Undhiyu

Undhiyu

serves: 4 persons

Ingredients:

Vegetables:

  • 1 sweet potato chopped into chunks (1 cup)
  • 1 potato chopped into chunks (½ cup)
  • 1 carrot chopped into chunks (½ cup)
  • ½ cup tuvar lilva
  • 3 small eggplants
  • Half banana

Green Paste:

  • 1 cup cilantro leaves packed
  • ½ cup fresh grated coconut packed
  • 6 garlic pods
  • 1 teaspoon carom seeds or ajwain

Methi Muthiya or Fenugreek dumplings

  • 1 cup gram flour
  • 1 teaspoon corriander powder
  • 1 teaspoon fennel seeds or saunf
  • Salt to taste
  • Pinch of baking soda (optional)
  • 1 teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 2 tablespoon dry fenugreek leaves or kasuri methi
  • Little water to knead the dough

For Tadka or seasoning:

  • 3 tablespoon oil
  • 1 teaspoon sesame seeds
  • ½ teaspoon carom seeds or ajwain
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon jaggery

Other:

  • 1 cup water
  • Oil to fry muthiyas

Ingredients

Method:

  1. Wash all the vegetables and keep them aside. Slit eggplants into four parts without breaking apart. Cut banana into round pieces.
  2. Mix all the ingredients except water under Methi Muthiya in a bowl. Add water slowly and make a smooth dough.
  3. Heat oil in a pan. Take a teaspoon of dough and drop gently into the oil. Fry the Muthiyas till they are golden brown. Drain them on paper. Keep it aside.
  4. Add all the ingredients under Green Paste in a grinder. Add little water and make a smooth green paste.
  5. Heat 3 tablespoons of oil in a pressure cooker. Add carom seeds and sesame seeds. Add green paste and fry for a minute. Add all the vegetables except banana. Mix well and cook for a minute. The vegetables should get coated well with green paste.
  6. Add red chilli powder, turmeric powder, salt, and jaggery and saute. Add banana and muthiyas. Add a cup of water and mix everything.
  7. Put the lid on and cook everything on a high flame for 2 whistles. Let the pressure go down completely. Open the lid and gently give a quick stir. Do not over mix.
  8. Garnish with chopped cilatro. Serve hot with roti and Gujarati Kadhi