Undiyo

This is a very traditional dish of Gujrat. December and january this is the main season for undiyo.Because we can get plenty of vegetables required for this. On last week we had our undiyo party at my friend, deepa’s house. She is basically from Gujrat. Her mother-in-law , mother & herself combinely cooked yummy undiyo. Traditionally it is served with Puri & Jalebi. Thanks once again Deepa for that lovely treat.

IngredientVegetables Required:
Small potatoes – 100gms
Small green brinjals – 100 grams
Surti papdi – 200 grams
Purple yam (Ratalu) – 100gms
Green toor papdi seeds – 100gms
Fresh coriender leaves chopped – 1 cup
Green garlic – 1 bunch
Green peas – 100 grams

For masala
Dry coconut grated – ½ cup
Chopped coriender – ½ cup
Green garlic chopped – ¼ cup
Coriender powder – 2 table spoon
Chilli powder – 2 teaspoon
Powdered sugar – 2 teaspoon
Lemon juice – 1 tablespoon
Salt to taste

For the methi muthias
fenugreek (methi) leaves, chopped – 1cup
Gram flour (Besan) – ½ cup
Red chilli powder- 1 tea spoon
Powdered sugar – 2 tea spoon
Oil - 2 table spoon
Soda bi-carb – a pinch
Salt to taste

Procedure

Methi muthias

Chopped fenugreek leaves and put it in the bowl. Mix all the ingridients of muthia. Knead into a very soft dough by adding little water. Now deep fry this mixture like small pakoda or bhajis.


Take all the ingredients of masala in a bowl and mix it properly.
Wash and peel potatoes. Make vertical slits to potatoes and brinjal put above mixture into it.
String surti papdi. String green toor papdi and take only seeds from that. Peel the rataluand cut into big pieces. Wash green peas . Cook all vegetables separately in pressure cooker.
Now take a kadai and put 5 table spoon oil. When oil heated properly put 3-4 cloves crushed garlic. Then add ratalu, surti papdi toor seeds, green peas, potatoes, brinjals. Add ¼ cup of water, cover with lead and cook it for 15 minutes. Now add remaining masala and cook it for 5 minutes. Add muthias while serving so that it will remain crispy.