Khazana of Indian Recipes

52
INGREDIENTS
Small sized potatoes 6-8 Mustard seeds 1 tspn
Yam (kand) 100 gms Salt as per taste
Raw bananas 2 Turmeric powder i tspn
Small brinjals 3-4 For rnuthiya
Broad beans (papdi) 25-30 Gram flour (besctn) l A cup
Garlic 6-8 cloves Salt as per taste
Green chillies 4 Fenugreek leaves Vi cup
Ginger 2 one inch pieces Ginger 1 half inch piece
Coriander leaves 1 cup Green chillies 1-2
Oil 5 tblspns Oil to deep fry
Asafoetida a pinch
METHOD OF PREPARATION
1 Wash, peel and dice potatoes, yam and raw bananas. Wash and chop coriander leaves.
C2, Wash brinjals and slit them into four without cutting the stem.
.3 Make a paste of garlic, green chilli and ginger. Mix chopped coriander to the paste.
4 Mix all the muthiya ingredients except oil and prepare a stiff dough by using
a little water. Divide into small portions and shape each into one inch long, half
inch thick rolls. Deep fry in hot oil, till golden brown. Drain and keep aside.
E* String beans and cut into one inch long pieces.
Heat oil in a thick bottomed hancli, add asafoetida and mustard seeds. When
mustard seeds crackle, add ground masala and broad beans. Mix well. Place the rest
of the vegetables in layers one on top of the other (interspread with masala and
broad beans). Sprinkle salt and turmeric powder. Cook for five minutes on high flame.
T' Pour one cup of water, cover and simmer on a very low flame for ten to fifteen
minutes.
8 Add fried muthiyas and again simmer for fifteen minutes. Shake the vegetables
occasionally but do not use a spoon to stir.
Serve hot, garnished with grated coconut.
Chefs Tip : traditionally Undhiyo is served with a lot of oil floating on top. You may vary
the quantity of oil used as per your taste. Use surati papdi, (a special variety of broad
beans) and purple kand (yam) for this recipe for best results.
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