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Undhiyo (Undhiyu)

Cuisine : Gujarati

Course : Main Course

Main Ingredients : Potatoes, Brinjals

Undhiyo (Undhiyu)


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Cooking Time : 50 - 60 minutes

Servings : For 8 to 10 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Cooking Time : 50 - 60 minutes

Servings : For 8 to 10 persons

Pre-properation : Not Needed

Level of Cooking : Medium

Ingredients : (View as Check-list)

Undhiyo (Undhiyu) : Ingredients List:




























Potato-200gm, Sweet potato-200gm, Purple yam-150gm, Fenugreek leaves-150gm, Baby eggplant-200gm, Indian flat beans(surti paapdi) without beans-200gm, Indian flat beans(surti paapdi) with beans-150gm, Pigeon peas(lilva)-350gm, Green garlic(finely chopped)-100gm, Oil-200gm+300gm(to fry), Gram flour-50gm, Wheat flour(coarse)-100gm, Red chilly powder-1 tablespoon, Turmeric powder-1 tablespoon, Roasted coriander and cumin powder-4 tablespoon, Ginger(grated)-25gm, Green chilly paste-100gm, Coriander leaves(finely chopped)-200gm, Soda Bi-carb-1/2 tablespoon, Indian spice blend(garam masala)-2 tablespoon, Sesame seeds-2 tablespoon, Asafoetida powder-1/4 tablespoon, Fresh coconut(grated)-1/2 coconut, Red chilly-4 pieces, Sugar-1 tablespoon, Groundnut powder-50gm, Salt- as per taste

Preparation Method :

Step 1: Peel the surface of potato, sweet potato and yam. Cut them into medium sized pieces.Fry these pieces in oil and keep aside.

Step 2: Mix gram flour and wheat flour(coarse) in a bowl.Add salt, red chilly powder, turmeric powder, sugar, coriander and cumin powder and 3 tablespoon oil to it. Mix it well.

Step 3: Thoroughly wash fenugreek leaves and finely chop them. Add it to the mixture.

Step 4: Add little water and make a dough out of the mixture.

Step 5: Make small cylindrical balls out of the dough. Fry them till reddish and keep aside.

Step 6: Mix chopped coriander leaves, coriander and cumin powder, Indian spices blend(garam masala),coarsely grinded sesame seeds,groundnut powder, ginger and green chilly paste, soda bi-carb and salt in a bowl.

Step 7: Cut baby eggplant horizontally and vertically and stuff the above mixture.

Step 8: Add 100gm oil in a big vessel. When the oil gets hot on a medium flame,add asafoetida powder and whole red chillies to it.

Step 9: Add pigeon peas and indian flat beans to it. When half cooked, add the stuffed baby eggplant to it.

Step 10: When the mixture is cooked, add fried pieces of potato, sweetpotato, yam and fenugreek balls to it.Stir well

Step 11: Add chopped coriander,ginger chilly paste,coarsely grinded sesame seeds,grated coconut,finely chopped green garlic,turmeric powder, cumin & coriander powder, indian spices blend(garam masala) and salt to the mixture. Stir it well.

Step 12: Allow it to cook on low flame for 5 to 6 minutes.

Step 13: When the oil starts sperating from the mixture, turn off the flame.

Step 14: Garnish it with grated coconut and finely chopped coriander leaves. Serve hot.

Note: If you want to add tomotaoes, finely chop the tomatoes and add the in the mixture with other vegetables while cooking.

Key Words: Undhiyo, Undhiyu, Gujarati, Gujarati Undhiyu, Mix Vegetable, Less oil undhiyo

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