Surti undhiyu

Step 1: Mix 1 ¾ oz gram flour (besan), 1 ⅜ oz fresh fenugreek leaves, 1 tbsp ginger-chilli paste, 1 tsp black pepper, ½ tsp red chilli powder, 1 tsp coriander-cumin powder, ½ tsp ground turmeric, ¼ cup oil, 1 pinch asafoetida (hing), 1 pinch bicarbonate of soda and ½ tsp salt. Add a little water to make a soft dough.

Step 2: Shape into small round or oblong muthia. Heat 2 cups oil and deep fry them until golden. Drain and keep aside, and keep the frying oil.

Step 3: Put 1 tbsp ginger paste, 2 tbsp chilli paste, 3 tbsp garlic paste, 5 ½ oz fresh green garlic, 2 ⅛ oz fresh coriander, 2 tsp red chilli powder, 1 tsp undhiyu masala, 5 ½ oz fresh coconut, 1 tsp ground turmeric, 3 tsp salt, 2 tbsp sugar and 2 tbsp lemon juice in a chopper and blend to a coarse masala.

Step 4: Boil 1 ⅛ lb fresh pigeon peas (tuvar), 2 ¼ lb papdi (flat green beans) and 3 ½ oz shelled peas in water with 1 tsp salt for 10 minutes. Drain.

Step 5: Mix a third of the masala with the boiled pigeon peas, papdi and peas.

Step 6: Fill the rest of the masala into the slit 3 ½ oz small round potatoes, 3 ½ oz small brinjals (aubergines), 3 ripe bananas, 3 ½ oz sweet potatoes and 3 ½ oz suran (elephant foot yam). Keep any masala that's left over.

Step 7: Heat 1 ½ cups oil in a thick-based wide pan and add 1 tsp ajwain (carom seeds), 2 tsp cumin seeds, 2 tsp mustard seeds and ½ tsp asafoetida (hing).

Step 8: Add the pigeon peas, papdi and peas and cook on a low heat for 10 minutes, or until tender.

Step 9: From here on, cook covered with a plate that has water in it, so the vegetables steam gently and don't stick or burn.

Step 10: Add the stuffed vegetables except the bananas and cook, covered, for 15 minutes or until tender.

Step 11: Add the oil left over from frying the muthia and gently mix all the vegetables with a ladle.

Step 12: Place the muthia and stuffed bananas on top, sprinkle with the remaining masala and add ½ cup oil if the pan looks dry.

Step 13: Cook covered for 10 minutes more.

Step 14: Garnish with 2 tbsp fresh coconut and 2 tbsp fresh coriander and serve hot with chapaties or puri.