First of all prepare grated coconut, coriander leaves, green garlic, ginger, green chilli and garlic paste. Now in a big vessel, add sesame seeds, sugar, turmeric, coriander cumin powder, garam masala baking soda and salt. Mix all the dry spices well.

Now add coconut, coriander, green garlic, ginger, garlic and chilli paste to the dry spices and mix everything well. Now add 1/4 tsp baking soda, 1 tbsp oil, carom seeds and 1/2 cup of prepared green masala to papdi and mix it very well.

Wash and pat dry eggplants and put a cross on it to cut it leaving the bottom intact. Fill prepared green masala in it. Cut bananas into 8 pieces and fill it with the prepared masala. Clean, wash and cut purple yam, sweet potato and potatoes into big pieces. While cutting purple yam, don't forget to grease your hands otherwise you will feel itchy later on.

Heat oil in a pot. Make a layer of papdi in it. Now arrange prepared eggplants on top. Now make a layer of purple yam, sweet potato and potatoes mixed with the remaining green masala. Now arrange bananas on top. Cover and cook it for 10 minutes on low to medium heat then remove the bananas and keep them separate to add it at the end. Cover the pot and Cook it on medium to low heat making sure that it does not burn at the bottom. After 15 min, add 1/2 cup water to it. Cover and cook until done.

To make methi muthiya, add all the ingredients together and add little water at a time to make a dough. Grease your hands and shape the dough into 20 medium-size muthiya. It can be round or oblong in shape.

Heat oil in a frying pan and fry muthiya in batches on medium heat until brown in colour.

Heat water in a pot and when it starts boiling, add prepared muthiya to it and let it cook for 2 minutes then turn off the heat. By doing this step, muthiya will stay soft and it will not soak the oil from undhiyu. When undhiyu is almost cooked, add prepared muthiya and mix it very carefully with a rolling pin. Now add cooked bananas to it and cover and cook it for five more minutes. Check that everything is cooked properly before turning off the heat. You can add little more water if required.

Garnish it with fresh coconut, coriander leaves and green garlic. Serve it hot with puri.