Tuesday, 6 February 2007

Gujarati Series: Undhiyu

I am sure most of you have tried this famous Gujarati recipe known as Undhiyu. This is a medley of vegetables simmered in a spicy green masala sauce.....and is a traditional dish often served at functions and weddings.I haven't given exact measurements here, use according to your tastes and family size. Here is what you will need to do:

Make the Green Masala paste by blending jalapenos, cilantro, garlic, and ginger together. Set aside.
Get all the Veggies ready: I used small eggplants, red potatoes, Frozen vaal-papdi (use fresh if available),Green Beans-cut in the French style (diagonally), frozen tuver beans, green peas, tomatoes, surati lilva ( again, frozen). You can also use yams, sweet potatoes,and green bananas if you like. I didn't use them this time. Alternatively, you can use the frozen Undhiyu mix that is available at any Indian grocery stores. That will work too.

Make the Muthiyas (dumplings)- Combine some semolina,besan flour, wheat flour, coriander, Methi leaves, salt, ajwain, a pinch of sugar and make a stiff dough. Pinch off little dumplings from this dough and deep fry it. Set aside to cool.

Make the filling for the eggplants: Combine Dhania-Jeera powder, salt, red chili powder,a pinch of sugar and garam masala together. Make a slit in the eggplant and stuff each slit with this mixture. If you have any leftover mixture left, sprinkle this all over the potatoes. See picture.
Steam the eggplants in the Microwave for about 5-6 minutes to make them soft.
In a deep pot, heat some oil. Add some ajwain seeds and asafoetida (hing). Now the important thing here is to layer the vegetables. First, add the tuver lilva beans,surati beans and the French cut beans. Let them cook for 5 minutes. Now add the eggplants and potatoes. Cover the pot and let this cook for 5 more minutes. Now add the Green Masala paste that you had made before and stir well. Add the Muthiyas. Add a little water. Now, add the rest of the ingredients. Give the mixture another good stir and add the following: some salt,some sugar, lemon juice, two cloves of grated garlic and a pinch of garam masala. Cover the pot and let this cook until all the veggies and Muthiyas are soft.








Garnish with coriander.
Serve hot..... Puris and Shrikhand go very well with this. Here is another look at the Undhiyu. Enjoy Folks.

TIBETAN HERBAL MEDICINE

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