Combine all the ingredients for muthiya EXCEPT the flours. Make dough. Add curd if it feels too dry.

Dip fry them till the outer layer looks crisp. Try to use the same oil for cooking undhiyu. It has nice flavour of methi and the spices.

Dip Fry potatoes and sweet potatoes.

Ravaiya: Combine all the ingredients for ravaiya. Cut ravaiya criss cross ¾ way down. Stuff the spice mixture in them. Keep aside.

Heat up oil (preferably the one you fried the muthiya) in a thick bottom kadhai. Crackle mustard, cumin and ajwain seeds. Add asafoetida powder, green chillies and green garlic. Allow it to fry for a few seconds. Add pressure-cooked veggies, diced brinjals, ravaiya, chilli paste, ½ tsp kashmiri chilli powder, salt and turmeric powder. Press them down to make an even layer.

Add hot water slightly below the level of the veggies. Cover and cook on low heat till the ravaiya and brinjals are cooked. Do not stir upside down in -between. Just stir lightly without breaking the layer you formed before adding water to avoid scorching. Once the ravaiya is ready, add chilli powder, salt if needed, dhanajeera powder, spice mix remained from ravaiya, chopped green garlic, garam masala, potatoes, lemon juice, sugar and tomatoes. Mix everything well without breaking ravaiya.

Layer up well again. Add hot water till the layer of the veggies. Cover and cook again for 5 min. Do not stir upside down. Put muthiya on the top. Stir well with light hands. Form a layer again.

After about 3 minutes,add chopped coriendar leaves. Combine well. Form a layer again and cook until covered till oil is seen on the top. Press the veggies lightly to help the oil float on the top. In case the shak dries up or feels less spicy or oily, you can heat up more oil spice it up with turmeric and chilli powder, quickly add water, and add all the other powder spices Boil it and pour it into the shak. Let the shak cook till it all blends well.