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Vegetarian Recipes -
Gujarati Recipes
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Ingredients for Undhiyu:
- Potatoes (Aloo) - 1/2 Kg
- Broad beans (Sem fali) - 1/2 Kg
- Raw bananas (Kacchhe kele) - 2 no's
- Yam (Kand) - 100 gms
- Baby brinjals (Chote baigun) - 3 no's
- Ginger (Adrak) - 2 inch piece
- Garlic (Lehsun) - 4 cloves
- Green chillies (Hari mirch) - 3 no's
- Turmeric powder (Haldi) - 1 teaspoon
- Oil (Tel) - 1/4 cup
- Coconut (Nariayal) - 2 tablespoon scraped
- Asafoetida (Hing) - A pinch
- Coriander leaves (Dhaniya patte) - A bunch chopped
- Mustard seeds (Rai) - 1 teaspoon
Ingredients For Muthiya:
- Bengal Gram Flour (besan) - 1/4 cup
- Fenugreek Leaves (Methi)
- Ginger (Adrak) - 1/2 inch piece
- Green Chillies (Hari mirch) - 2 no's
- Oil to deep fry
- Salt to taste
Method for undhiyo:
- Dice potatoes, yam , raw bananas and split brinjals into four without cutting the stem.
- Make a paste of garlic, green chillies and ginger and mix cut coriander, mix all the muthiya ingredients except oil and prepare a firm dough.
- Divide the dough into small portions and shape each into one-inch long half-inch thick rolls, and deep fry in hot oil, remove and keep aside.
- String beans and cut into one-inch long pieces, now heat oil in a pan, add in asafoetida and mustard seeds, when mustard seeds crackle mix in ground masala and beans.
- Put the rest of the vegetables in layers one on top of the other, sprinkle salt and turmeric powder, stir fry for five minutes on high flame.
- Pour a cup of water, cover and simmer on a very low heat for 10-15 minutes, add fried muthiyas and again simmer for 15 minutes shaking occasionally without spoon.
- Enjoy hot undhiyo decorated with scraped coconut with parathas.
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Gujarati Recipes 
