Bahan Membuat Gujarati Undhiyu
- It's For of Muthiya-.
- It's 1 cup of Gram Flour (besan).
- Prepare 1 1/2 cups of chopped Fenugreek Leaves.
- You need 1/2 teaspoon of Red Chilli Powder.
- It's 1/4 teaspoon of Turmeric Powder.
- Prepare 1 pinch of Baking Soda.
- Prepare 1 1/2 teaspoons of Sugar.
- It's 1/4 teaspoon of Lemon Juice.
- Prepare to taste of Salt.
- It's 1 tablespoon of Oil + for deep frying.
- Prepare For of Masala-.
- Prepare 1/4 cup of grated Coconut (fresh or dry).
- You need 1/3 cup of Roasted Peanut Powder.
- You need 1/2 tablespoon of Sesame Seeds.
- You need 1/4 cup of finely chopped Coriander Leaves.
- You need 1/2 tablespoon of Green Chilli Ginger Garlic Paste.
- Prepare 1 teaspoon of Sugar.
- You need 1/2 teaspoon of Lemon Juice.
- Prepare to taste of Salt.
- It's For of Curry-.
- Prepare 3-4 of small Brinjals.
- Prepare 6-7 of Baby Potatoes.
- It's 1/2 cup of Indian flat beans (Surti Papdi), strings removed.
- You need 1/2 cup of Shelled pigeon peas.
- It's 1/2 cup of chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces).
- It's 1/2 cup of Green Peas.
- You need 1 pinch of Asafoetida (hing), optional.
- It's 1 teaspoon of Red Chilli Powder.
- Prepare 1/2 teaspoon of Cumin-Coriander Powder.
- It's 1/3 teaspoon of Turmeric Powder.
- You need 1/4 teaspoon of Garam Masala Powder, optional.
- Prepare to taste of Salt.
- Prepare 1/2 cup of Cooking Oil (or less*).
- You need 1 cup of Water.
Langkah Memasak Gujarati Undhiyu
- Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl..
- Mix all ingredients with a spoon, add water as needed and make soft dough..
- Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy..
- Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready..
- Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl..
- Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings..
- Take all vegetables required to make the undhiyu..
- Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala..
- Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes..
- Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes..
- Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it..
- Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes)..
- Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch..
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