UNDHIYO RECIPE

July 4, 2011

Ingredients:
6 – 8 cloves garlic
3 – 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam (kand)
25 – 30 broad beans (sem fali)
4 green chillies
2 tblsp coconut scraped
a pinch asafoetida
2 raw bananas
1 cup coriander leaves
2 inch ginger
1 tsp mustard
For Muthiya
1/4 cup Bengal Gram Flour (besan)1/4 cup Salt to taste 1/2 cup Fenugreek Leaves (methi)1/2 cup 1/2 inch Ginger 1 – 2 Green Chillies1-2 Oil to deep fry Salt to taste
How to make undhiyo :
  • Wash, take off and dice potatoes, yam and raw bananas.
  • Wash brinjals and slit them into four without cutting the stem.
  • Make a paste of garlic, green chillies and ginger and mix cut coriander.
  • Mix all the muthiya ingredients except oil and prepare a 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.
  • 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 muthiyas 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.

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