Undhiyu - Jain


by


Added to 1 cookbook   This recipe has been viewed 21486 times

A very popular Gujarati vegetable dish in Jain Style.

Add your private note

Undhiyu - Jain recipe - How to make Undhiyu - Jain

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
Show me for serving

Ingredients

For The Methi Muthias (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
3 tsp green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying

Other Ingredients
1 raw banana , cut into cubes
1 1/4 cups surti surati beans (fresh vaal) , stringed and cut into halves
1/4 cup ivory gourd
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste

To Be Mixed Together For Coriander-coconut Masala
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp green chilli paste
1 tbsp sugar
1 tbsp lemon juice
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)
Method
For the methi muthias

    For the methi muthias
  1. Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
  2. Add all the remaining ingredients and knead into a soft dough, adding water only if required.
  3. Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
  4. 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.
  5. Drain on an absorbent paper and keep aside.

How to proceed

    How to proceed
  1. Make a criss-cross slit on each banana piece, ivory gourd taking care not to separate the segments.
  2. Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
  3. Combine the fresh papdi, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
  4. Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
  5. Add the stuffed bananas, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
  8. Serve hot garnished with coriander.


Member Photo
This recipe was contributed by 387984 on 04 Mar 2013


Know more about this member, Click Here

Also View These Related Recipes

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews