Undhiyu

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dishs.

Rate This Recipe

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.

EXPLORE CATEGORIES