Undhiyu

Different textures, one amazing taste. This is a traditional recipe from Western India.

• Ingredients:

• Muthiya:
• 1 cup chickpea flour
• ½ cup semolina, fine
• ½ cup frozen fenugreek leaves, thawed, extra liquid squeezed
• 1 tsp cayenne pepper
• ¼ tsp turmeric
• 1 tsp salt
• 2 tbsp water
• 3 cups Vegetable Oil for deep frying
• Paste:
• 3-4 Thai green chilies
• 1 tbsp fresh turmeric roots, peeled, chopped
• 1½ cups cilantro, chopped
• 1/3 cup fresh coconut
• 1½ tbsp lemon juice
• 1 tsp dry mango powder
• Salt to taste
• ½ cup water (optional)
• Undhiyu:
• ¼ cup Vegetable Oil
• ½ tsp caraway seeds
• 8 baby potatoes, cross sectioned on top, cut half way through
• 1 cup yam, peeled, cut into 1” (2.5 cm) chunks
• 1 cup purple yam, peeled, cut into 1” (2.5 cm) chunks
• 1 cup surti papdi, whole
• ¾ cup green chickpeas, shelled
• 1 large plantain, cut into 1½ inch (3.8 cm) chunks
• 6-8 baby eggplants, crown chopped off, cross sectioned on top, cut half way through
• 1 cup sweet potatoes, peeled, cut into 1”(2.5 cm) chunks
• Salt to taste

• Method:

• 1 Mix ingredients for muthiya in a mixing bowl. Use hands to mix well. Divide into 15 parts. Roll into balls.
• 2 Heat oil in a wok for deep frying up to 350°F (175°C).
• 3 Fry muthiya balls in batches of five, until golden brown, 3-5 minutes.
• 4 Remove. Set aside. Grind ingredients for paste using a mortar and pestle or blender. Add water if necessary to aid smooth grinding. Set aside.
• 5 Heat oil in a large pot on medium high heat. Add caraway seeds. As they sputter add potatoes and yams. Stir. Cover and cook for 5-8 minutes. As they begin to change colour add green chickpeas and surti papdi. Cover and cook on medium for 8-10 minutes on medium heat.
• 6 Uncover.  Add remaining vegetables. Stir well. Add muthiya and prepared paste. Mix well.
• 7 Cover. Cook for 8-10 minutes on medium heat.
• 8 Adjust salt. Continue cooking until vegetables are cooked through, 5-8 minutes.
• 9 Turn off heat. Serve hot with poori or paratha.

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