Ingredients
For The Methi Muthias
🌿chopped fenugreek (methi) leaves
salt to taste
🌿besan (bengal gram flour)
🌿ginger-green chill paste
🌿 Salt
🌿 grated coconut
🌿 chopped coriander leaves
🌿 chopped green garlic
🌿 Ajwain
🌿Pinch of Hing
🌿oil for deep frying
Other Ingredients For Oondhiya
🌿baby potatoes , peeled
🌿3 to 4 brinjals
🌿surti papdi , stringed 🌿purple yam (kand)
🌿yam (suran)
🌿fresh toovar dana
🌿2 tbsp oil
🌿carom seeds (ajwain)
🌿asafoetida (hing)
🌿salt to taste
To Be Mixed Together For Coriander-coconut Masala
🌿 grated coconut
🌿finely chopped coriander (dhania)
🌿finely chopped green garlic (hara lehsun)
🌿ginger-green chilli paste
🌿salt to taste
For The Garnish
finely chopped coriander (dhania) , grated coconut
Method
For the methi muthias
Combine the fenugreek leaves and a little salt in a bowl and mix well.
Add all the remaining ingredients and knead into a soft dough, adding water only if required.
Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.
How to proceed to make undhio
Make a criss-cross slit on each baby potato, and brinjal taking care not to separate the segments.
Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
Combine the surti papdi, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
Heat the oil in a other than pot add the carom seeds, asafoetida
Add the stuffed baby potatoes and brinjal, all the marinated vegetables,mutiya salt and
Allow to cook them
Now Undiyo is ready you can serve with Poori roti Rotla
Comments