Undhiyu

Make the stuffing paste first: blend together the fresh coconut, coriander, garlic, ginger, green chillies, sesame seeds, coriander powder, cumin powder, turmeric, sugar, lemon juice, and 1 teaspoon of salt into a coarse, fragrant green paste — it should hold together when pressed but not be completely smooth. You want texture. Taste it: it should be punchy, herby, sweet, sour, and spiced all at once. This same paste will stuff the eggplants, coat the papdi, and layer through the entire pot. Divide the paste into thirds roughly in your mind — one third for stuffing vegetables, two thirds for layering.

About 12 min

Prepare the vegetables. Make a deep cross-cut in the base of each baby eggplant (from the bottom, not the stalk end) and press a generous teaspoon of stuffing paste deep inside each one. String the surti papdi and toss them with a third of the stuffing paste, coating each bean well. Toss the raw banana chunks and purple yam chunks with a light sprinkle of turmeric and salt separately — they don't get stuffed, but will absorb the paste from the layering. Keep each vegetable separate — they have different cooking times and must be layered strategically.

About 15 min

Heat the oil in a wide, heavy-bottomed pot (a Dutch oven or deep kadai works well) over medium heat. Lightly fry the methi muthia in the oil for 2–3 minutes, turning until they develop a golden crust. Remove and set aside — they'll finish cooking in the steam. Now add the stuffed eggplants to the same pot and cook for 3–4 minutes until they begin to colour on the outside. Remove and set aside. You're building flavour in the pot with each vegetable.

About 10 min

Layer the pot: start with the sweet potato and purple yam on the bottom (they need the most cooking time). Spread a third of the remaining stuffing paste over them. Add the raw banana and surti papdi in the next layer. Nestle the stuffed eggplants on top. Scatter the methi muthia over everything. Spread the final third of the stuffing paste over the top layer, then scatter the ground peanuts over the entire surface. Add 3 tablespoons of water down the sides of the pot — just enough to create initial steam. Drizzle the remaining oil evenly over everything.

About 8 min

Cover the pot tightly (seal the lid with a wet cloth or dough rope if you want to be traditional) and cook on the lowest possible heat for 35–40 minutes. Do not open the lid for the first 25 minutes — all the cooking happens in trapped steam and the vegetables release their own moisture. After 30 minutes, carefully lift the lid and check: a skewer should pass through the sweet potato and yam without resistance, and the eggplants should be completely collapsed and silky. If the bottom layer looks dry, add 2 more tablespoons of water and cook another 10 minutes. Serve hot from the pot alongside puris, with fresh green chutney and a spoonful of ghee for non-vegans.

About 40 min