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The ingredients needed to cook Undhiyu:
- Use For Making Muthiya-
- Get 200 grams fenugreek leaves
- Prepare 1 Cup Chickpea powder
- Get 1/2 cup Wheat flour (Karkara)
- Take 1 tsp Red chilli powder
- You need 1 tsp Coriander powder
- Provide 1 tsp Cumin powder
- Use 1 tsp Garam Masala
- You need 1/2 tsp Turmeric powder
- You need As per taste Salt
- You need 1 tsp Green chilli, ginger and garlic paste
- Provide 2 tsp Sesame seeds
- Take 3-4 tsp Oil
- Take 1 tsp Sugar
- You need 1/2 Lemon juice
- Use For Making stuffed Brinjal :
- Provide 100 grams brinjal
- Use As per taste All dry masalas
- Use 1 tsp Green chilli, ginger and garlic paste
- You need As required Oil
- Provide As required Water
- Get For Stuffed Green chilli :
- Use 3-4 tsp Chickpea powder
- You need 1 tsp Sugar
- You need 1/2 Lemon juice
- You need As per taste All dry masala
- Use As required Oil
- Prepare 50-50 grams Surti papdi, valor Papdi, Tuvar and peas (Boiled)
- You need 50 grams Small pieces carrot
- Get 1 medium size tomato
- Provide 100 grams each potatoes, sweet potatoes and yam (Deep fry)
- Get As per taste All dry masala
- You need 1 cup Jaggery and Ambli water
- Get As required Garnishing with chopped coriander and pomegranate seeds
Instructions to make Undhiyu:
- Methi muthia recipe. In a bowl add Methi leaves, atta, besan, salt, sugar, turmeric, chilli powder, coriander, cumin and garam masala powder, turmeric powder with ginger and garlic paste, oil and green chilies in a bowl and mix it.
- Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
- Take 1-2 cup of water into the steamer and let the water come to a simmer. Meanwhile grease the tray and also your hands. Divide the dough into 2 parts and make two rolls of 1 inch diameter.
- Arrange them on the greased tray.
- Steam it for 17-20 minutes. Check by inserting a knife or toothpick, if it comes out clean then it is ready. Cooking time may vary depending on the thickness of your roll.
- Remove it to another plate and let it cool for 5 minutes. Then make thin slices.
- Heat the oil for tempering then add sesame seeds. Let it pop.
- Immediately add the sliced muthia. And sauté for few minutes and let it turn into brown colour and crisp up a little bit. Do turn them to get even crispness from both sides. Methi Muthiya is ready.
- Stuffed Brinjal : In a bowl add all dry masalas, 1 tsp green chilli, ginger and garlic paste and add water as required. Mix it well.
- Wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. You can also chop them and soak in the salted water.
- Fill masala paste in Criss cross-cuts of the brinjal.
- In a pan heat oil and add stuffed brinjal and add water as required. Cook for 15 - 20 min low flame. Stuffed brinjal is ready.
- Stuffed Green chilli : Take 150 grams shimla green chillies.
- In a bowl add besan and add all the dry masala, lemon juice and sugar. Mix it well.
- Cut green chillies and add stuff masala. In a pan add oil and add stuffed Mirchi. Cook for 5 mins in low flame. Stuffed Mirchi is ready.
- In a large pan heat a oil for tempering, add jeera, 3 - 4 cloves, 3 - 4 black pepper, small piece of cinnamon, curry leaves, dry red chilli, Cook for few seconds and add ginger and garlic paste. After 30 sec add carrot and tomato. Cook for 4 - 5 min. Then add the boiled vegetables, fried potatoes, sweet potatoes and yam.
- Add all the dry masalas. Mix it well. Cover it and cook for 2 - 3 min. Add jaggery and ambli water then add the ready Methi Muthiya, stuffed brinjal and stuffed Mirchi. Mix it well. Cook for 1 - 2 mins. Undhiyu is ready.
- Garnish it with chopped coriander and pomegranate seeds.
- Ready to serve.
Find undhiyu stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. See great recipes for Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney too! Undhiyu Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the.
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