Undhia Recipe

Light meals & snacks

30 minutes

Indian Cuisine

Frying pan, Mixer grinder, Stirring spoon, Closing lid, Knife

Quick And Easy

300 gm yam-cut into cubes
250 gm sweet potatoes-thickly sliced
7-8 brinjals-small, whole
2 bananas-raw and cut into thick slices
1 cup green peas
2 large potatoes-peeled and cut thickly
1/2 cup coriander-chopped
8-10 muthias (make dough with besan, methi, seasoning, a little ghee. Make small round flat shapes and fry)
3/4 cup coconut-grated
1 tbsp ginger-chopped
3-4 green chilies
1/2 cup oil
1 tbsp cumin seeds
3 tbsp coriander powder
1 tsp chilly powder
1 tsp turmeric powder
3 tbsp salt

The coconut, ginger and green chillies are grinded together.
The stalks are removed from the brinjal and it is cut into two lengthwise but stopped before it splits to hold pieces together
The ground ingredients are filled but special care is taken to check if it is not over stuffed.
Heat the oil, add cumin seeds and when it starts spluttering, add remaining ground ingredients.
Put the coriander leaves, chilly powder, turmeric and salt for taste.
Stir until the oil separates and then add yam, potato, sweet potatoes, bananas, peas, papdi, brinjals and coriander leaves.
Stir occasionally under reduced flame and let cooking continue until the vegetables become tender.
Add muthias to it and simmer for 15 minutes.
Remove from flame and serve hot Undhia.