Wednesday, January 1, 2014
I Wish you all a very Happy and Prosperous New year !
Whenever I go to Rajasthani restaurants and eat Undhiyo I wanted to replicate it at home and after much research came up with a successful one!
Followed a little of Tarla Dalal and a little from Sanjeev Kapoor's recipe !
• Potatoes,2 inch cubes 2 medium
• Purple Yam (kand),2 inch cubes 400 grams
• Papdi dana 1 cup
• Surti papdi , split 1 cup
• Brinjals , split with steam 6-8 small
• Raw bananas, 2 inch pieces 1
For the Masala Paste
• Fresh green garlic, finely chopped 1/2 cup
• Fresh coriander leaves, chopped 1 cup
• Coconut, scraped 1 cup
• Green chilli paste 2 tablespoons
• Sugar 2 tablespoons
• Lemon juice 1 tablespoon
• Ginger paste 1 tablespoon
• Salt to taste
• Oil to deep fry
• Carom seeds (ajwain) 1 teaspoon
2 pinch of soda bicarbonate
• Whole wheat flour (atta) 1 cup
• Gram flour (besan) 1/4 cup
• Fenugreek leaves (methi),finely chopped 1/2 cup
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Sugar 1 teaspoon
To make muthiyas, mix all the ingredients and three tablespoons of oil into a stiff dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Heat sufficient oil in a kadhai and deep-fry the muthiyas on medium heat till cooked through and light golden. Drain and place on an absorbent paper and set aside.
Surti papdi is a variety of broad beans. Papdi Dana are shelled beans from the same surti papdi.
Mixed together all the vegetables with a little salt and pinch of soda bi carbonate and set aside. Grind half the grated coconut, green chilli paste, coriander, for the marination. Add half the coconut mixture to the Surti papad and papdi dana and mix. Add the remaining coconut mixture to the other vegetables.
For the stuffing mix together green garlic, coriander leaves, coconut, green chilli paste, a pinch of sugar, lemon juice, ginger paste and salt in a bowl. Stuff some of this stuffing mixture into the slits of brinjals and raw banana pieces. Heat two tablespoons of the oil left after deep frying. Add carom seeds and saute. Add papdi dana and surti papdi and stir. Add half a cup of water and salt, cover and cook for two to three minutes. Open the lid and sprinkle a little of the stuffing mixture. Place the brinjals in a layer over this. Sprinkle a little of the stuffing mixture over this too. Place the raw banana pieces in a layer and once again sprinkle some of the stuffing mixture. Over this place a layer of the fried potatoes and purple yam and sprinkle the remaining stuffing mixture. Drizzle two to three tablespoons of oil all around and over the top. Toss lightly. Cover and cook on very low heat for ten minutes. Open the lid and place the muthiyas, cover once again and cook on very low heat for about half an hour or till all the vegetables are completely done and soft. Serve hot with puris or rotis !