9. Undhiyu:

     Course                           :  Main course
    Serves                             :   4
    Preparation  time      :   15 minutes
    Cooking  time              :  30 minutes
 

Information: 

It is a traditional gujarati mix vegetable recipe. It makes a wonderful treat to eat in winters. Various variants of this exist. This is my mom's special version. 

Ingredients:

• Matar(green peas) -80gm
• Potato - 1 
• valpapdi -75 gms
• brinjal- 100gms
• optional: 1. sweet potato 75 gms  2. kaccha kela(raw banana) -50 gm
• tomato- 100 gm
• methi- as per wish
• garam masala -1/2 tsp
• besan -1 cup
• ajwain- 1  tsp
• ginger(finely chopped)
• lemon juice(1/2 tsp)
• baking soda- 2 pinches
• green chilies(finely chopped)
• oil (for deep frying)
• sugar-to taste
• cumin seeds
• curry leaves(2-3)
• salt to taste

Procedure:

 For moothiya:

Chop methi finely. Add salt, sugar, green chilies, ginger, garam masala(1/4th tsp), besan.

Mix well. Add baking soda and lemon juice. Add some water and mix well to make a soft dough.

Make balls out of it and fry them.

In a flat surface utensil, add layer of chopped potato and sprinkle little ajwain and salt  to taste.

make a layer of valpapdi over it. Do similar to it. Similarly add layers of brinjal and green peas then.

Then boil them in cooker. 

Optional:

cut raw banana and sweet potato into cubes and fry them.

Finally, heat up little oil in pan. Add finely chopped green chilies and ginger into it. Then add tomato paste to it.Let the oil separate. Then add boiled vegies, fried vegies and moothiya in it. Add little water to it. Add salt, sugar, lemon juice and garam masala to taste. Let the gravy thicken up.

Serve hot along with poori. Undhiyu poori  is the best item to pamper your taste buds during uttarayan or the kite festival too.