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

• Ingredients:

• Muthiya:
• 1 cup (250 mL) chickpea flour
• ½ cup (125 mL) semolina, fine
• ½ cup (125 mL) frozen fenugreek leaves, thawed, extra liquid squeezed
• 1 tsp (5 mL) cayenne pepper
• ¼ tsp (1 mL) turmeric
• 1 tsp (5 mL) salt
• 2 tbsp (30 mL) water
• 3 cups (750 mL) Vegetable Oil for deep frying
• Paste:
• 3-4 Thai green chilies
• 1 tbsp (15 mL) fresh turmeric roots, peeled, chopped
• 1½ cups (325 mL) cilantro, chopped
• 1/3 cup (75 mL) fresh coconut
• 1½ tbsp (22 mL) lemon juice
• 1 tsp (5 mL) dry mango powder
• Salt to taste
• ½ cup water (optional)
• Undhiyu:
• ¼ cup (50 mL) Vegetable Oil
• ½ tsp (2 mL) caraway seeds
• 8 baby potatoes, cross sectioned on top, cut half way through
• 1 cup (250 mL) yam, peeled, cut into 1” (2.5 cm) chunks
• 1 cup (250 mL) purple yam, peeled, cut into 1” (2.5 cm) chunks
• 1 cup (250 mL) surti papdi, whole
• ¾ cup (175 mL) 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 (250 mL) sweet potatoes, peeled, cut into 1”(2.5 cm) chunks
• Salt to taste

• Method:

• Mix ingredients for muthiya in a mixing bowl. Use hands to mix well. Divide into 15 parts. Roll into balls.
• Heat oil in a wok for deep frying up to 350°F (175°C).
• Fry muthiya balls in batches of five, until golden brown, 3-5 minutes.
• Remove. Set aside. Grind ingredients for paste using a mortar and pestle or blender. Add water if necessary to aid smooth grinding. Set aside.
• 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.
• Uncover.  Add remaining vegetables. Stir well. Add muthiya and prepared paste. Mix well.
• Cover. Cook for 8-10 minutes on medium heat.
• Adjust salt. Continue cooking until vegetables are cooked through, 5-8 minutes.
• Turn off heat. Serve hot with poori or paratha.

• Tip:

• If fresh not available, use frozen vegetables. Thawed, equal quantity.
• Add up to ½ cup (125 mL) water when adding last batch of vegetables if undhiyu seems too dry.

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