Undhiyu

Ingredients

• 7-8 Baby potatoes( peeled)

• 1 Sweet potato (peeled and chopped into medium sized chunks 

• 1 Raw Banana (cut into big chunks)

• 4-5. Baby Brinjals (clean and cut the stem)

• 200 gram Papdi (cleaned and cut into big pieces )

• 1/4th Yam (Suran) (cleaned,cut and soaked in tamarind water for 10-15 mins )

• 1 purple Yam (I did not use it in my recipe but it’s one of the key ingredient of undhiyu)

• 1/4 cup Fresh Toovar Dana (Pigeon Peas)

• 1 tsp tsp Carom seeds (Ajwain)

• 1/4 tsp Asafoetida (Hing)

• 1 tbsp of Sesame seeds 

• a pinch of Baking soda

• Salt to taste

• 4 tbsp of Oil

Ingredients for Methi Muthias 

• 1-1/2 cups chopped Fenugreek (Methi) leaves

• 1/4th cup Whole wheat flour

• 1/4th cup Besan 

• 1-1/2 tsp Ginger-Green Chili paste

• 1 tsp sugar

• 1/4th tsp Turmeric powder 

• 1/2 tsp Chili powder

• a pinch Baking soda

• 1 tsp of Oil 

• Oil for deep frying

For the Masala

• 1 cup freshly grated coconut

• 3/4th cup coriander leaves finely chopped 

• 1-tbsp of ginger garlic and chili paste 

• 1 tbsp coriander-cumin seeds powder

• 2 tsp Ginger-Green Chili paste

• Juice of half lime (about 2 tbsp)

• 1/2 tsp of sugar 

• Salt to taste 

 Method 

• Clean all the veggies and cut them as required and mentioned under ingredients section and keep them aside 

• Take the brinjal, baby potatoes and banana and make cross- slits to stuff the masala and keep it aside as well

• Apply salt and a pinch of baking powder to the Papdi and the tuvar dana and keep it aside for about 15 mins 

• Remove and wash the soaked suran from the tamarind water.

• Once all the vegetables are ready make the masala 

• Mix all the ingredients mentioned under masala very well

• Stuff the brinjal, potatoes and bananas nicely with the masala and apply the remaining masala onto the remaining veggies (sweet potato , yam, papdi)

• In a heavy bottomed kadhi, add about 3 tbsp -4 tbsp of oil, once it’s hot add the carom seeds, sesame seeds and aesofeotida. Then add the stuffed potatoes and fry them on all sides which will take about 8-10 mins. In the meantime make the methi muthiyas 

• Mix all the ingredients mentioned under muthias and make elongated rolls of the mixture and deep fry them and keep it aside (once the potatoes were done I removed them from the oil and added the muthiyas in the same oil and fried them nicely from all sides and then removed and kept them aside. You can deep fry them in separate oil as well)

• Once the potatoes are done remove it from the oil and first add the Papdi and fry it for 5 mins then add all the veggies and the remaining masala and give it a nice stir so that everything is mixed well

• Check for salt and add it required 

• Cook it on medium-high flame first for 5-7 mins and then put the flame on low , cover the kadhai with a lid and cook it for about 20-25 mins stirring after every 5-6 mins.

• Serve it hot with phulkas, chapatis or parathas of your choice