Undhiyu - Mixed Vegetable Curry
Great for parties!
Ingredients
For Muthia
- 1/2 cup Jowar flour/Sorghum flour
- 1/2 tsp Rice Flour
- 1/4 cup Methi/Fenugreek leaves chopped
- 1 Green chilies finely chopped
- 2-3 cloves Garlic finely chopped
- 1/4 inch Ginger finely chopped
- 1/4 tsp Turmeric powder
- 1/8 tsp Chili powder
- 1/2 tsp Coriander Powder/Dhania Powder
- 1/8 tsp Cumin Powder/Jeera Powder
- 1/4 tsp Salt or as required
- 1/16 tsp Sugar
- 1/16 tsp Baking soda
- 1/2 tbsp Dahi/Yogurt
- 1/8 tsp Lemon juice
- 1 tsp oil
- 1/8-1/4 cup Water
For Masala
- 2 tbsp Frozen coconut/Desiccated coconut shredded
- 2 tbsp Roasted crushed peanuts
- 2 tsp White sesame seeds
- 7-8 pieces Cashew nuts split them into pieces
- 15 pieces Golden raisins
- 1 tsp Coriander Powder/Dhania Powder
- 1/4 tsp Cumin Powder/Jeera Powder
- 1/4 tsp Cumin seeds
- 1/2 tsp Garam masala
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Sugar
- 1 1/4 tsp Salt or as required
- 1 tbsp Kasoori methi/Dry fenugreek leaves
- 1/2 cup Coriander leaves
- 3 Green chilies finely chopped
- 3-4 Garlic cloves finely chopped
- 1/2 inch Ginger finely chopped
For Curry
- 200 grams Val papdi/Surati papdi strings removed and open them
- 2 cups Sweet potato cubed
- 1 medium Potato/3 baby potatoes cubed/ slit into 4 pieces
- 1 cup Purple yam cubes
- 1 Semi ripe banana chopped into 8-10 pieces unpeeled
- 1 tbsp oil
- 1/2 tsp Carom seeds/Ajwain
- 1/4 tsp Asafoetida/hing omit- gluten free diet
Instructions
For Making Steamed Muthias
- Add all the ingredients for muthias into a bowl.
- Slowly add the water to form a dough. Make a log out of it.
- Steam it in a pressure cooker for 12-15 minutes without a whistle.
- Once it cools down, cut into 1 inch pieces.
- Heat some oil in the skillet. Arrange the muthia pieces and cook till crisp from both sides by flipping them. Set them aside once finished.
For Deep fried Muthias
- After forming a dough, make round or oval pieces out of it and simply fry them.
For Appam Pan Method
- After making a dough make small round pieces out of it and flatten them a little.
- Brush some oil onto the appe pan, arrange muthias on it, and cook them until they become crisp from both sides.
Pressure Cook Vegetables
- Remove strings of papdi and open them into halves. Wash well.
- Wash and cut potatoes, sweet potatoes, and purple yam into cubes.
- Add 1.5 cups of water in the pressure cooker. Add all the vegetables in a cooker safe container without adding water to it and cook for 3 whistles. Switch off the flame and keep aside.
For Curry
- Mix all the masala together and set aside.
- Heat oil in the pan and add carom seeds/ajwain. Let them splutter and add asafoedita/hing.
- Add all the masala and fry it for 3-4 minutes.
- Add cooked vegetables and mix well. Add 2 tbsp of water, cover with a lid, and cook for 5 minutes on low-medium flame.
- Mix everything gently and add muthias. Add 2 tbsp water and cover it for 5 minutes.
- Mix everything well and add banana pieces. Add 2-3 tbsp water, cover it, and cook on low flame for 5-7 minutes.
- Mix everything well and add 3 tbsp water. Cook for another 5 minutes. Switch off the flame and serve.
Notes
Substitute vegetables you can add in undhiyu:
- Fresh surati papdi- frozen surati papdi
- Fresh surati papdi- combine frozen edamame and lima beans
- Fresh papdi- combine green peas and edamame beans/lima beans
- Potatoes- 2-3 baby potatoes, red potatoes and cut them into 4 pieces.
- Purple yam- regular yamÂ
- Eggplants- 2 small into cubes or cut them into 4 pieces.
- Please note I have not added eggplants. Feel free to add them too because they are used in the authentic recipe.
- Make more masala if you plan to stuff it inside baby potatoes and small eggplants.
- Vegetables and Muthia- frozen surati undhiu mix by Deep from any Indian store.