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Undhiyu 

Ingredients 

  • 100 gms. surti papdi, stringed, whole
  • 100 gms. raw banana chunks unpeeled
  • 100 gms. yam chunks (kand) peeled
  • 100 gms. small brinjals slit
  • 4-5 green chillies crushed
  • 1 tsp. ginger grated
  • 1/2 tsp. garlic crushed
  • 1 tbsp. coriander leaves finely chopped
  • 1 tsp. wheat flour
  • 4 tbsp. oil
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • 1 tsp. ajwain
  • Salt to taste
  • 1/2 tbsp. sugar
  • Lemon to taste
    For methi ghatta  
  • 100 gms. methi leaves finely chopped
  • 1/2 cup gram flour (besan)
  • 1 tsp. red chilli powder
  • 1 tbsp. fresh ground coconut
  • Salt to taste
  • 1 tbsp. oil
Method  
    For methi ghatta  
  • Mix all ingredients, make stiff dough. 
  • Form into small oval, dumplings 
  • Heat the 4 tbsp. oil, fry ghattas for 2 minutes. 
  • Remove from oil. Keep aside. 
    For Undhiyu
  • Use a heavy large sauce pan. 
  • Form a paste of chilli, ginger, garlic, coriander. 
  • Rub the chunky veggies with oil and masala paste. 
  • Marinate for 30 minutes. 
  • Heat oil used for frying ghattas to proceed. 
  • Add all the chunky vegetables, stir well. 
  • Cover and cook for 4-5 minutes. 
  • Add papdi, turmeric, flour, ajwain and salt. 
  • Cover and cook on low till the yam is almost done. 
  • Add coriander, lemon, and sprinkle some water if required. 
  • Add sugar, stir. 
Serve hot, either as is, or with parathas.
Traditional dishes
   
 
 
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