Prepare stuffing.
Dry roast peanuts, let them cool, peel them off, and grind coarse. Dry roast cinnamon, cloves, cumin seeds, coriander seeds & fennel seeds; let them cool, and grind in fine powder. Heat oil, roast besan, let it cool. Mix roasted besan, masala powder, green coriander leaves, garlic, fresh coconut, sesame seeds, crushed peanuts, sugar, oil, lemon juice, turmeric powder, red chilli powder, asafoetida, and salt. Mix well.
Put crisscross cuts up to th length in brinjals, potatoes, and ivy gourds. Stuff them in the cuts with the prepared stuffing. Keep aside. Keep the remaining stuffing aside too. Mix all the ingredients for the Muthiya/Dumplings and knead a dough. Make small balls and deep fry.
Heat oil in a large and deep pan. Add Mustard Seeds, Cumin Seeds, Carom Seeds (Ajwain), Fennel Seeds and Sesame Seeds and let them splutter. Add Asafoetida. Add cashews and raisins and roast.
Add all the vegetables including the stuffed vegetables. Add the saved stuffing.
Add tomato puree, Red Chilli Powder, Cumin-coriander powder, Turmeric Powder, and salt. Mix gently so that the vegetable dont break. Add a cup of water and cover. Let it cook for 15-20 minutes on medium-high flame or until the vegetables get cooked completely.
Add Muthiya/Dumplings and cover and cook for 1 minute and turn off the flame. Sprinkle Coriander leaves and fresh coconut. Serve Hot.
