Undhiyo

Most popular Gujarati dish, cooked during the winter season. This recipe is from FoodFood TV channel

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Undhiyo
Main Ingredients Purple Yam (kand), Raw bananas
Cuisine Gujarati
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Undhiyo

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

Method

  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.
  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.
  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.
  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.
  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.
  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.