Undhiyu
Undhiyu is a mixture of a variety of different vegetables.
Materials
- 2 small eggplants
- 1 small Papdi chapparada avarekai
- yam (optional)
- Ghenasu (sweet potato)
- methi leaves (fenugreek leaves)
- 3 small potatoes
- 2 medium carrots
- 1 cup peas
- lima beans (chad beans or butter beans)
- 2 cups toor dal (Thoghari)
- 2 medium onions
- salt as per taste
- 2 tsp chilli powder
- 1 tbsp coriander powder
- ½ tsp haldi turmeric
- 1 lemon
- 1 tbsp sugar
- 3-4 green chillies
- 1 tbsp ginger
- 4-5 garlic
- ½ tbsp garam masala
- 1 tbsp coconut powder
- coriander leaves cilantro
- ½ tsp ajwain
Instructions
- Take ½ the amount thoghari dal and crush. Crush green chillies, garlic, and ginger. Take coriander powder and add all the other spices, add fresh grated coconut, and mix. Add coriander leaves and make a paste.
- Stuff the eggplant with the masala, and stuff the potatoes with masala.
- Add papdi first and then only take a bit of oil. Add mustard, hing, onion, ghenasu, potatoes, and all the other vegetables mixed in the masala, to add to the oil. Add a little water to keep from burning, and in the pressure cooker, just one whistle is enough to cook.
- Garnish with coriander, coconut. Don’t forget to add muthias before you cook.
Muthia (bonda)
- Take ¼ cup wheat flour, and 2 spoons channa powder. Add rice flour, oil, chilli powder, lemon, green chillies, sugar, and make a dough. Add methi leaves, make small, elongated balls, fry in oil, and keep aside.
Notes
To serve, pour a little of each chutney (if you have made any) on top of the undhiyu. Top it with coriander leaves and coconut.
Undhiyu can be served along with warm Jalebi.
