Undhiyu

Traditional, smoky and tasty!

INGREDIENTS
For Undhiyu Methi Muthia
1 cup chopped methi leaves
1 cup besan
1/2 cup wheat flour
1 tbsp semolina
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp ginger garlic paste
1 tsp sugar
Salt to taste
1 tbsp oil
Oil for frying
For Stuffing Masala
1 cup desiccated Coconut
1/2 cup chopped coriander leaves
2 tbsp green chilli
Salt to taste
1 tsp sugar
1 tbsp cumin powder
I tsp red chilli powder
1 tsp lemon juice
1 tsp oil
5-6 baby eggplants
1 cup elephant foot
Water mixed with turmeric powder, sugar, cumin powder & salt
1/4 cup pigeon peas
1 cup water
1 tbsp oil
1 tsp carrom seeds
Pinch of hing
1/2 cup chopped surti papdi
1 cup purple yam (peeled and chopped)
1 raw banana
Chopped potatoes
For Garnishing
Chopped chillies

INSTRUCTIONS
In a bowl add chopped fenugreek leaves, gram flour, wheat flour, semolina, turmeric powder, chilli powder, ginger garlic paste, sugar, salt and oil and knead all the ingredients well.
After kneading shape the batter in the form of muthiyas.
Deep fry the muthiyas till they are golden brown.
In another bowl take desiccated coconut, chopping coriander, chopped green garlic, salt, sugar, cumin powder, red chilli powder, lemon juice and oil and mix it well.
Take small brinjal and stuff with the above mixture.
In a pressure cooker add oil, carrom seeds a pinch of hing, surti papdi and mix it well.
Add the remaining stuffing mixture, purple yam, elephant foot and stuffed eggplants.
To that add water mixed with turmeric, sugar, salt and cumin powder. Add pigeon peas, water and pressure cook for two whistles.
Undhiyu mixture is ready. Add raw sliced bananas, muthiyas, pieces of potato and mix well.
Cook on low flame for 10 minutes.
Garnish with chopped green garlic and serve.



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