Undhiyu

Ingredients

For Muthiya
cup of gram flour (besan)
¼ cup of wheat flour (atta)
¼ cup of semolina (suji)
1 bunch of fenugreek leaves (methi), washed and chopped
¼ teaspoon of baking soda
2 teaspoons of red chilli powder
5 teaspoons of oil
1 teaspoon of turmeric powder
2 teaspoon of sugar
¼ teaspoon of asafoetida
½ teaspoon of all spice powder
salt to taste
oil for frying
For Green Paste
250 grams of green lilva tur (Fresh Pigeon Peas), shelled
250 grams of green peas, shelled
1 bunch of coriander powder
2 inches fresh ginger
5-6 green chilli
4 teaspoons of coriander powder
salt, sugar as per taste
Roots
250 grams of potatoes, cubed into small pieces
250 grams of sweet potato, cubed into small pieces
250 grams of purple yam, cubed into small pieces
250 grams of small brinjals
250 grams of raw banana
Legumes
250 grams of fresh val, shelled
250 grams of surati papdi (Broad Beans), string and split the side till the end but no not separate
250 grams of valor papdi (Fava Beans), string and shell
2 teaspoons of carom seed or ajwain
½ teaspoon of asafoetida
1 teaspoon of turmeric powder
oil, salt, red chilli powder as per taste

Preparation

1. To make muthiyas : In a big bowl, add gram flour, wheat flour and semolina. Whisk well. To the flour mix add chopped fenugreek leaves, red chilli powder, turmeric powder, asafoetida, sugar, all spice powder and salt. Mix baking soda in 1 teaspoon of oil and to the dough along with remaining oil. Knead it into slightly sticky dough. Divide the dough into small balls and shape them into oval shape. Deep fry the balls till nice deep golden brown. Set aside
2. To make green paste : Coarsely grind ginger and green chilli. Remove from the grinder jar and set aside. Now briefly pulse tur dal, green peas and fresh coriander along with salt, sugar and coriander powder. You do not want fine paste but just crushed small bits of peas and tur. Mix this with earlier ground ginger and chilli paste. Set aside for filling it.
3. Chop potatoes, sweet potatoes, yam into small bite sized pieces. Deep fry potatoes, sweet potatoes and yam till tender. You can even bake them to make it healthier. Break val, papadi and valore also in bite sized pieces. Set aside.
4. Slit aubergine and raw banana just uptil the end without breaking them apart. Take green paste and stuff it in the slits. You may have leftover paste, reserve it.
5. Heat oil in a big vessel or wok, add ajwain, asafoetida, turmeric and red chilli powder. Add filled aubergine, raw banana and all other veggies except muthias. Add remaining green paste. You may need to add little water, the consistency of the dish is dry but at the same time moist. Allow the veggies to cook till tender. In the end, add muthias and mix them gently in the prepared dish.

Notes

Recipe adapted from Vanisha.

Do not over mix the vegetable when cooking together. It will break all the veggies and the dish will not look appealing.

You can prepare the various ingredients 1-2 days in advance. Making the complete recipe at one time is not only time consuming but very tiring as well. eg Muthias can be fried one day in advance and stored refrigerated. Similarly, yam, potato and sweet potatoes can be fried ahead and stored. All veggies can be cleaned and set aside early. I also made green paste a day in advance and refrigerated.

It is best to use surati papadi and purple yam but both are not available easily outside of Gujarat, so I used valore papadi and regular yam.

250 grams may seem a lot to you, but this dish tastes good only when made in bigger batch. You can try out with minimum of 100 grams of each ingredient if you prefer. Anything lesser will really not justify the dish. A generous portion helps the vegetables to soak in flavor.

The amount of oil used in recipe is based on your taste or preference. Traditionally lot of oil is used, I have tried to use minimum that I could.

You can bake root vegetables to reduce oil consumption in the dish, for this recipe I have deep fried them but next year I will definitely bake them instead of frying.

I also boil water separately and add to the dish if by the end I feel it has become too dry.