In a mixing bowl, add 1 cup besan sev and some water and soak it for 2 minutes.

Remove water; sev becomes soft, slightly mash it.

Then add 3 tbsp coarsely crushed peanuts, 3 tbsp white sesame seeds, 2 tbsp desiccated coconut, 2 tbsp coriander powder, 2 tbsp red chili powder, 1 tsp turmeric powder, salt to taste, 1 tsp garam masala, 2 tbsp sugar, 1 tbsp lemon juice, 1 tbsp oil, and some coriander leaves. Mix well. Undhiyu masala is ready. Keep it aside.

In a mixture jar, add 4-5 green chilies, 1 inch ginger, 2-inch green turmeric, ½ cup green garlic, and 1 cup coriander leaves. Without adding water, grind it. Green paste is ready. Keep it aside.

In a mixing bowl, add 1.5 cups chopped methi leaves, ½ cup coriander leaves, salt to taste, ½ cup wheat flour, ½ cup gram flour, 3 tbsp rava, 1 tbsp green paste, ¼ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 1 tbsp sugar, ¼ tsp baking soda, 1 tbsp lemon juice, and 1 tbsp oil.

Add ¼ cup water gradually and knead medium soft dough for muthiya.

Now slightly grease your hand with oil and roll small-sized round muthiya.

Heat oil and fry muthiya on medium flame till it becomes crispy and golden brown.

Take out into a wire rack and keep it aside.

Heat oil and add 100 gm sweet potato pieces, 100 gm suran pieces, 100 gm purple yam pieces, and 1 raw banana. Fry it on medium flame till it becomes crispy and cooked 80-90%. Keep it aside.

Then add 5-6 small-sized brinjals and fry them for 2-3 minutes. Take out into a wire rack and keep it aside.

Then add 4-5 small-sized potatoes and fry them on medium flame till they become crispy on both sides.

Now add green chilies and fry them for 1 minute. Take out into a wire rack.

Then stuff fried brinjals, fried potatoes, and fried chilies with undhiyu masala and keep it aside.

In a cooker, add 4 tbsp oil, 1 tsp ajwain, and a pinch of hing. Saute it.

Then add 100 gm surti papdi and 100 gm desi valor papdi. Also, add 50 gm green peas, 50 gm green pigeon peas, 50 gm green chana, and 50 gm green vaal. Saute it.

Now add 2 tbsp prepared undhiyu masala and 2 crushed methi muthiya. Mix well.

Add 1 cup water and mix well.

Then in undhiyu masala, add fried sweet potatoes, suran pieces, purple yam pieces, and raw banana pieces. Mix well and make a layer of vegetables on the papdi layer.

Now place stuffed brinjals and potatoes on the upper layer.

Add 1 cup water from its side.

Pressure cook the vegetables on high flame for 2 whistles.

When the pressure cooker cools down, open it. Vegetables are properly cooked.

In a kadai, add ½ cup oil, 1 tsp mustard seeds, 1 tbsp cumin seeds, a pinch of hing, 4-5 dry red chilies, 1-inch cinnamon, 2 bay leaves, and 3-4 cloves. Saute it.

Then add prepared green paste and saute it.

Then add 1 tsp turmeric powder, 2 tbsp red chili powder, 2 tbsp coriander powder, and 2 tbsp undhiyu masala. Add some water and saute the masala till oil separates from its sides.

Now add 1 cup tomato puree and salt to taste. Saute the gravy till oil separates from its sides.

Then add pressure-cooked sabzi and mix well with the gravy.

Now add ½ cup tamarind pulp and 2 tbsp sugar. Mix well.

Then add fried muthiya and 2-3 crushed muthiya and 1 cup water from the sides. Mix and cover and cook the sabzi on low flame for 10 minutes.

Now mix everything. For tadka, in a pan, add oil, sesame seeds, and curry leaves. Add sesame seeds, hing, and red chili powder. Mix well.

Add tadka into undhiyu and mix well.

Garnish with coriander leaves and serve undhiyu with puri and jalebi.