Today’s Recipe is Gujarati Undhiyun. It is not a Common dish and is specially prepared with many off beat vegetables like Purple Yam and seeds called Lima Beans. You can still use normal Yam and Lima Beans if you do not have the previous. I love such dishes where you can put multiple vegetables together and cook as one single dish . They not only reduce the guilt of cooking only one recipe unlike our mothers who cooked an entire spread each meal , but are also nutritionally rich.
What You Need:
1 Raw Banana 4 small cut into cubes
2 Potato 2 peeled and cut into cubes
3 Turai / Ridge Gourd 1 Cut into small rings
4 Lima Beans 15 Cut into ½ inch long
5 Yam 200 grams Cut into small cubes
6 Green Chili 2
7 Grated Coconut ½ cup
8 Cumin Seeds 1 tbsp
9 Oil 2 tbsp
10 Cumin Seeds 1 tsp
11 Ajwain 1 tsp
12 Hing 1 tsp
13 Turmeric Powder 1 tsp
14 Salt To taste
15 Gud / Jaggery 1/4th tsp
16 Coriander Leaves 2 tbsp
Ingredients for Methi Muthiya:
1 Methi/Fenugreek Leaves 1 cup
2 Besan 1 cup
3 Salt To Taste
4 Turmeric Leaves 1 tsp
5 Red Chili Powder 1 tsp
6 Cumin Powder 1 tsp
7 Cumin Seeds 1 tsp
8 Oil For Frying
Steps To Make:
Chop methi leaves and add besan, salt, red chili powder, cumin powder, turmeric powder and cumin powder.
Add water to it little by little and make a thick paste.
Heat oil and fry small table spoon full of batter in oil till it turns brown.
Grind coconut, cumin seeds and green chili to a smooth paste. Don’t add water when grinding.
Heat 2 tbsp oil in a pressure cooker.
Add hing, ajwain and the coconut paste made above.
Add all the vegetables, turmeric powder and salt.
Add the methi muthiyas made above.
Add gud, 1 cup of water and close the lid.
Cook on high till you hear 1 whistle. Lower the flame and cook for 3 to 4 minutes on low.
Switch off flame and allow pressure to drop.
Open lid, add coriander leaves and mix gently with a spatula.
Serve with Hot Phulkas.