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Undhiyu

By Uma Singh
Serving
3
To prepare
5 min
To cook
25 min

Explore the flavours of this authentic Gujarati vegetable curry. Fried vegetables and chickpea dumplings bathed in simmering, spicy masalas

INGREDIENTS :

  • 100 gms yam- peeled and diced
  • 100 gms potato- peeled and diced
  • 100 gms beans- diced
  • 100 gms raw banana- diced
  • 1/2 tsp asafoetida
  • 1/2 tsp whole cumin
  • Oil to fry
  • 2 cups chickpea flour
  • 1 tsp kastoori methi
  • 1 tsp red chilli
  • 1 tsp sugar
  • Salt to taste
  • 1/2 tsp turmeric
  • 1 Tbsp grated coconut
  • 3 tsp coriander powder
  • 1 Tbsp fresh coriander- chopped

COOKING STEPS :

1.Lightly fry all the vegetables and keep aside.

2. To prepare muthiya, mix all these ingredients in a bowl.

-2 cups chickpea flour

-1 tsp kastoori methi

-1 tsp red chilli

-1 tsp sathri or lemon flower

-1 tsp sugar

-2 tsp oil for binding

-Salt to taste

-1/4 tsp cumin

-1/2 tsp turmeric

3. Make small balls from this mixture and fry.

4. To prepare themasala, mix all these ingredients. Keep aside.

-1 Tbsp grated coconut

-3 tsp coriander powder

-1/2 tsp cumin

-1 Tbsp fresh coriander- chopped

-1/2 tsp turmeric powder

-1 tsp red chilli powder

-1/2 tsp oil

-Salt to taste

5. Heat oil in a pan and add asafoetida and cumin.

6. Now add them asala mixture and cook for few minutes.

7. Finally add all the vegetables andmuthiyaballs

8. Cook till done.

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