For the undhiya

2 cups surti papdi (fresh vaal)

1 1/4 cups purple yam (kand), peeled and cut into cubes

1 cup baby potatoes

1 1/4 cups sweet potatoes (shakarkand), peeled and cubed

3 to 4 small sized brinjals (baingan / eggplant)

1/2 tsp carom seeds (ajwain)

A pinch of baking soda

Salt to taste


To be mixed into a masala

1 cup chopped coriander (dhania)

1/2 cup beaten rice (poha)

1/4 cup green garlic (hara lehsun), chopped

3 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp ginger-green chili paste

1 tsp chili powder

1 tsp sugar

1/2 tsp carom seeds (ajwain)

1/4 tsp turmeric powder (haldi)

1/4 tsp asafoetida (hing)

1 ripe banana, mashed

Salt to taste

Other ingredients

Baked /fries/ air-fried Methi Muthiya


For the garnish

1 tbsp chopped coriander (dhania)


For the oondhiya

String the surti papadi taking care not to separate the 2 sides.

Wash the papadi, add the carom seeds, soda bi-carb, and salt and mix well.

Make criss-cross slits in the kand, baby potatoes, sweet potatoes, and brinjals taking care not to separate the segments.

Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes, and brinjals. Keep aside the remaining masala mixture.

Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.

How to proceed

Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly.

Serve hot, garnished with the chopped coriander.


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