Undhiyu

Name: Undhiyu
Cuisine: Indian
Ingredients: 150 grams papdi (half split it into 4 pieces each); 200 grams surti papdi(half split it); 300 grams fresh toor dana; 200 grams mutter(Green peas); 1 raw banana; 2 Big potatoes; 250 gram purple yam; Green fresh lahsun and green chilli paste; 2 spoon sugar; 1 lemon; Salt; 150 gram small purple brinjal; Oil; Methi muthiya; 5-6 spoon Grated fresh coconut; Coriander; 1 glass water; 1 pinch turmeric powder; 1 bowl methi leaves; 250 gram besan; Salt; Oil; 1 Lemon; 1 tbsp Green chilli paste; 2 spoon Sugar; 1/2 tsp Turmeric powder

Amee Pandya @cook_14291976

Mumbai

#winter
Gujrati dish undhiyu (it's made of green fresh winter vegetables adding methi muthiya balls to it.) in cooker. Easy to make.

Amee Pandya @cook_14291976

Mumbai

#winter
Gujrati dish undhiyu (it's made of green fresh winter vegetables adding methi muthiya balls to it.) in cooker. Easy to make.

Saved

Ingredients

150 gramspapdi (half split it into 4 pieces each)
200 gramssurti papdi(half split it)
300 gramsfresh toor dana
200 gramsmutter(Green peas)
1raw banana
2Big potatoes
250 grampurple yam
Green fresh lahsun and green chilli paste
2 spoonsugar
1lemon
Salt
150 gramsmall purple brinjal
Oil
Methi muthiya
5-6 spoonGrated fresh coconut
Coriander
1 glasswater
1 pinchturmeric powder
Methi muthiya
1 bowlmethi leaves
250 grambesan
Salt
Oil
1Lemon
1 tbspGreen chilli paste
2 spoonSugar
1/2 tsp Turmeric powder

Saved

Steps

1

Remove skin of potato, raw banana and Yam, and brinjal. Cut them in big pieces. Deep fry them half cooked and keep aside(this will remove stickiness of banana and Yam.
2

In cooker pour 8 to 10 spoon of oil. When it heat up put paste of green lahsun and chilli paste add both papdi, toor dana and mutter. Add 1 glass water, sugar, salt, lemon and pinch of turmeric powder. Mix well. After 2 minutes add fried potato, yam, brinjal and raw banana mix well again. Now add muthiya and grated coconut, don't stir now. Close the cooker and whistle for 5 to 6 whistle. 2 to 3 on slow gas and then fast gas. All the water will evaporate. Vegetable should be cooked properly.
3

Garnish with corrainder, mix well and serve hot
4

For methiya Muthiya, finely chopped methi add sugar, salt smash with hand nicely. Add besan atta put 6 to 7 table spoon oil, lemon, green chilli paste and turmeric powder. Add water if required. Mix well and round it into small balls. Deep fry it on slow flame (3/4 cooked muthiya light brown). Don't fry it dark brown. This will keep muthiya soft in taste in Undhiya. If want to eat muthiya alone than fry it till turn dark brown.