A popular recipe for mixed vegetables from the western state of Gujarat.
To serve: 4

medium sized Sweet potato (peeled & cubed)
1/2 medium sized Yam (kand, peeled & cubed)
2-3 Small brinjals (slit)
4 Baby potatoes (peeled & slit)
2 tbsps Oil
1 tsp Carom seeds (ajwain)
Asafoetida a pinch
100 gms Small papdi beans (string & split into two)
1/3 cup Tuvar dana
1 tsp Ginger garlic paste
Soda bi-carb a pinch
1/2 tsp Coriander powder
Garam masala powder a pinch
Salt to taste

For the green masala stuffing
1/4 cup Fresh green peas (coarsely ground)
1/4 cup Coconut (scraped)
2 tbsps Fresh coriander leaves (chopped)
1 tsp Green garlic (finely chopped)
1 tsp Green chilli (finely chopped)
1/2 tsp Garlic paste
1/2 tbsp Sesame seeds
1/2 tsp Garam masala powder
1 tsp Coriander powder
Turmeric powder a pinch
Soda bicarb a small pinch
1/2 tbsp Lemon juice
Salt to taste

For the Muthiya
1/4 cup Fenugreek leaves (chopped)
1/4 cup Gram flour (besan)
1/2 cup Whole wheat flour (coarse)
1/2 tsp Turmeric powder
2 tbsps + to deep fryOil
1/2 tbsp Coriander cumin powder
Salt to taste

To make the muthiyas mix fenugreek leaves besan, atta, turmeric powder, two tablespoons of oil, cumin-coriander powder, salt. Mix well. Knead into a stiff dough using water only if needed. Divide into ten equal portions and shape into one-inch long and half-inch thick rolls. Deep fry in hot oil till golden brown. Drain onto an absorbent paper and keep aside. In the same oil deep fry the yam and sweet potato till golden brown. Remove on an absorbent paper and keep aside. In a bowl mix all the ingredients of the green masala stuffing and adjust seasoning. Keep a little of coriander leaves, coconut and green garlic aside for garnishing. Stuff the slit brinjals with this masala and mix one fourth cup of green masala with the potatoes and keep aside. Keep aside the remaining masala for further use. Take a deep thick bottomed degchi. Heat oil, add carom seeds and allow to splutter. Add asafoetida. Add the papdi beans, tuvar dana and stir well and fry for two minutes. Add ginger-garlic paste. Stir once. Add soda, coriander powder, garam masala powder salt and remaining green masala. Stir once or twice. Add half cup of water, mix well and as it starts to boil, lower heat and spread over this stuffed brinjals and stuffed potatoes. Cover with a lid and pour some water on the lid. Cook on low heat. Check every few minutes, tossing occasionally, taking care to keep the stuffed vegetables on the top. Place the fried yam and sweet potatoes when papdi is half done. Cover and continue to cook till nearly done. Best is to check the seed of the papdi bean or a brinjal for doneness. Add the fried muthiyas and cover and allow to simmer on low heat till the muthiyas double in size. Serve hot garnished with chopped coriander, chopped fresh green garlic and scraped coconut.