Undhiyu is a mixture of a variety of different vegetables.
- Take ½ the amount thoghari dal and crush. Crush green chillies, garlic, and ginger. Take coriander powder and add all the other spices, add fresh grated coconut, and mix. Add coriander leaves and make a paste.
- Stuff the eggplant with the masala, and stuff the potatoes with masala.
- Add papdi first and then only take a bit of oil. Add mustard, hing, onion, ghenasu, potatoes, and all the other vegetables mixed in the masala, to add to the oil. Add a little water to keep from burning, and in the pressure cooker, just one whistle is enough to cook.
- Garnish with coriander, coconut. Don't forget to add muthias before you cook.
Take ¼ cup wheat flour, and 2 spoons channa powder. Add rice flour, oil, chilli powder, lemon, green chillies, sugar, and make a dough. Add methi leaves, make small, elongated balls, fry in oil, and keep aside.
To prepare these chutneys, grind the ingredients for each chutney and mix them together. It's best to make and serve all three, as they will each balance each other. Chutneys are optional.
|Green chutney||Brown chutney||Red chutney|
To serve, pour a little of each chutney (if you have made any) on top of the undhiyu. Top it with coriander leaves and coconut.
Undhiyu can be served along with warm Jalebi.