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

How to Make Undhiyu

• For ghatta:
• Mix all ingredients and make stiff dough.
• Form into small oval dumplings
• Heat 4 tbsp oil and fry ghattas for 2 mins.
• Remove from oil. Keep aside.
• Use a heavy large saucepan.
• To proceed:
• Form a paste of chilli, ginger, garlic and coriander.
• Rub the chunky veggies with oil and masala paste.
• Marinate for 30 mins.
• Heat oil used for frying ghattas to proceed.
• Add all the chunky vegetables and stir well.
• Cover and cook for 4-5 mins.
• 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 and stir.
• Serve hot with parathas.