- 500 gm white gourd
(dudhi) or white pumpkin (remove its skin)
- 1 kg surti papdi
( broad beans)
- 200 gm suran (elephant's
foot) (remove its skin & chop in big pieces)
- 250 gm small brinjal
- ½ kg small
potato (peel of its skin)
- 500 gm kand
- 200 gm sweet potato
(peel of its skin and cut in big pieces)
- 1cup green garlic
(finely chopped)
- 4cup coriander
(finely chopped)
- 2cup coconut shredded
- 50 gm ginger +
chilly + garlic paste
- 50 gm sesame seed
(til)
- 4 sp fennel seeds
(variyali)
- 6 sp coriander
powder
- 3 sp garam masala
- Salt to taste
- 1 glass of water
- 300 gm muthiya
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Muthiya Ingredients:
- 1cup wheat flour
& 1cup gram flour.
- A pinch of soda.
- A pinch of asafetida.
- 1sp Citric acid.
- 1cup fenugreek
leaves (methi bhaji)
- 3 tsp oil.
- Oil for frying.
Method for muthiya:
- Mix wheat flour
& gram flour & add all masalas, oil & fenugreek leaves in
it.
- Make dough like
paratha.
- Make small balls
from it.
- Heat oil in a pan
& deep fry the balls till golden brown.
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Method:
- Take 500 gm oil
in a pan.
- Cut brinjal into
4pieces (see that brinjal are not cut fully)
- Cut potatoes in
the same manner.
- In a plate take
coconut, half coriander, coriander powder, cumin seeds, sugar, salt,
garlic-chilly-ginger paste, green garlic piece, garam masala, sesame
seeds, turmeric, soda, fennel seeds, ajawain mix all the ingredients
properly.
- Add ½ cup
oil in it.
- Keep 1cup of masala
aside.
- Put this masala
in potato and brinjal.
- Scrumble the kand,
sweet potato, elephant's foot in the leftover masala.
- Heat oil in a pan.
Add asafetida, broad beans (papdi), shredded white gourd (dudhi).
- Add 1 glass of
water, soda & the ½ cup masala that was kept aside.
- Allow it to cook
for 10 min.
- Add all vegetables,
put lid on it and keep it on slow gas for about 15 min.
- Add muthiya &
extra masala in it.
- Add ½ cup
milk (don't stir it)
- Put off the gas
and sprinkle shredded coconut & coriander in it.
Note:
- There is no sour
taste in surti undhiyo only sweet taste.
- So don't add sour
in it.
- Don't add green
peas & cow pea (chora). Don't add raw banana & red chilly in
undhiyo.
- Undhiyo is made
in oil so you can keep it in refrigerator and eat it next day, it tastes
good.
- Make undhiyo in
large quantity, as in small quantity masalas do not mix properly.
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