Preparation Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 40 minuties
Serves: 5-6 servings
Recommended with: Bajra Rotla, Puri
Ingredients:
For Undhiyu:
- 6 – 8 green leaf garlic
- 3 – 4 Baby Brinjal (bhaingan)
- 50 gms fresh Tuver dana
- 50 gms fresh lilva dana
- 6 -8 small potatoes
- 100 gms sweet potatoes
- 100 gms yam (kand)
- 25 – 30 broad beans (Surti fali)
- 2 raw bananas
- 30 gms Sugar
- 10 gms emli (tamarind)
- 5 tblsp oil
- 2 tblsp coconut scraped
- 4 green chillies
- a pinch asafoetida
- 1 tsp turmeric powder
- 1 cup coriander leaves
- 2 inch ginger
- 1 tsp mustard
- 1 tsp whole Jeera
- 1 tsp Jawain
- Salt as per taste
For Muthiya:
- 1/4 cup Gram Flour (Besan)
- 1 cup wheat flour
- Salt to taste
- 1/2 cup Fenugreek Leaves (methi)
- 1/2 inch Ginger
- 1 – 2 Green Chilies
- 3 gms whole Dhania,
- 5 gms whole Jeera,
- 1 cup water,
- Oil to deep fry
Preparation : Muthiya
- Mix all the Muthiyia ingredients except oil and prepare
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- firm dough
- Divide into small portions and shape each into one-inch long half-inch thick rolls
- Deep fry in hot oil
- Remove and keep aside to cook
Preparation : Undhiyu
- Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas
- Wash Brinjal and slit them into four without cutting the stem
- Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal
- String beans and cut into one-inch long pieces
- Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds
- When mustard seeds crackle mix in ground Masala and broad beans
- Put the rest of the vegetables in layers one on top of the other
- Sprinkle salt and turmeric powder
- Stir-fry for five minutes on high flame heat
- Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes
- Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes
- Shake the vegetables occasionally but do not use a spoon to stir.
- Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri
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