Indian

Undhiyu

Name: Undhiyu
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 50 g surti papdi (valor beans); 30 g fresh tuvar lilva (pigeon peas); 50 g purple yam (ratalu); 2 baby potatoes; 2 small brinjals; 3 tbsp fresh coconut; 20 g fresh coriander; 2 green chillies; 1 tsp ginger; 2 cloves garlic; 1 tsp sesame seeds; 1 tsp coriander-cumin powder (dhana jeera); 1.5 tsp sugar; 2 tsp lemon juice; 1 tsp salt; 0.5 tsp ground turmeric; 0.5 tsp red chilli powder; 0.25 tsp ajwain (carom seeds); 0.25 tsp asafoetida; 30 g gram flour (besan); 15 g coarse wholewheat flour; 25 g fresh fenugreek leaves (methi); 1 pinch bicarbonate of soda; 1 tbsp groundnut oil; 50 g sweet potato; 75 ml water; 300 ml groundnut oil

The great winter vegetable pot of Gujarat: purple yam, sweet potato, baby potatoes and small brinjals stuffed with a fresh coconut, coriander and green chilli masala, layered over surti papdi and tuvar lilva and steamed slowly with fried methi muthiya. Sweet, hot and faintly bitter all at once, and eaten with hot puri.

Lunch & dinner 8g+ fibre

75 min30 prep · 45 cookMedium1054 kcalper serving

Method

Make the muthiya first. Rub together 30 g gram flour, 15 g coarse wholewheat flour, 25 g chopped fenugreek leaves, 0.25 tsp ajwain, 0.25 tsp turmeric, 0.25 tsp red chilli powder, 0.25 tsp salt, 0.5 tsp sugar and 1 pinch bicarbonate of soda. Add 1 tbsp water a little at a time and work to a stiff, just-cohesive dough — the methi releases moisture, so go slowly. Rest 5 minutes, then roll into 6 small dumplings about the size of a large olive.
Heat the deep-frying oil in a small karahi to 170C — a scrap of dough should rise steadily with fine bubbles. Fry the muthiya for 4-5 minutes, turning, until deep golden and firm right through. Lift onto kitchen paper and set aside.
Pound the green masala in a mortar, or pulse briefly in a small grinder without water: 3 tbsp grated fresh coconut, 20 g chopped coriander, 2 green chillies, 1 tsp grated ginger, 2 cloves garlic, 1 tsp sesame seeds, 1 tsp coriander-cumin powder, 1 tsp sugar, 0.25 tsp turmeric, 0.25 tsp red chilli powder, 0.75 tsp salt and 1 tsp lemon juice. Keep it coarse and dry-ish, not a smooth paste.