Unidhyu(in cooker with 1tbsp oil)

Name: Unidhyu(in cooker with 1tbsp oil)
Yield: 2people
Cuisine: Indian
Ingredients: 150 gms fresh fenugreek leaves chopped; 1 tbsp gramflour; 1 tbsp whole wheat flour; 1/2 tsp carom seeds; 1/2 tsp salt; 1/2 tsp redchilli powder; 1/4 tsp soda; 1/2 tsp lemon juice; 3 tsp oil; Water for kneading the dough; 100 g fresh green garlic; 100 g freshly grated coconut; 100 g freshly chopped coriander; 1/2 tsp salt; 1 tsp sugar; 3-4 green chillies chopped; 3-4 brinjals round with splits; 3-4 potatoes with splits; 200 g beans chopped; 100 g sweet potato with splits; 1 tsp turmeric; 1 tsp salt; 3 tsp undhiyu masala; 1 cup water; 1 tbsp oil; 1 tsp carom seeds; 1 tsp asofedita

Dr Vidyashree @S4133

Bhuj, Gujarat, India

Unidhyu(in cooker with 1tbsp oil)

Saved

Ingredients

30mts

2people

For methi muthia
150 gmsfresh fenugreek leaves chopped
1 tbspgramflour
1 tbspwhole wheat flour
1/2 tspcarom seeds
1/2 tspsalt
1/2 tspredchilli powder
1/4 tspsoda
1/2 tsplemon juice
3 tspoil
Water for kneading the dough
For green chutney to blend
100 gfresh green garlic
100 gfreshly grated coconut
100 gfreshly chopped coriander
1/2 tspsalt
1 tspsugar
3-4green chillies chopped
For the vegetables to be stuffed
3-4brinjals round with splits
3-4potatoes with splits
200 gbeans chopped
100 gsweet potato with splits
1 tspturmeric
1 tspsalt
3 tspundhiyu masala
1 cupwater
1 tbspoil
1 tspcarom seeds
1 tspasofedita

Saved

Steps

30mts

1

For the muthias, mix all ingredients to form a tight dough. Roll into rounds and bake at 200 degrees for 25mts
2

Now for the green masala, blend all the ingredients.
3

Now stuff the vegetables with the prepared green chutney
4

In a cooker, add oil, carom seeds, asofedita and the stuffed vegetables. Add remaining green chutney, cup of water, salt, turmeric and undhiyu masala. Pressure cook for 4whistles
5

Now when its still hot open the cooker and add the muthias and cover it for 10mts
6

Undhiyu is ready to serve, less oil, less spices, yet tasty. Garnish with coriander and freshy grated coconut. Serve with poori and Jalebi