Undiya

There is something about Gujarati food - the smell, the look and the taste which makes it an absolute MUST MAKE at home. Undiya is a very traditional gujarati dish made with many vegetables and Muthias (pakoras). But when I had the whim to make it, I did not have have the right vegetables traditionally used.
But the craving was HIGH! So I tweaked the recipe and made the same with vegetables at hand.
My home smelled incredible and my daughter ended up eating supper instead of dinner!
My sincere apologies to all gujjus. Please take no offence. I will mention all the right ingredients to be used along with the variations I made.

Methi Muthiya - 1 portion

Masala:
Coriander leaf - one handful / 10 tbsp
Garlic (opt) - 4 cloves
Ginger - 2 inch
Green Chilli - 8
Roasted peanuts without skin - 5 tbsp , powder this
White til seed - 3 tbsp
Salt to taste
Sugar - 2 tbsp
Juice of 1/2 a lime

Grind the coriander leaf with the ginger, garlic and green chilli.
Mix with the rest of the ingredients.

Vegetables traditionally used:
Yam / chena
Violet elephant yam / kachal
Sweet potato
Avarakkai / Broad beans
Small Brinjal
Potato
Green peas
Small potato

Vegetables I used:
Carrot - 2 medium
Potato - 2 large
Payar / string beans - 4 tbsp cut into 1 inch pieces
Brinjal (no one enjoys this here) - so only 1
Bhajji chilli - 2
Green peas - 5 tbsp

Other Ingredients:
Oil - 4 tbsp
Asafoetida / Kayam - 1 tbsp
Fresh Coconut - 4 tbsp

The vegetables like potato, brinjal and chillies have to be cleaned and stuffed with the masala.
The yams, sweet potato  and carrot can be diced and coated with masala.
Leave the string beans/ kothavara and green peas alone.

Heat oil (preferably the one in which the muthias were fried) in a heavy bottomed vessel with tight lid ( I used a cooker) and add the asafoetida.
Then add the string beans / kothavara (whichever you are using) and stir well on a high flame.
Next goes in the green peas. Stir this also well.
No more stirring after this step.
Next goes in the coated vegetables and and next the stuffed vegetables.
On top go the muthis and now add a glass of water.
Cover and simmer till the yam gets cooked or cook till one whistle.
Decorate with the freshly grated coconut and serve hot.