Making Simple Recipes : Undhiyu

Ingredients:

2 cups mixed vegetables (such as surti papdi, yam, sweet potato, purple yam, brinjal, etc.), cut into medium-sized pieces
1 cup fresh fenugreek leaves (methi), chopped
1 cup pigeon peas (tuvar dal), soaked for 4-5 hours
1/2 cup chickpea flour (besan)
1/4 cup fresh coriander leaves, chopped
2 tablespoons grated coconut
2 tablespoons sesame seeds
2 tablespoons ginger-garlic paste
2 tablespoons lemon juice
1 tablespoon jaggery (gur)
1 tablespoon tamarind pulp
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
Salt to taste
Oil for cooking

For the stuffing:

Instructions:

In a mixing bowl, combine the grated coconut, roasted peanuts, sesame seeds, sugar, coriander-cumin powder, ginger-green chili paste, and salt for the stuffing. Mix well and keep aside.
Heat oil in a pan and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for a minute.
Add the mixed vegetables, fenugreek leaves, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for 2-3 minutes.
In a separate pan, heat oil and add chickpea flour (besan). Roast it on low heat until it turns golden brown and gives off a nutty aroma.
Add the roasted besan to the vegetable mixture and mix well. Cook for another 2-3 minutes.
Make small balls from the prepared stuffing mixture and stuff them into the slits made in the vegetables.
Add water, lemon juice, tamarind pulp, jaggery, and salt. Mix well, cover the pan, and let it cook on low heat for about 20-25 minutes or until the vegetables are tender.
In a small pan, heat some oil and add sesame seeds. Once they start crackling, add grated coconut and roast until it turns golden brown.
Garnish the cooked Undhiyu with the roasted coconut and sesame seeds.
Serve hot with puris or rotis.

Enjoy your delicious Undhiyu!

Making Simple Recipes