Written By: Upneet Pansare | Published : October 16, 2018 2:15 PM IST
We love this delish Gujarati dish!
If you haven't tried eating Undhiyu, the traditional Gujarati vegetarian preparation, you must do so this Navratri! healthy, full of nutritious vegetables and spices, the spicy undhiyu is a delicacy that's perfect for festive occasions.
Undhiyu
How to make Methi Muthiya
Ingredients
1 cup wheat flour
1/4 cup gram flour
1/2 cup chopped fenugreek leaves
Few sprigs of chopped cilantro
1/2 tsp sugar
1 tbsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tbsp chilli garlic ginger paste
1 tsp sesame seeds
1 tsp carom seeds
1 tsp oil
1 cup water
Method
Mix wheat flour with gram flour.
Add fenugreek leaves, cilantro, sugar, salt, red chilli powder, turmeric powder, chilli garlic ginger paste, sesame seeds, carom seeds and oil. Mix well.
Add water gradually, and knead into a firm dough.
Make either round or log shaped muthiya.
Deep fry muthiyas. You can also shallow fry to avoid excess oil. Keep aside.
For the vegetables
Ingredients
1/2 cup lilva tuvar (green pigeon peas)
1/2 cup val papdi (Indian flat beans)
1/2 cup surti papdi
10 baby potatoes
1/2 cup purple yam
1/2 cup white yam (ratalu)
6 baby eggplants
1/2 cup sweet potatoes
Green masala
1 cup shredded coconut
1/4 cup fenugreek leaves finely chopped
Green masala
Method
To make green masala, blend 1/2 cup green chillies, 1-inch ginger piece, 5-6 garlic cloves, a bunch of green garlic shoots along with the garlic, 2 cup cilantro, a pinch of salt, 1/2 tsp carom seeds, 1/2 tsp cumin seeds, 1 tsp sugar in a blender.
Add as little water as possible and make a thick green paste. Keep aside.
Take the baby potatoes, de-skin them and slit them with a '+' shape on one side. Ensure it is not cut through the other side. Repeat for baby eggplants.
Cut the remaining vegetables into cubes, about the same size as the potatoes and eggplants.
Mix the green masala with shredded coconut and use 1/4th of the masala to stuff the potatoes and eggplants.
