Undhiyu

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

Recipe Details:

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

Ingredients:

• Matar(green peas) - 1 cup
• Potato diced - 1 
• valpapdi cut into 2-3 pieces each- 1 cup
• brinjal diced- 4-5 small
• optional: 1. sweet potato 1.5  2. kaccha kela(raw banana) -1
• tomato- 4 medium
• methi- as per wish
• garam masala -1/2 tsp
• ajwain- 1  tsp
• ginger
• lemon juice(1/2 tsp)
• curry leaves(5-6)
• red chili powder- 1 tsp
• oil- 1 tbsp
• hing- 1 pinch
• cumin seeds/ jeera- 1 tsp
• jaggery- 1 tsp
• salt to taste

For muthiya:

• besan - 3/4 cup
• methi- 3/4 cup ( finely chopped)
• red chili powder- 1 tsp
• turmeric powder- 1/2 tsp
• coriander powder- 2 tsp
• sugar- 1 tsp
• salt- to taste
• lemon juice- squeezed from half medium lemon
• coking soda- 1 generous pinch
• til- 2 tsp
• oil- 3 tsp
• water- for dough- around 2-3 tsp

Procedure:

 For muthiya:

Chop methi finely. Add besan. 

Add salt, sugar, red chili powder, coriander powder, turmeric powder, cooking soda, lemon juice over soda. 

Add til. 

Make a soft dough and roll into small balls. 

Deep fry these balls on low flame till brown and crisp.

Keep these fried balls aside and prepare the gravy.

For mixed vegetable:

1. Heat 1 tbsp oil in a kadhai. 

2. Add jeera. As it crackles, add hing and turmeric powder.

3. Puree the tomato ( tomato + ginger + 1 tsp red chili powder + curry leaves). Add these pureed tomato into the oil. 

4. To this, 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. Let the vegetables cook for about 10 minutes. Then mix well.

Alternatively, (a quicker version), pressure cook these vegetables ( potato, val papdi, brinjal, carrots, green peas) . 

Optional:

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

Then add these vegetables to the tomato puree after it cooks. 

5. Add water. Bring it to boil. Add the fried balls to it. 

6.Add a little jaggery, lemon juice to taste.Add garam masala. Add salt for the vegetable gravy.

7. Take the undhiyu in a serving bowl and serve along with poori..

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