UNDHIYU is a very popular Gujarati dish that gets prime importance in all family functions and gatherings. This is a mixed vegetable dish. This dish is a seasonal one comprising of vegetables that are available in the winter season.
Ingredients
5-6 small purple brinjals
2 cups fresh green Val papdi or surti papdi
1 raw banana
1 ripe banana
1 cup fresh green peas
1/2 cup fresh green toor(seeds)
1/2 cup fresh green chana
1/2 cup yam/sooran
1/2 cup potatoes
Roasted coriander seeds 3 tbsp
roasted cumin seeds 2 tbsp
1/2 tsp goda masala
2 tsp chilli powder
Salt to taste
Jaggery to taste
For the Muthiya:
1 cup finely chopped methi leaves(fenugreek)
2 tbsp rava
1/2 cup besan
2 tbsp oil
1/2 tsp turmeric powder
1 tsp red chilli powder
Mix all these with Lil water and make deep fry in oil like pakoras and keep aside
For the tempering:
4 tsp oil
1 tsp mustard
1/2 tsp asafoetida powder
1 tsp ajwain
2 red chillies
2 tsp white sesame seeds
For the green chutney:
2 cups coriander leaves
4 green chillies
1-inch ginger
10 garlic cloves
2 tbsp grated fresh coconut
Procedure
Make slit to brinjals, and banana pieces
Open and make half papdis
Make pieces of yam and potatoes
Make powder of roasted coriander and cumin seeds
Mix this powder with green chutney, salt, jaggery,goda masala, chilli powder and stuff this masala in brinjals, bananas and apply masala to potatoes, yam.
Apply masala to papdi, green peas and toor
In the cooker take 4-5 tbsp oil and add tempering ingredients.
First, add potatoes, yam and papdis
add raw banana, ripe banana, and brinjals
Then add green peas and toor
Above all these put muthiyas and 1/4 cup water and take 1 whistle
Your undhiyu is ready to serve.
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