Wednesday, February 20, 2008

Famous Gujarati Undhiyu Recipe

Ingredients :

100 gm  Potatoes (large).
200 gm  Eggplant (large).
250 gms  Double beans.
250 gm  Red gram.
250 gms  Elephant yam.
250 gm  Sweet potatoes.
250 gm  Green banana.
10 gm  Green garlic(chopped).
8 gm  Fresh coriander.
30 gm  Desiccated coconut.
3 gm  Ground fennel.
30 gm  Green chilies.
30 gm  Fenugreek leaves.
250 gm  Gram flour.
0.5 gm  Bi-carbonate of soda.
Oil for deep frying.
Salt to taste.

Method of Preparation :

  • Finely chop fenugreek leaves, wash and add gram flour, salt, soda, 1 tbspn.of oil and sufficient water to make a thick batter.
  • Grind 4 green chilies and 1/2 the ginger and add to the paste.
  • Divide into lemon-sized balls, deep fry, remove from pan and keep aside.
  • Combine desiccated coconut, salt, 4 chilies, remaining ginger paste, ground fennel, 1 tspn. 
  • Gram flour and insert in the potatoes and eggplants (inside the slits).
  • Heat oil in a pan, saute double beans, red gram, garlic and after 2 mins.
  • Add potatoes, eggplant and the rest of the vegetables.
  • Saute on a low flame till tender.
  • Add fenugreek balls to the vegetables, cover and allow to simmer for 5 mins.
  • Serve hot with chapattis, parathas or puris.

Time Approx :
45 minutes. 

Serves :  4

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