Recipe of Surti Oondhiyoo

Combine the fenugreek leaves and a little salt in a bowl and mix well.
Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
Add all the remaining ingredients and knead into a soft dough, adding water only if required.
Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.

Make a criss-cross slit on each baby potato and brinjal taking care not to separate the segments.
Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
Combine the fresh Vaal, purple yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
Heat the oil in a thick-bottomed Pan. Add the carom seeds, asafoetida, and soda-bi-carb and sauté on a medium flame for a few seconds.
Add the papdi beans,tuwar dana, and stir well and fry for two minutes.
Now add the stuffed baby potatoes, brinjal, all the marinated vegetables, salt, and green masala.
Stir once or twice. Add half a cup of water and mix well.
Cover with the lid and pour some water on the
lid and cook on low heat.
Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top.
Cover and continue to cook until nearly done.
Best is to check the brinjal for doneness. Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas are double in size.
Serve hot, garnished with chopped coriander, chopped fresh green garlic, and scraped coconut.