GREEN UNDHIYU
Undhiyu is signature winter speciality of Gujarat. Mix veggies with methi leaves fried fried dumpling, yummiest combination. It can be made with fresh green spices or dried spices. Here, I am posting my style recipe with green spices. Hope you all like it.
INGREDIENTS:
2 tbsp green chilli paste
4tbsp fresh green garlic paste
1 cup or more coriander (Finley chopped)
2 tbsp lemon juice
1 tsp turmeric powder
1 tbsp dhaniya-jeera powder(optional)
Salt to taste.
For Muthiya-
1 cup cleaned and finely chopped methi leaves
1 cup coarse wheat flour
2 tbsp Besan
1 tbsp oil
1 tsp sugar
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp dhaniya-jeera powder
1/4 tsp cooking soda
Salt to taste.
For vegetables-
2 cups of dices of mix vegetables like potato, cauliflower, brinjal, yam, elephant’s foot etc
2 cups of mixed fresh green peas, tuver, and broad beans(valor) etc.
1/4 cup broad beans (surti papdi)
For garnishing-
1/4 cup finely chopped coriander
METHOD:
Mix both the flours, sugar, oil and dry spices.
Now put cooking soda on methi leaves and add lemon juice on it. Bubbling occurs. Mix it well with methi leaves and mix methi leaves in flour mix.
Knead medium hard dough with light hand. Add water if needed. Apply oil on your palm and make small dumpling from dough.
Deep fry it on medium flame till it becomes crispy. Keep it on absorbent paper.
Now hear oil in broad and thick bottom pan. Add green chilli paste, green garlic paste and coriander.
Stir once and add cooking soda and mix well and add all fresh green seeds. Stir and let it cook for few minutes.
Then add one cup of water, once it starts boiling, add broad beans, turn the flame on simmer, and cook for again 2-3 mins, then add all potatoes, yam and elephant’s foot dices. Then cook for 2-3 mins more.
Add brinjal and cook for more 2-3 mins, then add cauliflower florets. Mix well and add salt and let it cook for 4-5mins more.
Check if water evaporates. Add little more if needed. Don’t add excess water, or else the flavour will be destroyed.
Lastly add turmeric powder, dhaniya-jeera powder and lemon juice. Mix with light hand. Check now if all the veggies are cooked or not. If not cooked, then cook for a few more minutes. Turn off the gas.
At the time of serving, add the muthiyas and garnish with chopped coriander. Serve Undhiyu hot with roti or puri.
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