Lilu Undhiyu

First of all, sorry for the poor pic!!! But I bet, the recipe is wonderful ;) Let me say, undhiyu has been my least favorite of all gujju authentic dishes… And I hardly can have a potato & muthiya out of it, that too in lil quantity only.
But this was the 1st time, I absolutely loved eating each n every element of it! And believe me, it was finger-licking good. I had tried my hands on regular undhiyu before… but didn’t like it much. This time, I had pretty much everything that I needed to make this super-delish dish again and yes, with very fragrant green masala. Here you go with the recipe!!!

?

INGREDIENTS:

For Green Masala–

2 cups Coriander, cleaned and roughly chopped
3/4 cup Green Garlic, roughly chopped
1/4 cup Spring Onion, roughly chopped
1 cup Grated Coconut
1/4 cup Peanuts (roasted)
1 tbsp Fennel Seeds
2-3 tsp Coriander Seeds, dry-roasted
3-4 Green Chillies (or as per your taste)
2″ piece of Ginger
3 tbsp Sugar
2-3 tbsp Lemon Juice
Salt, to taste (consider the proportion for veggies too, as we won’t add it again)

For Muthiya–

1/2 cup Besan
1/4 cup Wheat Flour
A fistful Fenugreek Leaves
1/2 tsp Ajwain Seeds
A pinch of Baking Soda
Salt, Sugar, Coriander Powder
Water, as required
Oil, to deep-fry

Veggies–

2-3 Baby Eggplants (I used green variety, which is typically called ravaiya)
3-4 Baby Potatoes
4-5 Muthiya
1/2 cup Tuver Lilwa (Pigeon peas, fresh or frozen)
10-12 Snap Peas (Papdi)
A few cubes of Yam

3-4 tbsp Oil

STEPS TO FOLLOW:

1. Take all the ingredients of green masala in a mixer jar and grind it well to make a coarse paste.
2. Try not to add water (or add a few spoons only) to keep it a bit dry. Once ready, keep it aside.
3. Mix all the ingredients of muthiya in a bowl and knead a medium hard dough by adding water gradually.
4. Make tiny dumplings out of it and deep-fry on medium heat until golden brown and crisp.
5. Make vertical slits (cross pattern) into baby eggplants and potatoes.
6. Stuff prepared green masala lightly and keep it aside.
7. Heat oil in a pressure-cooker and add 1/4 of green masala into it.
8. Saute for a while and add potaotes, papdi-tuver lilwa and baby eggplants in layers, adding green masala in between those layers.
9. Arrange the muthiyas on top and add 3/4 cup water into it.
10. Close the lid and cook it for 2-3 whistles.
11. Sprinkle lots of chopped coriander on top and serve it hot with poori!!! :)

SJ’s NOTE:

You can also use raw bananas into it. It was my personal choice not to add :P