Undhiyu
17-10-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Methi Muthia:
1 cup fenugreek leaves (methi), finely chopped
1/2 cup gram flour (besan)
1 tablespoon whole wheat flour
1 tablespoon semolina (rava)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin seeds
1 tablespoon ginger-green chili paste
1 teaspoon sugar
1 tablespoon lemon juice
Salt to taste
1-2 tablespoons oil (for frying)
For the Undhiyu:
1 cup purple yam, peeled and cubed
1 cup potatoes, peeled and cubed
1 cup eggplant, cut into large pieces
1/2 cup sweet potatoes, peeled and cubed
1 cup green beans, cut into 2-inch pieces
1/2 cup raw banana, peeled and cubed
1/2 cup fresh pigeon peas (tuvar)
1 cup fresh coconut, grated
1/2 cup fresh coriander, chopped
3-4 green chilies, finely chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon cumin-coriander powder
1/2 teaspoon turmeric powder
1 tablespoon sesame seeds
2 tablespoons oil
1/4 teaspoon asafoetida (hing)
Salt to taste
Fresh coriander, for garnish
Preparation:
1. Making the Methi Muthia
In a bowl, combine the chopped fenugreek leaves, gram flour, wheat flour, semolina, turmeric powder, red chili powder, cumin seeds, ginger-green chili paste, sugar, lemon juice, and salt.
Mix well and knead into a firm dough, adding a little water if needed.
Shape the dough into small cylindrical pieces and deep-fry them in hot oil until golden brown. Set aside.
2. Preparing the Green Masala
In a mixing bowl, combine grated coconut, chopped coriander, green chilies, ginger, garlic, cumin-coriander powder, sesame seeds, turmeric powder, and salt.
Mix thoroughly to form a coarse green masala paste. Set aside.
3. Cooking the Undhiyu
Heat oil in a large, heavy-bottomed pot. Add asafoetida and sesame seeds.
Layer the cubed vegetables in the pot, starting with purple yam, potatoes, sweet potatoes, and raw banana, followed by eggplant, green beans, and pigeon peas.
Sprinkle some salt and half of the green masala over the layers of vegetables.
Add a few methi muthia pieces, then repeat the layers with remaining vegetables, masala, and muthia.
Cover the pot with a lid and cook on low heat for 30-40 minutes, stirring occasionally to prevent sticking. Do not add water, as the vegetables will release their own moisture.
4. Garnishing and Serving
Once the vegetables are tender, gently mix the contents to combine the flavors.
Garnish with freshly chopped coriander leaves.
Serve hot with puri or rotli and a side of sweet chutney.
Tips for a Perfect Undhiyu:
Always cook on low heat to allow the flavors to meld and the vegetables to cook evenly.
Use fresh, seasonal vegetables for the best taste.
Adjust the spice level according to your preference by varying the quantity of green chilies.
Enjoy this authentic Gujarati Undhiyu, a wholesome and flavorful dish that captures the essence of traditional Gujarati cuisine, perfect for festive occasions or a hearty winter meal!
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