Undhiyu
Muthiya
Ingredients
½ cup
Besan
½ cup
Wheat flour
2 Tbsps
Oil
½ tsp
Salt
(or to taste)
½ tsp
Red chili powder
2 tsps
Sugar
¼ tsp
Turmeric
½ tsp
Green chilies
(crushed, or to taste)
1½ tsp
Ginger
(crushed)
1½ tsp
Garlic
(crushed)
1 cup
Green fenugreek
(finely chopped)
Oil
(for frying)
Instructions
1
Combine oil with the flours to a crumbly texture.
2
Mix the remaining ingredients with flour and make a soft dough using water.
3
Make about 20 balls and flatten slightly.
4
Heat oil on medium high and fry muthiyas until golden brown.
5
Set aside.
Masala Mixture
Ingredients
1 cup
Coconut
(grated)
½ cup
Green coriander
(finely chopped)
2 Tbsps
Ground coriander/cumin mix
2 Tbsps
Raw peanuts
(crushed)
1 tsp
Green chilies
(crushed, or to taste)
2 tsps
Garlic
(crushed)
1 tsp
Salt
(or to taste)
1 Tbsp
Sugar
¼ tsp
Turmeric
1 Tbsp
Lemon juice
Instructions
1
Mix all the masala ingredients.
2
Cut eggplant stems leaving a little intact.
3
Make 4 criss cross cuts in each, almost to the stem.
4
Make 4 criss cross cuts in each potato, almost to the end.
5
Cut the banana into 1 inch thick rounds and make a slit on one side.
6
Use some of the mixture to stuff inside the cut eggplants, potatoes and bananas.
7
In a pressure cooker, heat oil for tempering on medium heat.
8
Add ajmo, when crackled add turmeric and hing.
9
Add the vegetables except the stuffed ones.
10
Mix the remaining masala mixture in the vegetables.
11
Arrange the stuffed vegetables on top.
12
Pour 1 cup of water, cover and cook for 3 whistles (9 minutes in IP).
13
Let cool before opening.
14
Combine the muthiyas into the cooked vegetables, cover and simmer (without the whistle) for 10 minutes.
15
All the liquid should be absorbed.
16
Sprinkle sesame seeds and chopped green coriander.
Vegetables
Ingredients
6
Baby eggplants
(washed)
8
Baby potatoes
(washed)
1½ cup
Surti papdi
(wash and de-vein)
½ cup
Papdi lilva
½ cup
Tuvar lilva
1 cup
Purple yam
(kand, peeled and cubed)
1 cup
Sweet potatoes
(peeled and cubed)
1
Raw green banana
(peeled)
Tempering
Ingredients
4 Tbsps
Oil
2 tsps
Ajmo
¼ tsp
Turmeric
¼ tsp
Asafoetida
(hing)