How to make Undhiyo -
A delightful combination of assorted seasonal vegetables and fresh Indian herbs.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Potatoes (आलू), Brinjals (बैंगन)
Cuisine : Gujarati
Course : Main Course Vegetarian
For more recipes related to Undhiyo checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Soyabean Mushroom Curry Naya Shaam Savera Saijanphalli ki Bhurji Aaloor Dam
Undhiyo Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Undhiyo Recipe
Potatoes 2 inch cubes 2 large
Brinjals 6-8 small
Purple Yam (kand) 2 inch cubes 400 grams
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi split 1 cup
Raw bananas 2 inch pieces 2
Fresh green garlic finely chopped 1/2 cup
Fresh coriander leaves chopped 1 cup
Fresh green peas crushed 1 cup
Coconut scraped 1 cup
Green chilli paste 2 tablespoons
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
Step 1
To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls.
Step 2
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.
Step 3
In the same oil lightly fry the potatoes and purple yam separately till light golden. Drain and place on an absorbent paper and set aside.
Step 4
For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces.
Step 5
Heat two tablespoons of the oil left after deep frying. Add ajwain and sauté. Add leelva tuvar and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture.
Step 6
Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture.
Step 7
Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes.
Step 8
Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft.
Step 9
Serve hot with puris.
Nutrition Info
Calories : 3302 Kcal
Carbohydrates : 514.1 gm
Protein : 106.9 gm
Fat : 90.9 gm
Other : Fiber- 105gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
