Winter has started – a season of lots of fresh vegetables due to harvest in India. Made Authentic gujarati special Undhiyu.
Recipe given by my dearest friend Neeta Panjuani as below:
Preparation & Ingredients
- 100 gms Surti Papdi
- 100 gms Tuwar Dana fresh
- 100 gms Kand (Purple Yum)
- 100 gms Suran
- 100 gms Tindli
- 200 gms Baby Brinjal
- 250 gms small potatoes
All above vegetables cut into large pieces
Masala to be stuffed in the vegetables
- 100 gms Chopped Coriander
- 100 gms fresh grated coconut
- 1 Teaspoon Dhana Jeera powder each
- 1 Teaspoon Ginger & Garlic chopped each
- 1 Teaspoon Coarsely ground green chillies
- 1 Teaspoon Red Chilli powder
- 1 Teaspoon Ajwain
- 1 Teaspoon Teel
- 1 & 1/2 Teaspoon Salt
- 1 Tablespoon Jaggery
- 2 Lemons juice
- Mix all the ingredients in one bowl.
- Muthiya 250 gms
- Methi Muthiya
- 1 Cup Methi Leaves washed & chopped
- 1 Cup Besan
- 1 Teaspoon Salt
- 1 Teaspoon Red Chilli powder
- 1/2 Teaspoon Haldi
- 1 Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- 1 Tea Sesame seeds
- 1 Teaspoon Ajwain
- 1 pinch of Asafoetida
Take a Bowl
Mix All the ingredients & put water to make thick dough. Make 15 Balls & Fly in the oil on slow medium flame till golden brown. Take out in a paper towel. It’s crispy & tasty, ready to eat, enjoy with your family and & friends😊😊
Recipe For Undhiyu
Stuff the masala in the above vegetables & keep it aside
Take one large pot, add 2 Tablespoon Oil, heat it out 1/4 Teaspoon Asafoetida, 1 Teaspoon Mustard seeds, 1 Teaspoon Cumin seeds, 1/4 Teaspoon Haldi, once it sputtering, put all the suffered vegetables, layers. Add 1 Cup water & cover it with lid, on slow gas cook it for 20 mins. Add Muthiya at the end & cook for 2mins.
Once it’s ready, serve hot with Chapati, phulka, Poori, Bhakri & Rice.
Enjoy with your family & friends 😋😋
