I always had this strange fascination for Undhiyoo. It has always tasted differently in every different restaurant we had. Till few years ago, this winter special Gujarati vegetable was not available in restaurants in our city. From last 2-3 years practise, I could make 'my' version which my family enjoys a lot. My dear daughter carried it to school too to share with her friends !
Ingredients
For the methi muthias
1 cup fenugreek (methi) leaves, chopped
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (Bengal gram flour)
1 tsp ginger-green chilly paste
1 tsp sesame seeds
1/2 tbsp lemon juice or 2 spoons of curd
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
salt to taste
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For masala
1/2 cup grated fresh coconut
1/2 cup chopped coriander (dhania)
1/4 cup chopped green garlic (hara lehsun)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp ginger-green chilly paste
2 tsp chilly powder
2 tsp sugar
1 tbsp lemon juice (optional)
salt to taste
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Vegetables
250 gms surti papdi (सुरती वाल)
250 gms purple yam (कंद)
100 gms yam (सुरण)
100 gms potatoes
100 gms sweet potato (रताळं), optional
100 gms brinjals (वांगी)
1 to 2 green bananas (कच्ची केळी)
1 tbsp carom seeds (ओवा)
1/4 tsp soda bi-carb
salt to taste
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Recipe
1.Put the chopped fenugreek leaves in a bowl, add 1 teaspoon of salt and mix well.
2.Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the leaves.
3.Combine the fenugreek with the remaining ingredients in a bowl and knead into a very soft dough by adding curd to bind well.
4. Heat the oil in wok. Make muthias with hand and deep fry them. Keep them on absorbent paper to get rid of extra oil.
For Vegetable
1. String the Surti papdi, taking care not to separate the 2 sides.
2. Peel the purple yam, yam, potatoes and sweet potatoes and cut into big pieces.
3. Cut the brinjals and the banana into big pieces and cut a vertical slit in the centre of each piece.
4. Put the oil in wok. Once the mustard seeds crackle add asafoetida, turmeric and half amount of grounded green masala.
5. Now add the Surti papdi, purple yam, yam, potatoes, sweet potatoes and brinjals and 1/4 cup water. Cover it with a lid and cook
6. After the above vegetables are half cooked, add remaining masala, bananas, methi muthias and mix well. Cover with a lid to cook fully.
7.Serve hot.
Tips
1. Undhiyoo is served with puris and phulkas.
2. Some of them make red masala using tomatoes but green suites us more.
3. You need to check the vegetables are cooked properly as yam & purple yam take some time to cookwhile banana cooks very fast.
