UNDHIYO RECIPE- Gujrati

Credits: indianfoodforever
img credits: vepilla.wordpress

Ingredients:

6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 - 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya 1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 - 2 Green Chillies1-2 Oil to deep fry Salt to taste

Method:

·         Wash, take off and dice potatoes, yam and raw bananas.

·         Wash brinjals and slit them into four without cutting the stem.

·         Make a paste of garlic, green chillies and ginger and mix cut coriander.

·         Mix all the muthiya ingredients except oil and prepare a firm dough.

·         Divide into small portions and shape each into one-inch long half-inch thick rolls.

·         Deep fry in hot oil, remove and keep aside.

·         String beans and cut into one-inch long pieces.

·         Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.

·         When mustard seeds crackle mix in ground masala and broad beans.

·         Put the rest of the vegetables in layers one on top of the other.

·         Sprinkle salt and turmeric powder.

·         Stir fry for five minutes on high flame heat.

·         Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.

·         Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.

·         Shake the vegetables occasionally but do not use a spoon to stir.

·         Serve hot decorated with scraped coconut.