Methi Undhiyu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

Rate This Recipe

Ingredients

  • 100 g - surti papdi, stringed, whole
  • 100 g - raw banana chunks unpeeled
  • 100 g - yam chunks (kand) peeled
  • 100 g - 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
  • 1/2 tbsp - sugar
  • lemon according to your taste
  • For methi ghatta :
  • 100 g - methi leaves, finely chopped
  • 1/2 cup - gram flour (besan)
  • 1 tsp - red chilli powder
  • 1 tbsp - freshly ground coconut
  • salt
  • 1 tbsp - oil

How to Make Methi Undhiyu

  • For ghatta : Mix all the ingredients, make a stiff dough.
  • Make small oval dumplings (ghattas).
  • Heat 4 tbsp oil and fry them for 2 mins.
  • Remove from oil. Keep aside.
  • Use a heavy large saucepan.
  • Make a paste of chilli, ginger, garlic and coriander.
  • Rub the chunky vegetables with oil and masala paste.
  • Marinate for 30 mins.
  • Heat oil used for frying ghattas to proceed.
  • Add all the chunky vegetables, stir well.
  • Cover and cook for 4-5 mins.
  • Add papdi, turmeric, flour, ajwain and salt.
  • Cover and cook on low flame till the yam is almost done.
  • Add coriander, lemon, and sprinkle some water if required.
  • Add sugar and stir. Serve hot, either as is, or with parathas.

EXPLORE CATEGORIES