For undhiyu:
6 - 8 green leaf garlic
3 - 4 Baby Brinjal (bhaingan)
50 gms fresh Tuver dana
50 gms fresh lilva dana
6 -8 small potatoes
100 gms sweet potatoes
100 gms yam (kand)
25 - 30 broad beans (Surti fali)
2 raw bananas
30 gms Sugar
10 gms emli (tamarind)
3 - 4 Baby Brinjal (bhaingan)
50 gms fresh Tuver dana
50 gms fresh lilva dana
6 -8 small potatoes
100 gms sweet potatoes
100 gms yam (kand)
25 - 30 broad beans (Surti fali)
2 raw bananas
30 gms Sugar
10 gms emli (tamarind)
5 tblsp oil
2 tblsp coconut scraped
4 green chillies
a pinch asafoetida
1 tsp turmeric powder
1 cup coriander leaves
2 inch ginger
1 tsp mustard
1 tsp whole Jeera
1 tsp Jawain
Salt as per taste
2 tblsp coconut scraped
4 green chillies
a pinch asafoetida
1 tsp turmeric powder
1 cup coriander leaves
2 inch ginger
1 tsp mustard
1 tsp whole Jeera
1 tsp Jawain
Salt as per taste
For Muthiyia:
1/4 cup Gram Flour (Besan)
1 cup wheat flour
Salt to taste
1/2 cup Fenugreek Leaves (methi)
1/4 cup Gram Flour (Besan)
1 cup wheat flour
Salt to taste
1/2 cup Fenugreek Leaves (methi)
1/2 inch Ginger
1 - 2 Green Chilies
3 gms whole Dhania,
5 gms whole Jeera,
1 cup water,
Oil to deep fry
For Chutney:
Kouwta (wooden apple for chutney)
Salt to taste
Finely chopped Green chillies
Kouwta (wooden apple for chutney)
Salt to taste
Finely chopped Green chillies
Preparation:
How to make Muthiyia
Mix all the Muthiyia ingredients except oil and prepare firm dough
Divide into small portions and shape each into one-inch long half-inch thick rolls
Deep fry in hot oil
Remove and keep aside to cool
Mix all the Muthiyia ingredients except oil and prepare firm dough
Divide into small portions and shape each into one-inch long half-inch thick rolls
Deep fry in hot oil
Remove and keep aside to cool
How to make Undhiyu
Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas
Wash Brinjal and slit them into four without cutting the stem
Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal
String beans and cut into one-inch long pieces
Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds
When mustard seeds crackle mix in ground Masala and broad beans
Put the rest of the vegetables in layers one on top of the other
Sprinkle salt and turmeric powder
Stir-fry for five minutes on high flame heat
Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes
Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes
Shake the vegetables occasionally but do not use a spoon to stir.
Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri
Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas
Wash Brinjal and slit them into four without cutting the stem
Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal
String beans and cut into one-inch long pieces
Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds
When mustard seeds crackle mix in ground Masala and broad beans
Put the rest of the vegetables in layers one on top of the other
Sprinkle salt and turmeric powder
Stir-fry for five minutes on high flame heat
Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes
Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes
Shake the vegetables occasionally but do not use a spoon to stir.
Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri
How to make Chutney
Mix all ingredients in a mixer to make a fine paste. Serve with the Undhiyu
Mix all ingredients in a mixer to make a fine paste. Serve with the Undhiyu
No comments:
Post a Comment