Undhiyu

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 40 minuties

Serves: 5-6 servings

Chef’s rating: 5/5

Recommended with: Bajra Rotla, Puri

 

 

Ingredients:

For Undhiyu:

  • 6 – 8 green leaf garlic
  • 3 – 4 Baby Brinjal (bhaingan)
  • 50 gms fresh Tuver dana
  • 50 gms fresh lilva dana
  • 6 -8 small potatoes
  • 100 gms sweet potatoes
  • 100 gms yam (kand)
  • 25 – 30 broad beans (Surti fali)
  • 2 raw bananas
  • 30 gms Sugar
  • 10 gms emli (tamarind)
  • 5 tblsp oil
  • 2 tblsp coconut scraped
  • 4 green chillies
  • a pinch asafoetida
  • 1 tsp turmeric powder
  • 1 cup coriander leaves
  • 2 inch ginger
  • 1 tsp mustard
  • 1 tsp whole Jeera
  • 1 tsp Jawain
  • Salt as per taste

For Muthiya:

  • 1/4 cup Gram Flour (Besan)
  • 1 cup wheat flour
  • Salt to taste
  • 1/2 cup Fenugreek Leaves (methi)
  • 1/2 inch Ginger
  • 1 – 2 Green Chilies
  • 3 gms whole Dhania,
  • 5 gms whole Jeera,
  • 1 cup water,
  • Oil to deep fry

Preparation : Muthiya

  1. Mix all the Muthiyia ingredients except oil and prepare firm dough
  2. Divide into small portions and shape each into one-inch long half-inch thick rolls
  3. Deep fry in hot oil
  4. Remove and keep aside to cook

Preparation : Undhiyu

  1. Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas
  2. Wash Brinjal and slit them into four without cutting the stem
  3. Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal
  4. String beans and cut into one-inch long pieces
  5. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds
  6. When mustard seeds crackle mix in ground Masala and broad beans
  7. Put the rest of the vegetables in layers one on top of the other
  8. Sprinkle salt and turmeric powder
  9. Stir-fry for five minutes on high flame heat
  10. Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes
  11. Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes
  12. Shake the vegetables occasionally but do not use a spoon to stir.
  13. Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri

 

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