Surti undhiyu

Method

1. 1 Grind coriander with grated coconut, garlic, ginger, palm sugar, and fennel seeds to make a thick green filling.
2. 2 Make cross-shaped incisions in small eggplants and green bananas, then stuff each incision with green filling.
3. 3 Mix chickpea flour with some of the green bean paste, shape into balls, and fry for 5 minutes.
4. 4 Arrange the vegetables in layers in the pot: those that take longer to cook at the bottom, those that cook quickly, and the muthia cube on top.
5. 5 Cover tightly and simmer over the lowest heat for 70 minutes without stirring once.
6. 6 Not turning the vegetables is an absolute principle of undhiyu; turning them will mash them into a porridge and all the layers will be lost.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: low-pressure chamber for 22 minutes, then release pressure naturally; keep the chamber level the same and do not rotate.