Undhiyu, Winter Special, Mixed Vegetables With Methi Muthiya

Name: Undhiyu, Winter Special, Mixed Vegetables With Methi Muthiya
Total time: 5400 s
Yield: 6 to 8 persons
Cuisine: Indian
Ingredients: For muthia -; 1 and 1/2 cup washed and cut methi leaves,one pinch carom seeds and 1 tsp sesame seeds; 1 cup wheat flour and 1/2 cup besan (chick peas flour); 1/2 tsp each of sugar, salt, lemon juice, red chilli powder, turmeric powder, coriander cumin powder.1 tsp hot oil little water to make dough like consistency and for frying other ingredients; 1 raw banana; 1 small purple yam; 100 gm Surti papadi; 100 gms Flat beans; 100 gm baby potatoes,; 100 gms sweet potato; 100 gms small eggplants; 100 gms Green Pigeon peas (turdana) and fresh green peas; For green masala - 2 small bunches green garlic, 5 green chilies, 1/2 cup cut coriander,1 inch ginger and 1 cup grated fresh coconut; For tempering - 1/2 cup oil,1/2 tsp carom seeds, 1/2 tsp asafoetida and 1/2 tsp sesame seeds; 1 medium size Lemon and 2 tbsp jaggery; Salt according to taste and 1/2 tsp garam masala; 1/2 cup peanut powder

Surekha Dongargaonkar @sdsurekha53

Undhiyu is a traditional winter delicacy from Surat, Gujrat, India. lt is made with seasonal vegetables like purple yam, baby potatoes, various types of beans and their seeds, cooked with dumplings made with fenugreek leaves. Undhiyu also requires spicy green garlic, green chilies, coriander leaves, ginger and fresh coconut. Undhiyu is traditionally slow cooked in an earthen pot hung, upside down. Undhio is made during Makar Sankranti (Uttarayan) known for rich cultural significance. It's served with puries or with pearl millet flat bread (Bajri roti). Shrikhand or Jalebi is also served as accompaniment.

Surekha Dongargaonkar @sdsurekha53

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Ingredients

1 hour 30 minutes

6 to 8 persons

For muthia -
1 and 1/2 cup washed and cut methi leaves,one pinch carom seeds and 1 tsp sesame seeds
1 cupwheat flour and 1/2 cup besan (chick peas flour)
1/2 tsp each of sugar, salt, lemon juice, red chilli powder, turmeric powder, coriander cumin powder.1 tsp hot oil little water to make dough like consistency and for frying other ingredients
For vegetables -
1 raw banana
1 small purple yam
100 gm Surti papadi
100 gms Flat beans
100 gm baby potatoes,
100 gmssweet potato
100 gmssmall eggplants
100 gms Green Pigeon peas (turdana) and fresh green peas
For green masala - 2 small bunches green garlic, 5 green chilies, 1/2 cup cut coriander,1 inch ginger and 1 cup grated fresh coconut
For tempering - 1/2 cup oil,1/2 tsp carom seeds, 1/2 tsp asafoetida and 1/2 tsp sesame seeds
1 medium size Lemon and 2 tbsp jaggery
Salt according to taste and 1/2 tsp garam masala
1/2 cuppeanut powder

Saved

Steps

1 hour 30 minutes

1

First we will make muthia that is fritters. Mix fenugreek leaves in wheat and chick pea flours. Add red chilli powder, salt, little sugar and pinch of turmeric powder. Using little water make a dough. Make small sized cylindrical shaped balls.
2

Grind green masala with green garlic, green chilies, coriander leaves, ginger and fresh coconut.
3

Slit egg plants in 4 parts and stuff with green masala and peanut powder.
4

Heat oil in a frying pan. First fry all muthiyas to golden brown colour.
5

Fry raw banana, yam, baby potatoes, and sweet potatoes one by one and take out on a separate plate.
6

After frying all muthiyas and other ingredients, pour the remaining oil from the pan into a pressure cooker. Put the pressure cooker on medium heat. Add carom seeds and asafoetida.
7

Add surti papdi, turmeric, tur Dana, walpapdi dana, green Pigeon peas, stuffed egg plants, green peas. Stir them on medium flame. Add grounded green masala and mix well. Then add all fried banana, potatoes and sweet potato. Add 1/2 cup water to the cooker and give one whistle.
8

Open the cooker and add salt, jaggery powder, lemon juice, garam masala, sesame powder and methi muthiyas. Mix gently and cook for 5 minutes. Tasty undhiyu is now ready to be served.
9

Serve undhiyu with puries or pearl millet flat bread (that is bajri roti) and Kadhi.