Undhiyu

INGREDIENTS

Surti Vaal
10tbsp
Baby Brinjal
2
Gram flour (Besan)
0.25cup
Small Potatoes With Skin
0.5cup
Fenugreek Leaves
1.5cup
Coriander Seeds
0.25tsp
Chilli Powder
1tsp
Sugar
1.5tbsp
Ginger Paste
2.5tsp
Unripe Green Banana
1
Virgin Olive Oil
2.5tbsp
Refined Oil
Water as Required
Baking Soda
1pinch
Yam
6tbsp
Whole Wheat Flour
0.25cup
Cumin Seeds
0.25tsp
Grated Coconut
0.5cup
Asafoetida
1pinch
Lemon Juice
0.5tbsp
Turmeric Powder
0.25tsp
Salt as Required
Toor Dal
2tbsp

Preparation

1

First, we have to make methi muthias. For the same, take a deep bowl and mix together. Add salt and fenugreek leaves in water and soak the leaves for about 7-8 minutes.

2

When done, squeeze out all the water from the leaves and throw away the liquid.

3

To the bowl full of soaked fenugreek leaves, add whole wheat flour, gram flour, chilli powder, ginger, green chilli paste, turmeric powder along with sugar, a pinch of baking soda and 1.5 tsp olive oil.

4

Mix well all the ingredients and add a little water in the bowl and knead the mixture into a smooth dough. When done, divide the dough into equal portion and roll each potions in between the palms into a round shape.

5

Now, to fry the muthias, put a non-stick kadhai on medium flame and heat oil in it. When the oil is hot enough, add the muthias in the hot oil and deep fry them until golden brown in colour.

6

When all the muthias are fried, transfer them on an absorbent paper to absorb the extra oil.

7

Now, take peeled baby potatoes, sliced pieces of banana and small brinjal and make slits in the centre without splitting it completely.

8

Next, make a coconut-coriander masala by adding chilli powder, sugar, grated coconut, chopped coriander, green garlic, cumin seed powder, coriander powder, green chilli paste, ginger paste and salt as taste to the bowl. Mix well all the ingredients into a stuffing and by using spoon, stuff this masala into the slits of brinjals, bananas and potatoes.

9

Afterwards, take a large bowl and mix together the fresh surti vaal, yam, toor daal, and the remaining coconut-coriander masala.

10

Keep the bowl aside to marinate for at least 10 minutes.

11

Finally, put a pressure cooker on medium flame and heat oil in it. Add carom seeds in the cooker and saute on medium flame until they crackle.

12

Then, add asafoetida (hing) along with baking soda in the cooker and fry for a few seconds. Now, add stuffed potatoes and brinjals in the cooker and increase the flame to high. Cover the cooker with a lid and cook all the vegetables for 2 whistles. After 2 whistles, switch off the burner and let the steam release on its own.

13

Open the lid and toss the contents of the cooker then add the stuffed bananas along with fried methi muthias on top. Put the cooker once again on low flame. Cook till the bananas are tender and soft while stirring occasionally.

14

Transfer the dish to a serving platter and garnish with coriander leaves. Serve hot and enjoy!