Undhiyu Recipe

Ingredients:

• 100 gms surti papdi, stringed, whole
• 100 gms chopped raw bananas, unpeeled
• 100 gms yam (suran) cubes, peeled
• 100 gms small sized brinjals (baingan / eggplant), slit
• 4 to 5 green chillies, crushed
• 1 tsp grated ginger (adrak)
• 1/2 tsp crushed garlic (lehsun)
• 1 tbsp finely chopped coriander (dhania) leaves
• 1 tsp whole wheat flour (gehun ka atta)
• 4 tbsp oil
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder (haldi)
• 1 tsp carom seeds (ajwain)
• salt to taste
• 1/2 tbsp sugar
• lemon juice to taste

Methi ghatta:

• 100 gms finely chopped fenugreek (methi) leaves
• 1/2 cup besan (Bengal gram flour)
• 1 tsp chilli powder
• 1 tbsp grated coconut
• salt to taste
• 1 tbsp oil

Method:

for ghatta:

Mix all ingredients, make stiff dough.
Small oval, dumplings in the form
Heat 4 tbsp. Oil, fry for 2 minutes ghattas.
Remove from oil. Keep aside.
Use a heavy large saucepan.

To proceed:

Pepper, ginger, garlic, coriander form a paste,
Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil for frying ghattas is used to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes.
Papdi, turmeric powder, flour, ajwain, and add salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle a little water if necessary.
Add sugar, stir.
Serve hot, either as is, or with parathas.