir.

Add the fried muthiyas and simmer again for 15 minutes.

Remove from heat, garnish with fresh grated coconut and serve hot.