Undhiyo/Oondhiya is a classic gujarati preparation of vegetables and fenugreek(methi) dumplings cooked in an aromatic blend of spices.
A traditional recipe that is very popular in surat, the original version requires hours on end!The traditional ones are cooked in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). , and here's my version which I learnt from a Gujarati friend here...
This is a faster version using a pressure cooker that also uses less oil. . Voowwww … I am reminded of jalebi, puri and oondhiya… perfect combination to win husbands heart!
Another thing i would like to mention is green garlic is not easily avialable in bangalore or hyderabad dont get disappointed pls click here to know how to grow green garlic at home
INGREDIENTS
Baby Potatoes - 6-8
Purple Yam (kand) 2 inch cubes 100 grams
Yam (suran) 2 inch cubes- 100 grams
Sweet potato -50 gms
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi , split 2 cup
Brinjals , split with steam intake 6-8 small
Raw bananas,2 inch pieces- 2
Green peas - 1 cup
GREEN MASALA
Fresh green garlic,finely chopped 1/2 cup (12-15) (Use normal if you dont get one)
Fresh coriander leaves,chopped 1 cup
Cumin coriander powder - 4 tspns
Turmeric - 1 tsp
Coconut,scraped 1 cup
Green chilli paste 2 tablespoons (9-10)
Sugar 2 tablespoons
Lemon juice 1 tablespoon
Ginger paste 1 tablespoon
Salt to taste
==========
Oil to deep fry
Carom seeds (ajwain) 1 teaspoon
FOR MUTHIYA
Whole wheat flour (atta) 1 cup
Gram flour (besan) 1/4 cup
Fenugreek leaves (methi),finely chopped 1/2 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon
METHOD
MUTHIYAS
1.To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough.
2.Divide into small portions and shape each into one-inch long half-inch thick rolls.
3.Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent
paper and set aside.
UNDHIYO
1. Clean small surti green papdi and cut into long pieces.
2.Cut purple yam, yam and sweet potatoes into big pieces.
3.For the green masala stuffing mix together green garlic, coriander leaves, cumin coriander powder, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl.
4.Take half of green masala and rube the chunky veggies (yum, sweet potato & purple yum) & marinate for 15 minutes.
5.Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat two tablespoons of the oil in presurre coooker left after deep frying. Add asafoetida & ajwain and sauté.
9. Add leelva tuvar and surti papdi and stir.Then add fresh green peas.
10Add all the chunky vegetables with green masala. Add 1/4 cup water but don’t stir here.Add Potatoes and brinjal (began) with soft hand.
11. Last add the Fry muthiya in it.Sprinkle ½ cup water over all vegetables.
12.Add salt and lemon juice.(We have already added salt in green masala so adjust salt accordingly).
13.Cover with cooker lead and cook in low flame for two whistles. Open the cooker after 4-5 minutes.
14.Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
15. Cook on a slow flame till the bananas are tender, stirring occasionaly.
16. Serve hot Sprinkle some sev,fresh coconut & coriander leaves on the top (optional) and serve hot with chapatis or paratha
A traditional recipe that is very popular in surat, the original version requires hours on end!The traditional ones are cooked in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). , and here's my version which I learnt from a Gujarati friend here...
This is a faster version using a pressure cooker that also uses less oil. . Voowwww … I am reminded of jalebi, puri and oondhiya… perfect combination to win husbands heart!
Another thing i would like to mention is green garlic is not easily avialable in bangalore or hyderabad dont get disappointed pls click here to know how to grow green garlic at home
INGREDIENTS
Baby Potatoes - 6-8
Purple Yam (kand) 2 inch cubes 100 grams
Yam (suran) 2 inch cubes- 100 grams
Sweet potato -50 gms
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi , split 2 cup
Brinjals , split with steam intake 6-8 small
Raw bananas,2 inch pieces- 2
Green peas - 1 cup
GREEN MASALA
Fresh green garlic,finely chopped 1/2 cup (12-15) (Use normal if you dont get one)
Fresh coriander leaves,chopped 1 cup
Cumin coriander powder - 4 tspns
Turmeric - 1 tsp
Coconut,scraped 1 cup
Green chilli paste 2 tablespoons (9-10)
Sugar 2 tablespoons
Lemon juice 1 tablespoon
Ginger paste 1 tablespoon
Salt to taste
==========
Oil to deep fry
Carom seeds (ajwain) 1 teaspoon
FOR MUTHIYA
Whole wheat flour (atta) 1 cup
Gram flour (besan) 1/4 cup
Fenugreek leaves (methi),finely chopped 1/2 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon
METHOD
MUTHIYAS
1.To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough.
2.Divide into small portions and shape each into one-inch long half-inch thick rolls.
3.Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent
paper and set aside.
UNDHIYO
1. Clean small surti green papdi and cut into long pieces.
2.Cut purple yam, yam and sweet potatoes into big pieces.
3.For the green masala stuffing mix together green garlic, coriander leaves, cumin coriander powder, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl.
4.Take half of green masala and rube the chunky veggies (yum, sweet potato & purple yum) & marinate for 15 minutes.
5.Make a criss-cross slit in the potatoes and brinjals taking care not to separate the segments. Keep aside.
6. Cut the bananas into big pieces and cut a vertical slit in the centre of each piece.
7. Fill half the masala mixture into the slits of the potatoes, brinjals and bananas. Keep the remaining half for later use.
8. Heat two tablespoons of the oil in presurre coooker left after deep frying. Add asafoetida & ajwain and sauté.
9. Add leelva tuvar and surti papdi and stir.Then add fresh green peas.
10Add all the chunky vegetables with green masala. Add 1/4 cup water but don’t stir here.Add Potatoes and brinjal (began) with soft hand.
11. Last add the Fry muthiya in it.Sprinkle ½ cup water over all vegetables.
12.Add salt and lemon juice.(We have already added salt in green masala so adjust salt accordingly).
13.Cover with cooker lead and cook in low flame for two whistles. Open the cooker after 4-5 minutes.
14.Transfer the cooked vegetables into a large pan and add the stuffed bananas, methi muthias and the remaining masala mixture.
15. Cook on a slow flame till the bananas are tender, stirring occasionaly.
16. Serve hot Sprinkle some sev,fresh coconut & coriander leaves on the top (optional) and serve hot with chapatis or paratha
No comments:
Post a Comment