Undhiyu

UNDHIYU

This is one of the classic mixed vegetable preparations made in gujarat. It is called "undhiyu" as it was traditionally prepared in an earthen pot hung up-side down on a fire flame ("undhu" means up-side down in gujarati). The ingredients to this dish are found specifically in gujarat in the winter season. 

Ingredients:

1. 7-8 small Brinjal  (eggplant)
2. 500gms Flat beans (papdi)
3. 1 purple yam (kand)
4. 2 Sweet potato
5. 2 potatoes
6. 3 Bananas (ripe)
7. Oil as required (sesame oil if possible)
8. Salt to taste

For the paste:

1. Green garlic 3/4 bunch
2. Coriander leaves,bunch
3. Fresh coconut 1
4. Ginger, 1tbsp
5. Garlic, 1tbsp
6. Green chilly, 1tbsp

Addition to the paste:

1. 2 tbsp Raisins
2. 1 tbsp coriander powder
3. 1 tbsp cumin powder
4. 2 tsp carom seeds
5. 11/2 tsp asafoetida
6. 1 tbsp poppy seeds

Methi Muthia:

These Gujarati delicacies are cooked in number of ways - I have seen them steamed, stir fried and fried. I have seen them made Vegan and without. The myriad number of variations for making Muthiyas are quite boggling but each one of them is unique in its own way. I will deep fry them, the fried balls will be used in the final step of the recipe to absorb away the remaining water from the gravy.

Ingredients:

1. 1 cup bengal gram (chickpea flour)
2. 1 cup fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
3. 1 tsp grated ginger
4. 1/2 tsp chilli powder (or as per taste)
5. 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
6. 1/4 tsp turmeric
7. 1 tbsp curd (optional)
8. 1 tsp sugar
9. 1 tbsp vegetable oil
10. Salt to taste

Method for muthia :

1. Mix all the ingredients together.
2. Bind them together to form a stiff dough. If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up. It should allow you to shape it into small sausage shaped pieces or any shape you desire.
3. Deep fry them in oil until golden brown.
4. Place them in a paper tissue to get rid of excess oil if any.
5. It can be Served warm as a standalone or with chutneys, But we will leave it for later use.

Method:

1. Prepare a paste of all the ingredients mentioned above, and after the paste is ready, add all the ingredients mentioned after the paste ingredients, mix well.
2. Slit the brinjals into four, and stuff in the paste.
3. Slit the bananas on the side, and stuff in the paste and cut into two.
4. Massage the remaining paste to the flat beans, sweet potatoes and purple yam separately.
5. Take a deep cooking vessel, add oil to it, as it heats up add the blat beans and saute.
6. Next step is to add the Brinjals, sweet potatoes and yam, and keep in mind do not stir it any more.
7. Add two to three cups of water or vegetable stock, and let it simmer for a while.
8. Finally add the bananas and and muthia balls.
9. The banans will be cooked in no time, and the sweet juice will go down the vegetables.
10. The muthia will absorb the remaining water from the vegetables.
11. Garnish with Green Garlic and Coriander leaves.
12. It can be served on its own or with Bhakri or puri.

Note:

1. For this recipe, use good amount of oil .

Posted in: chef's speciality,Gujarati cuisine