Undhiyu Ingredients

Green beans – Cut from the middle into half vertically. Then half horizontally Or Surti papadi – separate flat papadi and beans filled papadi. Remove top and bottom part of papadi while removing it, take out thread from left and right side of the papadi. Remove beans from beans filled papadi keep beans and discard the other part of papadi. Soak the flat papadi and beans in hot water and add little soda bicarb to it. Leave it for half an hour. Then discard the water.

Sweet potato peel and cut into medium size squares
Potato peel and cut into medium size squares
Purple yam peel and cut into medium size squares (optional)
Baby brinjal cut the green part make a plus + cut to the middle of the brinjal till half the way, to stuff the masala in it.
Banana cut into half horizontal and make a cut across each half pc vertically make sure to cut half the way, to stuff the masala in it.

Oil for deep frying and cooking
Carom seeds|
Asafoetida (hing)
Water

Filling Masala

Coriander finely chopped
Sesame seeds ground coarsely
Peanuts ground coarsely
Fresh coconut ground finely
Garlic, ginge, and chili paste
Turmeric powder
Coriander powder
Cumin powder
Garam masala
Sugar
Salt
Oil just enough to bring together the masala

Method

Mix the filling masala together in a bowl. Divide the filling masala into 3 parts. Prepare sweet potatoes, potatoes, and purple yam by deep frying them on medium flame they are crispy from outside. Mix well 1^st part of filling masala in it and keep it aside. This process will incorporate all flavours from masala to the veggies.

Fill brinjals with half of the filling of part of masala and shallow fry on low to medium flame. Keep o changing sides and cook but not completely. As it will be cooked further with layers.

Fill banana with the other half filling of part of masala and keep it aside. Heat oil in a pan or a pot, add carom seeds. After it crackles, add green beans or Surati papadi and beans to it. Add water. Cover and cook till it is slightly cooked and become soft. Add part of masala to it and make layer.

For the 2nd layer add fried and marinated with masala sweet potatoes, potatoes and purple yam to the cooked beans or Surati papadi.

The 3rd layer will be brinjals. Add uncooked banana’s as well. As it will cook when it is covered and cooked further. Add just enough amount of water to the sides of the pan or pot. Cover and cook Undhiyu on low flame for 15 to 20 minutes. This will absorb all flavours from the masala and all veggies will cook further, completely. Garnish with finely chopped coriander. Serve Undhiyu with poori or roti. Don’t forget to serve jalebi with it. As traditionally  Undhiyu is served with a sweet dish. Make eat and enjoy.

Note
In the picture I made Undhiyu in green beans. Traditionally Surati Undhiyu taste is a mixture  of spices and mild sweetness