Undhiyun (Gujarati winter speciality)

Ingredients:

• Papri – preferably small variety
• Potato – cut in four cubes
• Yam – small piece cubed
• Sweet Potato – cut in cubes
• Peas – handful
• French beans – few cut into large bits
• Small round brinjals – slit into 4
• Ripe banana
• Cooking oil
• Ajwain
• Ginger
• Garlic
• Green Chillies
• Hara Dhaniya
• Coconut (optional)
• Salt
• Sugar
• Haldi
• For Muthia - besan, atta, methi leaves
• Garnish - corriander leaves and fresh green garlic
  
  Method:
  Papri is in major proportion. Keep whole – remove vein from sides. Make paste of adrak lasun and green chillies, hara dhaniya and coconut (dessicated coconut can be used), salt and pinch of sugar. Coconut is optional.
  
  Mix all the vegetables except brinjals and banana. Apply the masala paste, some ajwain, haldi, salt and oil in good amount. This can be done directly in the pan in which undhiyun is to be cooked. Cover pan tightly and place on fire. Lower the heat once the vegetables get heated up. Add muthia. Do not stir the vegetables but toss from time to time. Stuff the brinjals with the masala paste and add to the vegetables when they are half done.
  
  To make muthia: take besan, little atta (1/4 in proportion to the besan). Add oil and rub in to resemble bread crumbs. To this add some chopped methi leaves – kasuri dry methi may be used if fresh methi is not available – salt, ajwain, adrak green chiliies paste and pinch of sugar. Knead with very little water into tight dough. Then shape into either little balls or elongated shaped muthiyas. Deep fry in oil till brown in colour.
  
  When all the vegetables are cooked, cut the ripe banana into 1” slices with the skin and place on top of the vegetables about 5 minutes before removing pan from fire.
  
  Sprinkle some dhaniya-jeera powder and red chillies powder and toss (this is optional)
  Sprinkle plenty of chopped hara dhaniya and finely chopped hara lasun before serving.
  Some people like to pour oil – preferably ground nut or til oil – unheated individually on the vegetables. Serve with rotis – preferably ‘saat padi’.