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Undhiyu
( Gujarati Recipes Specials - Vegetable Delicacies ) PREVIOUS | NEXT
By : Anita Raheja
Category : Gujarati, West Indian lunches
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
To Make Sambhariyu:
  1. Mix all the masala ingredients in a thali.
  2. Meanwhile wash and dry brinjals.
  3. Wipe bananas with a clean cloth.
  4. Cut both crosswise and stuff the masala. Keep aside.

To Proceed:

  1. In a heavy bottomed vessel, put oil, add 1 glass of water.
  2. Make the first layer of brinjals, potatoes, kandh and sweet potato.
  3. Sprinkle some masala on top.
  4. Now add the remaining vegetables and add the masala.
  5. Put the vessel on medium heat for about 10-15 minutes.
  6. Meanwhile mix all the ingredients of the muthias to make medium soft dough.
  7. Make small rolls about 2 inches long and deep fry.
  8. Once the vegetables start cooking, add the muthias to the vegetables and keep on simmer.
  9. Allow to cook for about 1/2 hour on low flame. Cover the vessel.
  10. Decorate with chopped coriander and freshly grated coconut.
  11. Serve the undhiya with hot puris.

Note:
Do not stir the vegetables with a spoon.

Ingredients:
250 gms - surti papadi
250 gms - small brinjals
100 gms - tuar dana (surti)
250 gms - small potatoes
2 - bananas (ripe)
2 gms - kandh (yam)
100 gms - sweet potato
2 cups - oil

For the Masala:
1 - medium fresh coconut
1 bunch - fresh coriander
100 gms - fresh garlic
5 to 10 - green chilies
50 gms - fresh ginger
10 to 15 gms - fresh ambahaldi
chilly powder/dhaniya powder
garam masala powder
1/2 tbsp - soda bi carbonate
sugar/salt to taste

To Make Methi Na Muthia:
1/2 bunch - methi leaves (cleaned and chopped finely)
1 cup - aataa (wheat)
1 cup - gram flour
1 tbsp - oil
1/2 tsp - turmeric powder
2 tsp - ginger or chilly paste
1 cup - water for binding
oil for frying
salt to taste

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