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!!!
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)
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
2-3 Baby Eggplants (I used green variety, which is typically called ravaiya)
3-4 Baby Potatoes
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:
- Take all the ingredients of green masala in a mixer jar and grind it well to make a coarse paste.
- Try not to add water (or add a few spoons only) to keep it a bit dry. Once ready, keep it aside.
- Mix all the ingredients of muthiya in a bowl and knead a medium hard dough by adding water gradually.
- Make tiny dumplings out of it and deep-fry on medium heat until golden brown and crisp.
- Make vertical slits (cross pattern) into baby eggplants and potatoes.
- Stuff prepared green masala lightly and keep it aside.
- Heat oil in a pressure-cooker and add 1/4 of green masala into it.
- Saute for a while and add potaotes, papdi-tuver lilwa and baby eggplants in layers, adding green masala in between those layers.
- Arrange the muthiyas on top and add 3/4 cup water into it.
- Close the lid and cook it for 2-3 whistles.
- Sprinkle lots of chopped coriander on top and serve it hot with poori!!! :)
You can also use raw bananas into it. It was my personal choice not to add :P