Undhiyu

Name: Undhiyu
Yield: 6-Serving
Cuisine: Indian
Ingredients: 1 tbsp Sesame Seeds; 1/4 tsp Baking Soda; 1 tbsp Fennel Seeds; To taste Salt; 1 tsp Carom Seeds (Ajwain); 1 tbsp Cumin-coriander powder; 1 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; As needed Water; 1/2 tsp Asafoetida; 12 Baby Potatoes; 1 tbsp Fennel Seeds; 1 tsp Turmeric Powder; 1/4 cup Ivy Gourd (Tindora); 1/2 cup Pigeon Peas (Tovar Dana); 1 tsp Mustard Seeds; 1/2 cup Green Peas; 1/2 bowl Cauliflower Florets; 1 cup Flat Beans (Valor Papdi); 3 tbsp Oil; 1 tbsp Fennel Seeds; 1/4 cup Raisins; >> For Stuffing:; 1 tbsp Cumin Seeds; 1 stick Cinnamon; 6 cloves; 1 tbsp Sesame Seeds; 1 tbsp Sesame Seeds; 1 tbsp Red Chilli Powder; 1 tsp Carom Seeds (Ajwain)

Ila Palan @cook_13410672

Mumbai

#ebook
#Post_12
#Date- 5/11/2019

Ila Palan @cook_13410672

Mumbai

#ebook
#Post_12
#Date- 5/11/2019

Saved

Ingredients

2--hours

6-Serving

1 tbspSesame Seeds
1/4 tspBaking Soda
1 tbspFennel Seeds
To tasteSalt
1 tspCarom Seeds (Ajwain)
1 tbspCumin-coriander powder
1 tspRed Chilli Powder
1/2 tspTurmeric Powder
As neededWater
1/2 tspAsafoetida
12Baby Potatoes
1 tbspFennel Seeds
1 tspTurmeric Powder
1/4 cupIvy Gourd (Tindora)
1/2 cupPigeon Peas (Tovar Dana)
1 tspMustard Seeds
1/2 cupGreen Peas
1/2 bowlCauliflower Florets
1 cupFlat Beans (Valor Papdi)
3 tbspOil
1 tbspFennel Seeds
1/4 cupRaisins
>> For Stuffing:
1 tbspCumin Seeds
1 stickCinnamon
6cloves
1 tbspSesame Seeds
1 tbspSesame Seeds
1 tbspRed Chilli Powder
1 tspCarom Seeds (Ajwain)
1 tbspCumin-coriander powder
1 tspAsafoetida
1/4 cupCashew Nuts
1/2 cupPeanuts
1 tspSugar
1/2 tspTurmeric Powder
1/2 cupCoriander leaves, finely chopped
1/2lemon juice
10 clovesGarlic, grated
1/2 tspRed Chilli Powder
1/2 cupgrated Fresh Coconut
1 tbspOil
2 tbspCoriander Seeds
2 tbspgrated fresh coconut
to tasteSalt
1/4 cupCoriander leaves, finely chopped
2 tbspChickpea Flour (Besan)
1 cupFenugreek Leaves
3/4 cupWheat/Multigrain Flour
1/4 tspAsafoetida
>> For Muthiya/Pakora/Dumplings:
5 clovesGarlic, grated
1/4 cupButtermilk (Chhaas)
1/4 cupChickpea Flour (Besan)
1/2 cupPearl Millet (Bajra) Flour
To tasteSalt
1 tbspOil
8Baby Brinjals
3Tomatoes, pureed
1 tspCumin Seeds

Saved

Steps

2--hours

1

Prepare stuffing.
Dry roast peanuts, let them cool, peel them off, and grind coarse. Dry roast cinnamon, cloves, cumin seeds, coriander seeds & fennel seeds; let them cool, and grind in fine powder. Heat oil, roast besan, let it cool. Mix roasted besan, masala powder, green coriander leaves, garlic, fresh coconut, sesame seeds, crushed peanuts, sugar, oil, lemon juice, turmeric powder, red chilli powder, asafoetida, and salt. Mix well.
2

Put crisscross cuts up to ¾ th length in brinjals, potatoes, and ivy gourds. Stuff them in the cuts with the prepared stuffing. Keep aside. Keep the remaining stuffing aside too. Mix all the ingredients for the Muthiya/Dumplings and knead a dough. Make small balls and deep fry.
3

Heat oil in a large and deep pan. Add Mustard Seeds, Cumin Seeds, Carom Seeds (Ajwain), Fennel Seeds and Sesame Seeds and let them splutter. Add Asafoetida. Add cashews and raisins and roast.
Add all the vegetables including the stuffed vegetables. Add the saved stuffing.
4

Add tomato puree, Red Chilli Powder, Cumin-coriander powder, Turmeric Powder, and salt. Mix gently so that the vegetable don’t break. Add a cup of water and cover. Let it cook for 15-20 minutes on medium-high flame or until the vegetables get cooked completely.
Add Muthiya/Dumplings and cover and cook for 1 minute and turn off the flame. Sprinkle Coriander leaves and fresh coconut. Serve Hot.