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Undhiyu / Surti Oondhiyu
As promised as per my last post,today is Undiyu,again our own Gujarathi dish.I had tasted Undhiyu several times but had heard, it was a tedious procedure to cook and the recipe calls for seasonal vegetables which is not available everywhere.So i had never ever had given a thought of trying my hands at it.But when my eyes fell on this recipe it looked so inviting and easy too.Undhiyu can also be prepared with the available vegetables and there are many substitutes also…The outcome was truly good and is a must try recipe.Undhiyu is traditionally prepared in an earthen pot and cooked upside down underground fired above(as per Wiki).This is a mixed vegetable curry made using winter vegetables.
Ingredients:
Raw banana-1 cup
Yam-1 cup
Papdi or flat beans/Snow peas-1 cup(slit into 2)
Purple brinjal- 5-6,medium sized
Sweet potatoes-3/4 cup,cut into big chunks
Oil-3 tbsp
Water-2 cups approx
Salt- to taste
(Other vegetables used are:fresh pigeon peas where green peas can be used as a substitute,purple yam,potatoes)
(Other vegetables used are:fresh pigeon peas where green peas can be used as a substitute,purple yam,potatoes)
Ingredients for the masala:
Peanuts-1/4 cup
Sesame seeds-1/4 cup
Desiccated coconut- 1/3 cup
Coriander leaves-1/2 cup,chopped
Ginger paste-1 tsp
Green chillies chopped-5-6
Red chilly powder-1 tsp
Sugar-2 tbsp
Salt- to taste
Lime juice-1
(You may also use green garlic-4 sprigs,finely chopped)
(You may also use green garlic-4 sprigs,finely chopped)
Ingredients for the muthia:
Fenugreek leaves/methi leaves- 2 1/2 cups,plucked and washed well
Whole wheat flour- 1/2 cup
Chickpea flour-1/2 cup
Green chillies-3,chopped
Ginger paste-1 tsp
Turmeric powder-1/4 tsp
Chilly powder- 1 tsp
Sugar- 2 tbsp
Lemon juice-3 tbsp
Salt- to taste
Oil- 3 tbsp
Water-2 tbsp approx
Method for the fried Muthia:
- Mix all the ingredients mentioned together.
- Use few tbsp of water and make a dough.
- Dont add too much of water,add only if needed.
- Grease your palm with oil.
- Make small cylinder shaped balls with pointed edges.
- Heat oil and deep fry until crisp and light brown in colour.
- Keep it ready.
Method:
- Coarsely grind peanuts and sesame seeds together.
- Mix all the masala ingredients in a bowl.
- Slit the brinjals crisscross.
- Stuff the masala in the brinjals.
- Reserve the remaining masala.
- Heat oil in a pressure cooker and add in all vegetables.
- Add water,salt to taste,masala and mix it well.
- Check salt and lastly carefully arrange the stuffed brinjal.
- Close the lid and take 2 whistles.
- Once the pressure releases open the lid,add the fried Muthia and mix it.
- Best served with puri and rice.
