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The ingredients needed to prepare Gujarati Undhiyu:
- You need For Muthiya-
- Take 1 cup Gram Flour (besan)
- Use 1 1/2 cups chopped Fenugreek Leaves
- You need 1/2 teaspoon Red Chilli Powder
- Prepare 1/4 teaspoon Turmeric Powder
- You need 1 pinch Baking Soda
- Get 1 1/2 teaspoons Sugar
- Prepare 1/4 teaspoon Lemon Juice
- Take to taste Salt
- You need 1 tablespoon Oil + for deep frying
- Provide For Masala-
- Provide 1/4 cup grated Coconut (fresh or dry)
- You need 1/3 cup Roasted Peanut Powder
- Provide 1/2 tablespoon Sesame Seeds
- Take 1/4 cup finely chopped Coriander Leaves
- Use 1/2 tablespoon Green Chilli Ginger Garlic Paste
- You need 1 teaspoon Sugar
- You need 1/2 teaspoon Lemon Juice
- Prepare to taste Salt
- Prepare For Curry-
- You need 3-4 small Brinjals
- Take 6-7 Baby Potatoes
- You need 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Get 1/2 cup Shelled pigeon peas
- You need 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Use 1/2 cup Green Peas
- Provide 1 pinch Asafoetida (hing), optional
- Prepare 1 teaspoon Red Chilli Powder
- Use 1/2 teaspoon Cumin-Coriander Powder
- Use 1/3 teaspoon Turmeric Powder
- You need 1/4 teaspoon Garam Masala Powder, optional
- Provide to taste Salt
- You need 1/2 cup Cooking Oil (or less*)
- Take 1 cup Water
Instructions to make 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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