Undhiyu

Undhiyu

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INGREDIENTS

Potatoes 2 inch cubes 2 large
Brinjals 6-8 small
Purple Yam (kand) 2 inch cubes400 grams
Fresh pigeon peas (kacha tuvar) 1 cup
Surti papdi split1 cup
Raw bananas 2 inch pieces2
Fresh green garlic finely chopped1/2 cup
Fresh coriander leaves chopped1 cup
Fresh green peas crushed1 cup
Coconut scraped1 cup
Green chili 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 chopped1/2 cup
Turmeric powder 1/4 teaspoon
Red chili powder 1 teaspoon
Salt to taste
Sugar 1 teaspoon

INSTRUCTIONS

• 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.
• 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.
• 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.
• For the stuffing mix together green garlic, coriander leaves, green peas, coconut, green chili 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.
• 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.
• 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.
• 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.
• 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. Serve hot. 

Source: Sanjeevkapoor

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