Special Undhiyu

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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