Undhiyu
By: Helen Pitlick
Published: Monday, November 30, 2009 - 4:32pm

Ingredients




100 grams surti papdi, stringed, whole
100 grams raw banana chunks, unpeeled
100 grams yam chunks (kand), peeled
100 grams sweet potato chunks
100 smalls brinjals, sliced into two
5 green chillies, crushed
1 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
1 tablespoon finely-chopped coriander leaves
1 teaspoon wheat flour
4 tablespoons oil
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon ajwain
salt to taste
1/2 tablespoon sugar
lemon, to taste
Muthiya
100 grams methi leaves, finely chopped
1/2 cup gram flour (besan)
1 teaspoon red chilli powder
1 tablespoon fresh ground coconut
salt to taste
1 tablespoon oil

Preparation

1 Mix all the ingredients for Muthiya to make a stiff dough. Form into small oval, dumplings. Heat about 1/4 cup oil, and fry for about 2 minutes. Remove from oil and set aside. 2 Form a paste of green chilli, ginger, garlic and coriander. Rub the yam, raw banana, sweet potato and brinjals with oil and chilli-masala paste. Marinate for about 30 minutes. 3 Heat 4 tbsp oil, then add all he yam, raw banana, sweet potato and brinjals and stir well; cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook over low heat until the vegetables are almost done. 4 Add coriander, lemon, and water (if needed). Add sugar according to taste and mix well. Cover and cook for another 8-10 minutes, until all vegetables are cooked and the spices are blended well. 5 Sprinkle some Sev on the top and serve hot with Chapatis.

About


This is well famous receipe of SURAT, Gujarat, cooked during winter seasons. If you want to use less oil, you can cook cook in a pressure cooker without any oil. Recipe from Mansi Desai on awesomecuisine.com.