Undhiyu recipe is traditional Gujarati style mixed vegetable curry made using winter vegetables and cooked traditionally in clay pot (mati nu matlu) and served with poori and jalebis.
INGREDIENTS FOR METHI MUTHIA
Ingredients for fried Muthia and recipe
INGREDIENTS FOR METHI MUTHIA
Ingredients for fried Muthia and recipe
INGREDIENTS FOR MASALA
1 teaspoon Red chili powder(Lal Marchu)
¼ Cup of Peanuts roughly crushed (sing dana)
½ teaspoon of Sesame seeds (Tal)
½ Cup of Coriander leave finely chopped (Lela dhana)
5-6 nos. of Green chilies finely chopped (Lela Marcha)
1 teaspoon of Ginger paste (aadu)
2 teaspoon Green garlic finely chopped (Lasan)
1 teaspoon Lemon juice (Limbu ras)
Salt to taste
ADDITIONAL INGREDIENTS / VEGETABLES
4-5 nos. of Baby potatoes (Nana Bataka)
4-5 nos. of Small size Brinjal (Nana Ringan)
50 grams of Flat green beans (Valor Papadi)
50 grams of Fresh Pigeon peas (lela tuver dana)
1 nos. of small sweet potatoes cut into small pieces (Sakariu)
2 Cups of Water
½ Cup of Coriander leave finely chopped (Lela dhana)
PROCEDURE FOR MASALA MIX
Mix all the ingredients mentioned under masala and keep it aside.
PROCEDURE FOR VEGETABLE PREPARATION
Wash and chop all vegetables excep potatoes and brinjal. Make '+' cut to the potatoes and eggplant. Make sure to keep it whole from other side till half way. Stuff with masala mix in "+" slits of Potatoes and brinjals.
PROCEDURE TO FINAL PREPARATION
Heat the oil in a pressure cooker and once heated add all vegetables like flat green beans, sweet potatoes, fresh pigeon peas with remaining masala. Mix well and let it cook for some time.
Add water and check salt. Now gently add stuffed potatoes and brinjal one by one into cooker. After adding this do not stir otherwise stuffing will come out. Cover it with lid and let cook for 2 whistles on medium-high heat. Let the pressure go down by itself and open the cover. Add fried muthia, turn heat to medium-low and let it simmer for 5 more minutes. Turn off burner and garnish it with chopped coariander leaves. Serve hot with puris and jalebis.
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1 teaspoon Red chili powder(Lal Marchu)
¼ Cup of Peanuts roughly crushed (sing dana)
½ teaspoon of Sesame seeds (Tal)
½ Cup of Coriander leave finely chopped (Lela dhana)
5-6 nos. of Green chilies finely chopped (Lela Marcha)
1 teaspoon of Ginger paste (aadu)
2 teaspoon Green garlic finely chopped (Lasan)
1 teaspoon Lemon juice (Limbu ras)
Salt to taste
ADDITIONAL INGREDIENTS / VEGETABLES
4-5 nos. of Baby potatoes (Nana Bataka)
4-5 nos. of Small size Brinjal (Nana Ringan)
50 grams of Flat green beans (Valor Papadi)
50 grams of Fresh Pigeon peas (lela tuver dana)
1 nos. of small sweet potatoes cut into small pieces (Sakariu)
2 Cups of Water
½ Cup of Coriander leave finely chopped (Lela dhana)
PROCEDURE FOR MASALA MIX
Mix all the ingredients mentioned under masala and keep it aside.
PROCEDURE FOR VEGETABLE PREPARATION
Wash and chop all vegetables excep potatoes and brinjal. Make '+' cut to the potatoes and eggplant. Make sure to keep it whole from other side till half way. Stuff with masala mix in "+" slits of Potatoes and brinjals.
PROCEDURE TO FINAL PREPARATION
Heat the oil in a pressure cooker and once heated add all vegetables like flat green beans, sweet potatoes, fresh pigeon peas with remaining masala. Mix well and let it cook for some time.
Add water and check salt. Now gently add stuffed potatoes and brinjal one by one into cooker. After adding this do not stir otherwise stuffing will come out. Cover it with lid and let cook for 2 whistles on medium-high heat. Let the pressure go down by itself and open the cover. Add fried muthia, turn heat to medium-low and let it simmer for 5 more minutes. Turn off burner and garnish it with chopped coariander leaves. Serve hot with puris and jalebis.
Visit: http://gujarativangi.weebly.com