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Recipe : Undhiyu

For Masala:

  • 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


Making masala:

  • 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.

Preparing vegetables:

  • 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

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