Undhiyu

Ingredients

100 grams surti papdi, stringed, whole

100 grams raw banana chunks, unpeeled

100 grams yam chunks (kand), peeled

100 grams sweet potato chunks

100 smalls brinjals, sliced into two

5 green chillies, crushed

1 teaspoon ginger, grated

1/2 teaspoon garlic, crushed

1 tablespoon finely-chopped coriander leaves

1 teaspoon wheat flour

4 tablespoons oil

1/4 teaspoon asafoetida

1/2 teaspoon turmeric powder

1 teaspoon ajwain

salt to taste

1/2 tablespoon sugar

lemon, to taste

Muthiya

100 grams methi leaves, finely chopped

1/2 cup gram flour (besan)

1 teaspoon red chilli powder

1 tablespoon fresh ground coconut

salt to taste

1 tablespoon oil

Preparation

Mix all the ingredients for Muthiya to make a stiff dough. Form into small oval, dumplings. Heat about 1/4 cup oil, and fry for about 2 minutes. Remove from oil and set aside.

Form a paste of green chilli, ginger, garlic and coriander. Rub the yam, raw banana, sweet potato and brinjals with oil and chilli-masala paste. Marinate for about 30 minutes.

Heat 4 tbsp oil, then add all he yam, raw banana, sweet potato and brinjals and stir well; cover and cook for 4-5 minutes. Add the papdi, turmeric, gram-flour, ajwain and salt. Cover and cook over low heat until the vegetables are almost done.

Add coriander, lemon, and water (if needed). Add sugar according to taste and mix well. Cover and cook for another 8-10 minutes, until all vegetables are cooked and the spices are blended well.

Sprinkle some Sev on the top and serve hot with Chapatis.

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About

This is well famous receipe of SURAT, Gujarat, cooked during winter seasons. If you want to use less oil, you can cook cook in a pressure cooker without any oil. Recipe from Mansi Desai on awesomecuisine.com.