Cooking Mode: Surti Undhiyu

Step 1 of 5

Mix finely chopped fenugreek leaves, gram flour, ajwain, salt, and 1 tsp oil to shape into small muthiya dumplings; deep fry until golden brown.

Step 2 of 5

Grind grated coconut, sesame seeds, chopped green chilies, ginger paste, turmeric, and salt into a coarse green masala paste.

Step 3 of 5

Slit baby eggplants, potatoes, and purple yam pieces; stuff generously with the green masala paste.

Step 4 of 5

Heat remaining oil in a heavy-bottomed pot, layer the stuffed root vegetables and eggplants at the bottom, and top with fried muthiya dumplings.

Step 5 of 5

Add water around the edges, cover tightly, and cook on very low heat for 40 minutes without stirring until tender.