Bhakti Paun Sharma
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Written By: Bhakti Paun Sharma | Published : January 14, 2016 4:35 PM IST
Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste. It is not only a winter special but a delicacy people enjoy after a good kite flying competition during Uttarayan too.
Chef Vikas Khanna skips the deep frying of vegetables, and incorporates oats in the muthiya recipe to give it a healthy twist. This recipe uses very little oil and hence can be enjoyed guilt free. A healthy and nutritious combination of the seasonal produce like fenugreek, raw bananas, sweet potato, green beans, broad beans, yam, brinjals and even fresh green garlic, it is an ideal lunch option. The undhiyu is so delicious that you will not even need a roti or bajra bhakri to go with it. So go ahead, fly some kites with your family and enjoy this healthy undhiyu recipe.
You can follow this video for a detailed list of ingredients and method.
Ingredients
For undhiyu
For Muthiya
For Chutney
Method
To make Muthiyia
1. Mix all the Muthiyia ingredients and prepare a firm dough.
2. Divide into small portions and shape each into one-inch long half-inch thick rolls.
3. Bake at 150c for 15-20 minutes.
4. Remove and keep aside to cool.
To make Undhiyu
1. Wash, peel off and dice yam, sweet potatoes, and raw bananas.
2. Wash Brinjal and slit them into four without cutting the stem.
3. Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff this mixture in potatoes and brinjal.
4. String beans and cut into one-inch long pieces.
5. Heat olive oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
6. When mustard seeds crackle mix in ground masala and broad beans.
7. Put the rest of the vegetables in layers one on top of the other.
8. Sprinkle salt and turmeric powder. Stir-fry for five minutes on high flame heat.
9. Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
10. Mix in fried Muthiya and again simmer (boil slowly at low temperature) for 15 minutes.
11. Shake the vegetables occasionally but do not use a spoon to stir.
12. Serve hot decorated with coriander leaves, kowta chutney, bajra rotla, puri.
Video Source: Saffola Fit Foodie/Youtube
Image source: Shutterstock (For reference purpose only)
