- ¼ cup Peanuts coarsely ground
- ¼ cup Sesame seeds coarsely ground
- ⅓ cup Desiccated coconut
- ½ cup Cilantro or coriander leaves finely chopped
- 5-6 Green chilies finely chopped
- 2 teaspoons Ginger paste or freshly grated or crushed
- 4 sprigs Fresh green garlic finely chopped (Instead use 2 teaspoon of garlic paste)
- 2 teaspoons Red chili powder
- 1 tablespoon Sugar Salt to taste
- 2 tablespoons Lemon juice
Vegetables needed for undhiyu recipe:
- 3-4 tablespoons Oil
- 4-5 Baby potatoes
- 3-4 Small baingan (baby eggplant)
- 1 cup Valor (surti papdi or sem ki phali) string removed
- ½ cup Fresh tuvar dana fresh pigeon peas
- ½ cup Purple yam (Kand or ratalu) cut into
- ½ inch pieces, optional
- ½ cup Suran (Elephant foot yam or Jimikand) cut into ½in ch pieces, optional
- ¾ cup Sweet potatoes cut into ½ inch pieces
- 2 cups Water
- 1 tablespoon Cilantro or coriander leaves chopped for garnishing
For methi muthia:
- 2 ½ cups Fenugreek leaves (Methi leaves) plucked, measured then washed
- ½ cup Whole wheat flour (Chapati atta)
- ½ cup Besan (gram flour)
- 3 Green chilies chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder Salt to taste
- 2 ½ teaspoons Sugar
- 1 teaspoon Lemon juice
- 3 tablespoons Oil
- 2-3 tablespoons Water or more or less
- Oil to fry muthia
- Take peanuts and sesame seeds in a grinder. Grind into powder.
- Take it into a bowl. Add desiccated coconut.
- Add remaining masala ingredients.
- Mix well till it gets incorporated. And keep it aside.
NOTE: Instead of chopping chilies, coriander and all separately, take all the masala ingredients into the grinder or food processor, pulse it till you get coarse grinded mixture.
- Chop the veggies as mentioned.
- Make cross ‘+’ slit to potatoes and small eggplants and stuff it with prepared masala.
- This won’t use all the masala, you will have much leftover, we will use in the recipe later.
Making undhiyu recipe:
- Heat the oil in a pressure cooker, once hot add add pigeon peas and papdi.
- Add yam, purple yam and sweet potatoes with extra masala. Mix well.
- Add water, mix, and check salt.
- Gently add stuffed veggies. After adding these do not stir otherwise masala will come out. Cover it and let it cook for 2 whistles on medium-high heat.
Making methi muthia:
- While it is pressure cooking, let’s make methi muthia. Wash the methi leaves very well and then chop.
- Take atta, besan, salt, sugar, turmeric, chili powder with ginger paste and green chilies in a bowl. Mix it.
- Add 3 tablespoons of oil. Rub it into flour with fingertips. Then add washed, chopped fenugreek leaves and lemon juice. Again mix it with hands.
- Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
- Grease your hand with little oil and make small bite sized muthias.
- Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias same way.
- Now oil is hot, fry the muthias.
- Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
- Then drain the extra oil using slotted spatula.
- Remove it to the paper towel lined plate. Keep it aside until needed.
- Add fried muthia to pressure cooked veggies and simmer for 5 minutes on medium-low heat.
- Garnish with coriander leaves.
- Turn off the stove
BY: Chef Lokesh Jarodia, Executive Chef, The Deltin, Daman