Undhiyu is a popular gujarati recipe, generally made during winter. It is full of green vegetables. It is too tasty and delicious dish. Here we have a Undhiyu-jain, which also is full of taste.
For Methi Muthias
3 cups chopped fenugreek leaves
salt to taste
1/2 cup whole wheat flour
1/2 cup besan
3 tsp green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying
1 raw banana , cut into cubes
1 1/4 cups surati beans, stringed and cut into halves
1/4 cup fresh toovar dana
2 tbsp oil
1/2 tsp carom seeds
1/4 tsp asofatida
a pinch of soda bi-carb
salt to taste
3 tbsp finely chopped coriander
- Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
- Add all the remaining ingredients and knead into a soft dough, adding water only if required.
- Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Make a slit on each banana piece.
- Mix all ingredients for Coriander-coconut Masala and prepare the masala.
- Stuff the vegetables evenly using half of the coriander-coconut masala mixture and keep aside.
- Combine the fresh papdi, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
- Heat the oil in a pressure cooker, add the carom seeds, asofatida and soda-bi-carb and saute on a medium flame for a few seconds.
- Add stuffed bananas, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
- Garnished with coriander.
- Serve hot with hot jalebies and puris.