New Delhi: Undhiyu, a standard Gujarati curry made with a wide range of contemporary greens and dhokli muthiya, is a must have for festivals similar to Uttarayan and Diwali. This delightfully thick curry is usually loved within the winter as a result of it requires greens similar to fenugreek leaves, surti papadi, and tuvar lilva, that are solely simply accessible all through the winter. Surti model, Kathiyawadi model, and Matla Undhiyu are three distinguished variations of it, which are ready all through the state.
Components:
For Muthiya:
- 1 cup Gram Flour (besan)
- 1+1/2 cups chopped Fenugreek Leaves
- 1/2 tsp Crimson Chilli Powder
- 1/4 tsp Turmeric Powder
- A pinch of Baking Soda
- 1+1/2 tsp Sugar
- 1/4 tsp Lemon Juice
- Salt to style
- 1 tsp Oil + for deep frying
For Masala:
- 1/4 cup grated Coconut (contemporary or dry)
- 1/3 cup Roasted Peanut Powder
- 1/2 tbsp Sesame Seeds
- 1/4 cup finely chopped Coriander Leaves
- 1/2 tablespoon Inexperienced Chilli Ginger Garlic Paste
- 1 tsp Sugar
- 1/2 tsp Lemon Juice
- Salt to style
For Brinjal:
- 3-4 small Brinjal
- 6-7 Child Potatoes
- 1/2 cup Surti Papdi, strings eliminated
- 1/2 cup Valor Papdi, strings eliminated
- 1/2 cup Tuvar Lilva
- 1/2 cup chopped Yam or Candy Potato, non-compulsory (lower into 1½-inch items)
- 1/2 cup Inexperienced Peas
- A pinch of Asafoetida (hing), non-compulsory
- 1 teaspoon Crimson Chilli Powder
- 1/2 tsp Cumin-Coriander Powder
- 1/3 tsp Turmeric Powder
- 1/4 tsp Garam Masala Powder, non-compulsory
- Salt to style
- 1/2 cup Cooking Oil (or much less*)
- 1 cup Water
Preparation:
For Muthiya:
- In 1 cup gram flour, add + 1/4 cup fenugreek leaves, 1/2 teaspoon crimson chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1+1/2 teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt.
- Mix them and add water as required to make a delicate dough. Whether it is too sticky then add few teaspoons of gram flour and blend nicely.
- Grease your arms with oil and thoroughly make round 10-12 small oval formed muthiyas from it. Warmth the oil over medium flame to deep fry the muthiyas until they flip golden brown. Don’t deep fry them over excessive flame as they might stay raw from inside.
- Take away them utilizing a slotted spoon and switch the muthiyas over a paper serviette. The Methi Muthiyas are prepared.
For Masala:
Mix 1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tbsp sesame seeds, 1/4 cup contemporary coriander leaves, 1/2 tbsp inexperienced chilli ginger garlic paste, 1 tsp sugar, 1/2 tsp lemon juice and salt in a medium bowl. to get the sturdy spicy, delicate candy, delicate bitter and salty style.
For Curry:
- Reduce the brinjal in a criss-cross method and potato from the highest till its 3/4th size. Ensure to not separate the segments. Stuff the veggies with ready masala.
- Warmth 1/2 cup oil in a 3-liter or 5-liter stress cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, inexperienced peas, yam and salt. Combine nicely and cook dinner for 2-3 minutes.
- Add 1-tsp crimson chilli powder, 1/3 tsp turmeric powder, 1/2 tsp cumin-coriander powder and 1/4 tsp garam masala powder.
- Combine nicely and cook dinner for 3 minutes.
- Add stuffed brinjal and potato and sprinkle some salt over it.
- Add 1+1/2 cups water adopted by the fried dhokli methi muthiya over it.
- Prepare dinner for 3 whistles over medium warmth with the lid closed after which flip off the warmth. After the stress has naturally launched, open the lid.
- Combine the curry gently with a spatula. Do not overmix or the greens and muthiya will break.
- Garnish with contemporary coriander leaves and serve sizzling with poori and shrikhand for lunch.
