Instructions

1. Combine oil with the flours to a crumbly texture.
2. Mix the remaining ingredients with flour and make a soft dough using water.
3. Make about 20 balls and flatten slightly.
4. Heat oil on medium high and fry muthiyas until golden brown.
5. Set aside.

Instructions

1. Mix all the masala ingredients.
2. Cut eggplant stems leaving a little intact.
3. Make 4 criss cross cuts in each, almost to the stem.
4. Make 4 criss cross cuts in each potato, almost to the end.
5. Cut the banana into 1 inch thick rounds and make a slit on one side.
6. Use some of the mixture to stuff inside the cut eggplants, potatoes and bananas.
7. In a pressure cooker, heat oil for tempering on medium heat.
8. Add ajmo, when crackled add turmeric and hing.
9. Add the vegetables except the stuffed ones.
10. Mix the remaining masala mixture in the vegetables.
11. Arrange the stuffed vegetables on top.
12. Pour 1 cup of water, cover and cook for 3 whistles.
13. Let cool before opening.
14. Combine the mithiyas into the cooked vegetables, cover and simmer (without the whistle) for 10 minutes.
15. All the liquid should be absorbed.
16. Sprinkle sesame seeds and chopped green coriander.