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Undhiyo

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Most popular Gujarati dish, cooked during the winter season.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Undhiyo

Main Ingredients

Purple Yam (kand), Raw bananas

Cuisine

Gujarati

Course

Main Course-Veg

Level Of Cooking

Medium

Ingredients

  • Purple Yam (kand) peeled
    250 grams
  • Raw bananas
    2
  • Green garlic
    1/2 cup
  • Green peas shelled
    1/2 cup
  • Scraped coconut
    3/4
  • Surti papdi stringed seeds separated
    300 grams
  • Fresh coriander leaves chopped
    4 cups
  • Ginger-green chilli paste
    2 tablespoons
  • Baking powder
    a pinch
  • Baby potatoes,peeled
    8
  • Baby brinjals slit into 4 without cutting through
    6
  • Salt
    to taste
  • Coriander powder
    2 teaspoons
  • For Muthiya
  • Whole wheat flour (atta)
    1/2 cup
  • Gram flour (besan)
    1/4 cup
  • Fresh fenugreek (methi) chopped
    1 cup
  • Salt
    to taste
  • Carom seeds (ajwain)
    1/2 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Red chilli powder
    1 teaspoon
  • Ginger-garlic-green chilli paste
    1 teaspoon
  • Oil
    2 tablespoons
  • Yogurt

Method

Step 1


To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and sufficient water and knead into stiff dough. Divide the dough into small equal portions and shape them into cylindrical muthiyas.

Step 2


Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper.Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl.

Step 3


Chop green garlic. Grind together green peas and ¼ cup coconut. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix. Mix remaining coconut, coriander leaves and green garlic.

Step 4


Add ginger-green chilli paste, pinch of soda and mix well. Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour, add 2 cups water and let it come to a boil.

Step 5


Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture, remaining coconut green pea mixture and salt and mix well.

Step 6


Add remaining coconut-green garlic mixture, coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done. Serve hot.

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