Ingredients
Ingredients for Undhiyu
- 1 cup of pigeon peas (tuver na dana)
- 1 cup of green peas
- 1 cup of broad bean seeds (Surti papadi)
- 1/2 cup valor beans
- 5-6 small-sized black brinjals
- 6-7 small potatoes
- 250 gms purple yam (kand)
- 1 bunch of coriander leaves (kothmir)
- 5-6 green chillies
- 200 gms green garlic
- 8-10 cloves of dry garlic
- 1 medium-sized piece of ginger
- 1/4 teaspoon of baking soda
- 1.5 tablespoons of garam masala
- Salt to taste
- 2 tablespoons of cumin seeds
- 1/2 teaspoon of asafoetida (hing)
- 3-4 tablespoons of dhana-jira powder
Ingredients for Muthiya
- 1 cup of fenugreek leaves (methi)
- 6 tablespoons of gram flour (chana no lot)
- 4 teaspoons of thick wheat flour (alternatively use rava)
- Salt to taste
- 1 tablespoon of green chilly-ginger paste
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red Kashmiri chilly powder
- 2 tablespoons of sugar
- 1/2 tablespoon of lemon juice
- 1/4 teaspoon of baking soda
- 2 teaspoons of oil
Method
Method for Muthiya
Heat oil in a pan. Now, mix all the ingredients listed above for muthiya on a plate. Once mixed thoroughly, add slight water and two teaspoons of hot oil (from the pan above) and prepare the dough for muthiya. Now, take out small balls from this dough and fry them in the pan on a slow flame till they become brownish. Once fried, take out these muthiyas on a plate.
Method for Undhiyu
Heat 4-5 tablespoons of the same oil used for frying muthiyas in a pressure cooker (using the same oil enhances the taste of the undhiyu). Once heated, add cumin seeds to the cooker, and once the cumin seeds are heated, add asafoetida. Next, thoroughly wash pigeon peas, green peas, valor beans, and broad bean seeds and add them to the cooker. Next, add baking soda and stir the mixture. Now, peel off the purple yam and chop it into medium-sized pieces. Add these pieces to the cooker. Now place a plate on the cooker and let the mixture cook on a slow flame. Keep stirring the mixture periodically while you follow the next steps.
Next, wash the coriander leaves thoroughly, drain out all the water, and take it in a mixer jar. Now chop and add green garlic, green chilies, ginger, and dry garlic to the mixer. Now, grind the contents of the mixer and prepare a chutney. Ideally, this chutney shouldn’t require water as the moist coriander leaves contain enough water. However, if you face difficulties grinding, you can add 1-2 spoonfuls of water to the jar to prepare the chutney. Take out this chutney on a plate, and add the required amount of salt. Next, add dhana-jira powder, garam masala, and turmeric powder, and mix thoroughly.
Now, peel off the small potatoes, make two perpendicular cuts in them using a knife, and fill the chutney prepared above in the openings (see the image above for reference). Similarly, remove the top part (calyx) of the brinjals, make two perpendicular cuts, and fill in the chutney in the cavity. Now, add these potatoes and brinjals to the cooker. If any chutney is left, add it to the cooker and stir lightly (ensuring that the potatoes and brinjals don’t break). Now, add 2 glasses of water to the cooker, stir lightly, and close the lid of the cooker. Wait for 3 whistles and then turn off the flame below the cooker.
After the cooker has cooled down, open its lid, stir slightly, and add the muthiyas prepared above. Mix well. Your delicious undhiyu is now ready. Serve it with hot puris or chapatis.
Tips for getting it right
- When stirring the undhiyu, ensure that the potatoes and brinjals remain intact and don’t break apart
- Always stir lightly
- If you like coconut, then you can add 1/2 cup of grated coconut or desiccated coconut to the chutney prepared above (while adding dhana-jira and other powders)
- If you like raw banana, then you add pieces of raw banana (without peeling them off) to the cooker along with the potatoes and brinjal (no need to add the chutney to the raw bananas)
- You can adjust the proportion of the ingredients mentioned in this recipe as per personal preferences.
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.