Undhiyu | Oondhiya | Gujarati Undhiyu

Published On January 31, 2020
In Video
By Guest Author
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Prep Time
10 to 15 Minutes
Cook Time
30 to 40 Minutes
Difficulty Level
Intermediate

Ingredients

Brinjal - 4 to 5 small sized
Potato - 4 to 5 small sized
Elephant Foot Yam - 200 Gram
Sem Phali/Indian beans/Surti papdi/Valor papdi/Lima beans - 200 Gram
Seeds of Sem Phali/Indian beans/Surti papdi/Valor papdi/Lima beans - 2 to 3 Tabespoon
Green Peas/Matar - 2 to 3 Tablespoon
Green Pigeon Peas/Tuver/Tuvar ke dane - 2 to 3 Talespoon
Green Chickpeas - 1 to 2 Tablespoon
Ripe Banana - 2
Turmeric powder - 1/2 Teaspoon
Coconut Water - 1 to 2 Cup
Oil - 200 ML
INGREDIENTS FOR MUTHIYA:-
Besan/Gram flour - 1/2 Cup
Fenugreek Leaves.Methi - 1/4 Cup
Green Chilli Paste - 1/2 Teaspoon
Ginger Paste - 1/4 Teaspoon
Salt - as per taste
Turmeric powder - 1/4 Teaspoon
Lemon juice - 1 Teaspoon
Salt - as per taste
Asafoetida/Hing - a pinch
Oil - 1 Teaspoon + for frying
INGREDIENTS FOR FILLING:-
Coriander Leaves - a bunch chopped
Fenugreek Leaves - 1/4 Cup
Fresh coconut - 1/4 Cup grated
Peanuts - 1/4 Cup roasted and powdered
Green Chilli Paste - 3 to 4 Tablespoon
Ginger-Garlic Paste - 2 Tablespoon
Salt - as per taste
Turmeric powder - 1/2 Teaspoon
Coriander Powder - 2 Teaspoon
Sugar - 1 Teaspoon
Lemon - 1
Oil - 1 to 2 Tablespoon

Instructions

Wash and peel the potato and make a cut on the top so that we can stuff the filling in it. In the same way cut the brinjal. Cut the elephant foot yam into cubes. Cut the banana into three pieces and make slit. (do remember not to peel the banana). Chop the beans into smaller pieces with hands.
PREPARING THE FILLING:-In a bowl, add chopped coriander leaves, fenugreek leaves, grated fresh coconut, salt, turmeric powder, coriander powder, powdered roasted peanuts, sugar, 1 to 2 tablespoon oil, Green Chilli paste, ginger-garlic paste, lemon juice. Mix well.
Stuff the filling in the potato, brinjal and banana. Mix the remaining filling with all the other veggies.
Now, heat 200ml oil in a big kadai or vessel.
Put sesame seeds, carom seeds and asafoetida.
Then add stuffed potatoes and let it cook. Add 1/2 cup water, cover and cook it on a low flame for 15 minutes.
PREPARING THE MUTHIYA:- Meanwhile, prepare the muthiya. In a bowl, add gram flour, chopped fenugreek leaves, green chilli paste, ginger paste, salt, sugar, turmeric powder, asafoetida, lemon juice 1 teaspoon oil. Mix well and water to make dough.
Divide the dough into small equal parts.
Heat oil for frying. Once the oil is hot, fry the muthiya on a low flame until golden brown. Once done, take them out and keep aside.
After the potato is half cooked, add brinjal to it. Let it cook for couple of minutes. (if you are using raw banana then add along with brinjal)
Then add other veggies to the pan. Add coconut water and turmeric powder. Cover and cook it on a high flame for 10 minutes and then lower the flame. Cook until the veggies are cooked.
Add muthiya and stuffed banana. Cover and cook for 5 minutes or until the water reduces.
Once done, turn off the flame and garnish the dish with coriander leaves.
Delicious 'Undhiyu | Oondhiya | Gujarati Undhiyu' is ready to be served.

Servings : 6 to 8
Ready in : 40 to 55 Minutes
Special Category : Healthy Food
Recipe Type : Dinner, Lunch