Undhiyu

Name: Undhiyu
Cuisine: Indian
Ingredients: Muthias; 3/4 cup atta (whole wheat flour); 3 tbsp besan (gram flour); 1 cup methi (fenugreek) leaves, chopped; 1 tsp cumin seeds; to taste salt; 1/4 tsp turmeric powder; 1 tsp roasted coriander powder; 1/2 tsp roasted cumin powder; 1 tsp red chilli powder; 1/2 tsp amchoor powder; 1 tsp ginger, grated; 1-2 fresh chilies, chopped; 1 tbsp oil to knead the dough; as needed oil for deep fry; Masala for the stuffing; 1/2 tsp pepper powder or to taste; 1 tbsp lemon juice; 1 cup coriander leaves, chopped; 1/2 cup fresh coconut, grated; 3 tbsp roasted peanuts; 2 tbsp roasted sesame seeds; 10-15 roasted cashewnuts; 1 tsp ginger. grated; 1 fresh chilli, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tsp roasted coriander-cumin powder; 1 tsp red chilli powder; Undhiyu Vegetables

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Navratrisatvikfood - Undhiyu is a mixed vegetable curry which is a very popular Gujarati delicacy. It is a very nutritious and a wholesome dish as it has all the goodness of vegetables and greens. Traditionally it is prepared in clay pots, but to make it faster, pressure cooking method is perfectly fine.

Made as a dry preparation, it is relished with poori. But it also tastes good with parathas or just plain chapattis. A lot of preparation goes into making this yummy vegetarian fare, but it is worth the effort. I personally prefer drizzling some ghee to the end product for some added flavour.

Bethica Das @kitchen_flavours

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Ingredients

Muthias
3/4 cupatta (whole wheat flour)
3 tbspbesan (gram flour)
1 cupmethi (fenugreek) leaves, chopped
1 tspcumin seeds
to tastesalt
1/4 tspturmeric powder
1 tsproasted coriander powder
1/2 tsproasted cumin powder
1 tspred chilli powder
1/2 tspamchoor powder
1 tspginger, grated
1-2fresh chilies, chopped
1 tbspoil to knead the dough
as neededoil for deep fry
Masala for the stuffing
1/2 tsppepper powder or to taste
1 tbsplemon juice
1 cupcoriander leaves, chopped
1/2 cupfresh coconut, grated
3 tbsproasted peanuts
2 tbsproasted sesame seeds
10-15roasted cashewnuts
1 tspginger. grated
1fresh chilli, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tsproasted coriander-cumin powder
1 tspred chilli powder
Undhiyu Vegetables
1potato, cubed
1green plantain, sliced
1 cupyam, cubed
1 cupsweet potato, cubed
6-7eggplants, slit
1/2 cupgreen peas
1 cupbroad beans (Sem ki Phalli), cut into half and separated
As neededoil for deep fry
Tempering
3-4 tbspoil
1/2 tspcumin seeds
1/2 tspcarom seeds (ajwain)
1 cupwater mixed
1/2 tspturmeric powder
to tastesalt
1 tbspghee (optional)

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Steps

1

To make the muthias - Mix together atta, besan and all the dry powders. Add the oil and combine well. Then add the cumin seeds, chopped methi leaves, ginger and fresh chilies. knead into a stiff dough with required quantity of water. Keep aside for 10 minutes.
2

Form oval shape small balls out of the dough. Heat oil and deep fry them few at a time till light golden brown in colour. Drain on a kitchen towel and keep aside.
3

Stuffing - Powder the cashew nuts, sesame seeds and peanuts into a coarse powder. Combine with all the other ingredients and keep aside.
4

Preparation - Heat oil and deep fry the yam, green plantain, potatoes and sweet potatoes in batches. Drain on a kitchen towel and keep aside.
5

Stuff the eggplants with the prepared masala and keep aside. Now combine the rest of the masala with the vegetables.
6

Heat oil in a pressure cooker and temper with ajwain, cumin seeds. After it stops spluttering, add the broad beans and green peas. Saute for a few seconds.
7

Add the rest of the veggies and top it up with the fried muthias. Add the water mixed with turmeric powder and salt to taste. Pressure cook for 2 whistles.
8

Transfer it to a separate pan and add more water if gravy consistency is required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee and serve with poori, paratha or just plain chapatti.