To make the Surti Undhiyu, first break away the ends of both types of papdi and remove the threads (strings) at the edges.

Break the longer kavli papdi into two and open the surti papdi and separate the beans within.

Similarly, open the tuvar to get the tuvar dana and discard the peels.

Wash these veggies and set aside to drain.

To start the cooking process, first we have to make the muthiyas. Use only the fenugreek leaves and discard the stems.

Wash them thoroughly and drain. Chop finely the fenugreek leaves and add the mentioned ingredients (for muthiyas) to it.

Add little water and knead into a medium stiff dough. Grease your palms and roll out small balls out of the dough.

Heat a kadhai and add oil to it for frying the muthiyas.

When it heats up, release the muthiyas into it in batches and fry on low and later medium flame till red in colour and crisp.

This way, the muthiyas turn crispy. Set aside till further use.

For the garlic paste, grind together the garlic cloves from the green garlic, dry garlic cloves and green chillies without using water.

Finely chop the washed and drained coriander leaves and green garlic stalks.

For the masala, mix together the ground garlic green chilli paste, chopped coriander leaves, chopped garlic stalks, finely grated coconut, sugar, undhiyu masala, cooking soda, lemon juice and salt to taste.

Wash all the vegetables throughly and drain well.

Cut off the stems of the brinjals and make single vertical slit in it halfway from both ends in opposite directions. Stuff some masala in the slits and keep aside.

Peel the raw bananas and make a single vertical slit in it. Stuff some masala in it and set aside.

Peel the baby potatoes and make a small vertical slit in it. Stuff some masala in it and keep aside.

Peel the kand and cut into large cubes.

Keep the remaining masala aside.

Heat a kadhai or a pan and add oil to it for tempering.

When it heats up, add the carom seeds and cooking soda.

Add both types of papdi, tuvar and the papdi beans. Add salt to taste for the papdi (approx 1 tsp).

Saute for 5 – 7 minutes till the papdi turns slightly soft.

Now add the remaining masala and mix well.

Now, layer the stuffed baby potatoes over the papdi.

Next layer the cubed kand.

Now spread the stuffed raw bananas and lastly layer the stuffed brinjals.

Add warm water to the vegetable, almost upto the topmost layer.

Cover with a lid and cook the Undhiyu on medium flame.

After about 15 – 20 minutes, stir the bottom slightly with the back of the spoon or using the tip of the spoon handle.

Do not mix the layers at all. Cover and cook again, repeating this procedure till all the vegetables are fully cooked.

Approximately, 10 minutes before the vegetables are about to be fully cooked, add the muthiyas and cover and cook.

When done, switch off the heat and set aside.

It is advisable to cook the Undhiyu well before serving as this helps all the flavours to seep into the prepared dish and the Undhiyu turns out more delicious!