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Special Undhiyu Recipe

Special Undhiyu is a popular Indian Curries
Author :
 
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 250 gms - surti papadi
  • 250 gms - small Brinjals
  • 100 gms - tuar dana (surti)
  • 250 gms - small Potatoes
  • 2 Bananas (ripe)
  • 2 gms - kandh (yam)
  • 100 gms - Sweet Potato
  • 2 cups - oil
  • For the Masala:
  • 1 medium fresh Coconut
  • 1 bunch fresh coriander
  • 100 gms - fresh Garlic
  • 5 to 10 Green chillies
  • 50 gms - fresh Ginger
  • 10 to 15 gms - fresh ambahaldi
  • chilly powder/dhaniya powder
  • Garam Masala powder
  • 1/2 tbsp - soda bi carbonate
  • sugar/salt to taste
  • To Make Methi Na Muthia:
  • 1/2 bunch Methi leaves (cleaned and chopped finely)
  • 1 cup - aataa (wheat)
  • 1 cup - gram flour
  • 1 tbsp - oil
  • 1/2 tsp - Turmeric powder
  • 2 tsp - Ginger or chilly paste
  • 1 cup - water for binding
  • oil for frying
  • salt to taste
  • How to Make Special Undhiyu:

    1. To make sambhariyu:
    2. Mix all the masala ingredients in a thali.
    3. Meanwhile wash and dry brinjals.
    4. Wipe bananas with a clean cloth.
    5. Cut both crosswise and stuff the masala. Keep aside.
    6. To proceed:
    7. In a heavy bottom vessel, put oil, add 1 glass of water.
    8. Make the first layer of brinjals, potatoes, kandh and sweet potato.
    9. Sprinkle some masala on top.
    10. Now add the remaining vegetables and add the masala.
    11. Put the vessel on medium heat for about 10-15 mins.
    12. Meanwhile, mix all the ingredients of the muthias to make medium soft dough.
    13. Make small rolls about 2 inches long and deep-fry.
    14. Once the vegetables start cooking, add the muthias to the vegetables and keep on simmer.
    15. Allow to cook for about 1/2 hour on low flame. Cover the vessel.
    16. Decorate with chopped coriander and freshly grated coconut.
    17. Serve the undhiya with hot puris.




     

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