Before you reach for your favorite bag of chips, pause and ask yourself how much fiber did you eat today? Now take a moment to think about your chances of having your summer body ready for the spring months. Does it look attractive? When you connect to Gujarati undhi, you guarantee yourself a glow in the process of creation. Dassana’s Vegetable Recipes has got you covered!
Undhiyu
Ingredients: Vegetables – Chopped Surti Papdi – 2 cups, Fresh Pigeon Peas – 2/3 cup, Small Onions – 8-10, Small Potatoes – 10-12, Medium Sweet Potato – 1, Unripe Green Banana – 1, Chopped Purple Yam – 1, 5 to 2 glasses; For methi mutya – methi leaves – 1 cup, baking soda – a pinch, besan – 1 cup, white sesame seeds – 1 tsp, ginger and green chili paste – 1 tbsp, haldi – 1/4 tsp .l., red chili powder – 1/4 tsp, diro powder – 1/2 tsp, dhania powder – 1/2 tsp, oil – 1/2 tbsp, sugar – 1 tsp, salt – 1/2 tbsp, lemon juice – 1 tbsp, water – 1.5 tbsp; For green masala – grated coconut – 1/2 cup, coriander leaves – 3 tbsp, white sesame – 2 tbsp, ginger paste – 1/2 tbsp, garlic paste – 1/2 tbsp ., green chili paste – 1/2 tbsp, haldi – a pinch, red chili powder – 1/2 teaspoon, dhania powder – 1/2 teaspoon, ghee powder – 2 teaspoons, lemon juice – 1 tablespoon, sugar – 1 tablespoon, salt – 1 teaspoon; For tempering – ajwain – 1/2 tsp, jeera – 1/2 tsp, hing – 2-3 pinches, water – 1/2 cup, sesame oil – 4-5 tbsp.
method: After cooking the vegetables, start with the methi muthia. Mix the methi leaves with besan and the listed spices. Add water to make a sticky paste, sticky enough to hold its shape while frying. Mix, then grind all the ingredients for the green masala. Now cut all the vegetables just enough to fill them with the masala. Prepare the tempering in a pressure cooker and fry the remaining green masala with pigeon peas. Create separate layers with vegetables. Add water from the sides. Place the muthi on top, sprinkle with salt and pressure cook for 2 whistles. Once done, give everything a gentle stir before dipping.
Have a nice snack!
