Heat 4 to 5 teaspoons sesame oil or peanut oil in a 3 litre pressure cooker.
Add ½ teaspoon carom seeds and ½ teaspoon cumin seeds. Stir and fry on low heat until the carom seeds and cumin seeds crackle.
Then add ⅛ teaspoon asafoetida/hing. Stir and mix on low heat.
Now add the stringed and podded beans. If you are using fresh pigeon peas, you can add them at this step.
Mix and stir well. To preserve the green color of the beans you can add a pinch of soda if you prefer.
Now add half a portion of the leftover green stuffing masala.
Again mix very well and sauté for 3 minutes on a low to medium heat. Then make a neat layer of the beans at the bottom.
Then place the chopped purple yam in a neat layer.
Then make another layer of chopped raw bananas and sweet potato.
Now sprinkle ¼ of the coconut masala evenly. Don't stir.
Make a next layer of stuffed brinjals and potatoes.
Add ½ cup water from the sides. Don't stir or mix.
Now gently place the prepared methi muthia in a layer. Sprinkle 2 to 3 pinches of salt all over.
Cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.
When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
While serving if you want, you can garnish Surti Undhiyu with chopped coriander leaves or some grated coconut. Serve Undhiyu with poori or roti.