Undhiyu is a classic one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine.

It is preparation of vegetables and fenugreek dumplings cooked in an aromatic blend of spices. A traditional recipe from surat.

Undhiyu is generally made during winters in Gujarat, as some of the veggies added in it are only available during this  season.

Ingredients:

For The Methi Muthias (makes Approx. 18 To 20)

3 cups chopped Methi (fenugreek leaves)

Salt to taste

1/2 cup Whole wheat flour

1/2 cup Besan

3 tsp Ginger-green chilli paste.

2 1/2 tsp Sugar

1/2 tsp Haldi

1 tsp Chilli powder

a pinch Fruit Salt

3 tbsp Oil

Oil for deep frying

Other Ingredients
1 cup Baby Potatoes , peeled

1 Raw Banana (1”) cubes

3 to 4 Brinjal(small black variety)

1 & 1/4 cups Surti papdi(fresh val) , stringed and cut into halves

3/4 cup Purple Yam (Kand) , peeled and cut into cubes

3/4 cup Yam (Suran) , peeled and chopped

3/4 cup Sweet potato(ratalu)

1/4 cup fresh Toovar dana(arhar)

2 tbsp Oil

1/2 tsp Ajwain

1/4 tsp Asafoetida

a pinch of Fruit Salt

Salt to taste

To Be Mixed Together For Coriander-coconut Masala

1 cup freshly grated Coconut

1/2 cup finely chopped Coriander leaves

1/3 cup finely chopped Green Garlic (fresh lehsun)

1 tbsp Dhana-jeera powder

2 tsp Ginger-green chilli paste

1 1/2 tsp Chilli powder

1 tbsp Sugar

1 tbsp Lemon juice

Salt to taste

3 tbsp finely chopped Coriander leaves

Method

For the Methi Muthias

Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.Add all the remaining ingredients and knead into a soft dough, adding water only if required.

Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.

Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.

Drain on an absorbent paper and keep aside.

How to proceed:

Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.

Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.

Combine the fresh vaal, purple yam, yam,sweet potato, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.

Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.

Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.

Allow the steam to escape before opening the lid.

Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.

Serve hot garnished with coriander.

Happy Cooking !!!

Sameera.

Tomatoes tempered with mustard seeds and spices served with sev is a mouth watering delicacy from Gujrat.Mostly served with Phulka.

Ingredients:

3 cups chopped Tomatoes

1 cup chopped Onions.

1/2 tsp Mustard seeds.

1/2 tsp Jeera

1/2 tsp Asafoetida

1 tsp Ginger-Garlic paste.

1/2 tsp Haldi

1 tsp Chilli powder

1 tsp sugar

2 tbsp oil

salt to taste

2 tbsp chopped Corriander leaves.

1 cup Bhavnagri Gathia/Sev

Method:

Heat the oil in a pan, add mustard seeds, cumin seeds and asafoetida.Add chopped onions and ginger-garlic paste, stir for  30 seconds.

Add tomatoes, turmeric powder,chilli powder, sugar and salt,mix well,add 4 tbsp water and simmer for a while.Add chopped corriander leaves and mix well.

Just before you wish to serve, add the ganthia and mix well.

Serve hot with phulkas.

Happy Cooking!!!

Sameera

In winter season you will see markets flooded with these big size baingans which are used for making Bharta.

While buying baingan make sure it is not too heavy or else it has lots of seeds in it.

We at home make 2 types of Bhartas one is made using only green chillies which is a maharashtrian style and another one with all the dry spices which is north indian style.

Today I am posting the recipe for north indian style baingan Bharta,goes very well with paratha or nan.

Ingredients:

I kg Brinjal (Bharta wala)

3 tbsp Oil

1 cup chopped Onion.

½ cup chopped Tomatoes

2 tsp Ginger-garlic paste.

2 Tamal patra ( Bay leaves)

½ tsp Jeera.

1/8 tsp Asafoetida.

2 chopped Green Chillies.

1 tsp Red Chilli powder.

1 tsp Haldi powder.

1/2 tsp Dhana/Jeera powder.

2 tbsp chopped Corriander leaves.

Salt to taste

Method:

For this recipe you need to use Bharta baingan,which is easily available during winter season.

 

Wash, pat dry and prick brinjals. Roast them over open gas flame or in a preheated oven until the skin scorches and starts peeling off and eggplants start to shrink.

Let them cool. You can cool them by dipping them in water for 10 minutes. Remove skin and mash the pulp completely.Keep aside.

Heat oil in a kadai. Add asafoetida,tamal patra and jeera, Cook for half a minute and add onions and sauté until translucent. Add ginger-garlic paste, green chillies and tomatoes, cook for a minute.Add red chilli powder,turmeric and dhana Jeera powder,mix well and cook till oil separates.

Add mashed roasted brinjals and salt.Cover and cook for seven to eight minutes.

Garnish with chopped coriander leaves and serve hot with roti or paratha of your choice..

Happy Cooking!!!

Sameera.