Undhiyo

Name: Undhiyo
Yield: 15 servings
Cuisine: Indian
Ingredients: 1/2 kg surti papdi (double beans)stringed split half by hands); 1/2 kg fresh tuvar dana/ lilvaa/fresh pigeon peas; 1/4 kg ivy gourd (tindi); 1/2 kg purple yam (Kand),peeled,cut into cubes; 1/2 kg baby potatoes,peeled; 8-10 small variety of brinjal; 2 raw bananas cut into 1" pieces; 1/8 tsp soda bi carb; to taste Salt; 35-40 methi muthiyas (recipe shared before); 200 ml oil; 2 glasses water(to cook); To make green aromat paste; 1 cup fresh green peas; 2 cups chopped fresh coriander leaves; 1 whole fresh coconut,grated; 25 green chillies (spicy variety); 3 " ginger peeled and chopped finely; 1 big bunch of green garlic.(hara leshun); 1 " raw turmeric,peeled and chopped finely(fresh haldi); 1/2 lemon(juice); to taste Salt; Other ingredients:; 4 tbsp white sesame seeds(safed til); 2 tbsp carrom seeds(ajwain); For garnish; leaves Finely chopped fresh coriander; Grated fresh coconut

Jasmin Motta _ #BeingMotta @cook_12567865

#winter
Post-15
Undhiyo is authentic winter delicacy prepared from mix winter vegetables and fenugreek dumplings ( methi muthiyas),spiced up aromat seasonal( winter)herbs.
It takes lots of patience and effort for making it to perfection. Presenting a unique way to make it in pressure cooker.

Jasmin Motta _ #BeingMotta @cook_12567865

Saved

Ingredients

15 servings

1/2 kgsurti papdi (double beans)stringed split half by hands)
1/2 kgfresh tuvar dana/ lilvaa/fresh pigeon peas
1/4 kgivy gourd (tindi)
1/2 kgpurple yam (Kand),peeled,cut into cubes
1/2 kgbaby potatoes,peeled
8-10small variety of brinjal
2raw bananas cut into 1" pieces
1/8 tspsoda bi carb
to tasteSalt
35-40methi muthiyas (recipe shared before)
200 mloil
2 glasseswater(to cook)
To make green aromat paste
1 cupfresh green peas
2 cupschopped fresh coriander leaves
1whole fresh coconut,grated
25green chillies (spicy variety)
3" ginger peeled and chopped finely
1big bunch of green garlic.(hara leshun)
1" raw turmeric,peeled and chopped finely(fresh haldi)
1/2lemon(juice)
to tasteSalt
Other ingredients:
4 tbspwhite sesame seeds(safed til)
2 tbspcarrom seeds(ajwain)
For garnish
leavesFinely chopped fresh coriander
Grated fresh coconut

Saved

Steps

1

Make methi muthiyas before hand(as per my recipe shared before)
2

Grind green peas and chopped fresh coriander to smooth paste. Grate fresh coconut. Grind green chillies,ginger, fresh turmeric pieces, green garlic(along with it greens)..with salt and lemon juice to smooth paste.
3

Mix grinded green peas- coriander paste,grated coconut and green chillies, ginger raw,turmeric garlic paste, white sesame seeds and carrom seeds...to make aromat green paste(masala). Divide this mixture into 6 parts.
4

Mix tuvar dana with splited surti papdi,add 1 part of green aromat paste,add salt & a pinch of soda bi carb,mix well and let it marinate for 5 mins.(Both tuvar dana,& split surti papdi should be wash with water before hand..then add & mix green paste) Make 4 parts of this mixture.
5

Soak ivy gourd/tindi in water for half hour(before chopping..as not to stain your fingers with black spots).Pat dry and chopped into small pieces. Add 1 part of green aromat paste, salt & a pinch of soda-bi-carb..mix and let it marinate for 5 mins.
6

Soak baby potatoes in salty water for 15 mins,so it will be easier to peel it's skin.After peeling,add a pinch of soda bi carb & one portion of green aromat paste mix and miranate for 5 mins.
7

Peel and chopped purple yam (Kand) into cubes,wash them in water,and then strain. Add a pinch of soda bi carb and 1 part of green aromat paste in purple yam pieces mix well and marinate for 5 mins.
8

Wash brinjals,pat dry, criss-cross on each,stuffed them with green aromat paste. Wash raw bananas, pat dry and cut into 1" pieces, criss-cross these cut banana pieces stuff them with green aromat paste..,sprinkle salt on them.
9

Now to assemble all above marinated vegs,in pressure cooker..First add about 150 ml of oil in pressure cooker,heat it for two mins. Off the flame.(I used up oil use for frying methi muthiyas)
10

Spread one part of tuvar dana- surti papdi mixture. On it spread marinated ivy gourd/ tindi mixture,on it spread 2 and portion of tuvar dana- split surti papdi mixture.
11

On it spread marinated purple yam (kand) marinated pieces.On it spread 3 rd portion of tuvar dana- surti papdi mixture.
12

On it spread marinated baby potatoes mixture.
13

On it spread 4 th portion of tuvar dana- surti papdi mixture.
14

On it arrange prepared raw banana & brinjals stuffed pieces..
15

Lastly spread prepared methi muthiyas. Add 2 glasses of water and pour remaining 50 ml of oil. Close the pressure cooker lid.. Pressure cook undhiyo for 3 whistles. Rest for at least 1/2 hour before opening the cooker lid.
16

At time of serving, add raw banana & brinjals sambariya., garnishing with chopped fresh coriander leaves and grated coconut.
17

Tip: Before unturning undhiyo in big vessel from pressure cooker, remove brinjals & raw banana sambariya so they don't break when we gently toss the undhiyo.
18

Raw veggies and seasonal herbs required for making Undhiyo.
19

Relish this authentic Gujarati,winter delicacy UNDHIYO with hot puris, shrikhand, khandvi, dal, for Sunday Lunch.