Ratalu, Tuver, Vatana, and Muthiya Ni Sabji is a traditional Gujarati vegetable dish featuring a combination of purple yam (ratalu), pigeon peas (tuver), dried white peas (vatana), and fenugreek dumplings (muthiya).

Here's a brief description of the dish:

1. **Ingredients:** The dish typically includes chopped purple yam, pigeon peas, dried white peas, fenugreek leaves, and a blend of spices.

2. **Preparation:** The fenugreek dumplings, known as muthiya, are prepared by combining fenugreek leaves, gram flour, spices, and water to form a dough. This dough is then shaped into small dumplings and steamed until cooked through.

3. **Cooking:** In a pan, oil is heated, and mustard seeds, cumin seeds, and fenugreek seeds are tempered. Chopped onions and garlic are sautéed until golden brown. Then, the chopped purple yam, pigeon peas, and dried white peas are added to the pan along with spices like turmeric, red chili powder, coriander powder, and salt. The fenugreek dumplings are also added to the mixture.

4. **Simmering:** The mixture is cooked until the vegetables are tender and the flavors are well combined. Water may be added as needed to achieve the desired consistency.

5. **Serving:** Ratalu, Tuver, Vatana, and Muthiya Ni Sabji is typically served hot and garnished with chopped cilantro leaves. It can be enjoyed with roti, puri, or rice as a main course dish.

This dish is known for its rich flavors, hearty ingredients, and the unique addition of fenugreek dumplings, making it a popular and comforting choice in Gujarati cuisine.