Undhiyu

Ingredients
A few fried fenugreek (methi) muthiyas
4–5 baby potatoes
3–4 small brinjals
½ cup yam (suran),
cut into ½-inch pieces
¾ cup sweet potatoes,
cut into ½-inch pieces
¼ cup peanuts, coarsely ground
¼ cup sesame seeds, coarsely ground
1/3 cup desiccated coconut
½ cup cilantro, finely chopped
5–6 green chillies, finely chopped
2 tsp ginger paste
4 sprigs of green garlic, finely chopped
1 tsp red chilli powder
1 tbsp sugar
salt to taste
2 tbsp lemon juice
3–4 tbsp oil
2 cups water
For garnishing
cilantro, chopped
coconut, grated

Method
1. Make a slit into the brinjals and baby potatoes. Dice the yam and sweet potatoes.
2. Coarsely grind the peanuts and sesame seeds in a grinder, and add it to the desiccated coconut as well as the remaining ingredients. Mix it well.
3. Fill the brinjals and potatoes with the above preparation.
4. Heat oil in a pressure cooker. Add to it the yam and sweet potatoes, all the remaining spices and the leftover masala. Mix well.
5. Add water and adjust the salt. Then, gently add the stuffed vegetables. Avoid stirring to avoid the stuffing from spilling out.
6. Cover with the lid and cook it for two whistles on medium-high heat.
7. Once done, wait for the pressure to reduce before opening the lid of the cooker. Add the fried muthiyas and mix.
8. Turn heat to medium-low and let the whole dish simmer for five minutes. Garnish with cilantro and coconut and serve with puris or chapatis.