For muthiya combine Bengal gram flour, roasted masala (cumin seeds, fenugreek seeds, and dried coriander seeds), carom seeds, salt, turmeric powder, red chilli powder, red millet flour, yogurt, and oil in a mixing bowl.
Make small balls from the mixture and place them on a baking tray.
In another bowl, combine salt, roasted masala, red chilli powder, oil, and boiled and diced yam, sweet potato, and potato.
Transfer the root vegetable mixture in baking tray.
Bake muthiya and root vegetable mixture in a preheated oven at 180 200 C for 10 to 12 min.
Once baked, sprinkle coconut masala (fenugreek seeds, coriander powder, red chilli powder, and cumin powder) on the baked root vegetables.
Marinate wild beans with salt.
Steam for 7 to 8 min.
In the serving plate, arrange the baked root vegetables, then drizzle green chutney and top it with muthiya.
Drizzle khatti meethi chutney on the muthiya.
Arrange the steamed banana stem and wild beans in the serving plate.
Top with coconut masala.
For salad, combine lettuce, steamed banana stem, salt, and oil.