Скачать с ютуб Undhiyu recipe/ Hpow to make undhiyu/Green undhiyu /Green garlic/ Gujarathi recipe в хорошем качестве

Undhiyu recipe/ Hpow to make undhiyu/Green undhiyu /Green garlic/ Gujarathi recipe

UNDHIYO / UNDHIY LINK - http://maryzkitchen.com/undhiyu/ ‎ LIST OF VEGES [ chopped into small size chunks ] Surti papadi / fresh vaal [stringed and chopped into 2 ] – ½  cup Regular papdi / broad beans – ¼ cup Green peas – ¼ cup Green tuvar fali – ¼ cup Raw banana chunks – ½ cup Yam / suran – ½ cup Purple yam / kand – ½ cup Sweet potato / ratalu – ¼ cup Small brinjal / baigan – 4 Baby potato – 4   INGREDIENTS FOR MUTHIYA Finely chopped fenugreek / methi leaves – 1 ½ or   2 cup Finely chopped coriander leaves – 2 tbsp Wheat flour – 1 cup Besan / gram flour – ¼ cup Sugar – ½ tsp Red chilli pwdr – ½ tsp Turmeric pwdr – ¼ tsp Coriander pwdr – 1 tsp Lemon juice – 2 tsp Salt to taste Oil to deep fry METHOD Mix all the ingredients except oil in a big plate. Gradually add water + 1 tsp oil  and knead it into a stiff dough. Divide the dough into equal portions ,[marble size ] Roll each portion into soft balls or oval shape dumplings . Deep fry it till golden brown and keep aside .[ don’t burn it ] INGREDIENTS FOR GREEN MASALA Very very finely chopped coriander leaves – 2 cup Freshly grated coconut – ¾ or 1 cup Green garlic with the bulb – a bunch [ discard the roots ] Garlic - 4 Ginger – 1 inch [ a big piece ] Green chilli - 6 or as per taste [ it has to be spicy ] White Sesame seeds – 2 tbsp Coriander pwdr – 1 tsp Sugar – ½ tsp [ optional ] Lemon juice – 1 tbsp Salt to taste Asafoetida - a generous pinch Oil – ¼ cup or more METHOD Grind green chilli + garlic + green garlic with shoots + ginger into a coarse mixture . [ don’t add water ] Now take the grinded mixture  + coconut  + sesame seeds + salt + lemon juice  + coriander pwdr  + sugar + very finely chopped coriander leaves . Mix all the ingredients well . [ no need to add water ] Make slit in the  potato + brinjal and stuff it with the coconut mixture. Add the chopped veges to this coconut mixture and mix well. Keep aside for sometime. METHOD FOR UNDHIYO Heat oil in a thick bottom pan and add asafoetida . Add the veges + the remaining green masala and mix well. Gently stir fry for 2 mins on medium flame. Add 1 ½  cup of water and mix well. Cover and cook for 15 mins on low flame. Open and mix gently after 15 mins.Sprinkle little water if required . Add the fried muthiyas . Adjust salt accordingly.[ as we have added in the masala also ] Cover and simmer [cook ] on low flame for more 15 mins . Stir in between. Garnish with grated coconut and coriander leaves . Serve hot . AUTHENTIC UNDHIYU NOTES It can also be cooked in pressure cooker on low flame upto 2 whisles. You can also add 2 tbsp peanut pwdr towards the end .If adding peanut be careful as it sticks to the bottom ,so add after the veges are cooked. You have to add atleast ½ cup of oil for a authentic undhiyo ,I just added few tbsp . You can also marinate the veges in the green masala for 15 - 20 minutes. Use the remaining oil in which u fried the muthiyas. Instead of tamarind we have used lemon for sourness. The green masala has to be spicy ,don’t reduce the chilli . If the undhiyo becomes dry ,you can add hot oil in the end. You can also add veges according to the cooking time. While covering the pan ,add little water on top of the lid. You can also add a pinch of baking soda or eno while making the muthiyas. Adjust quantity of veges according to your want. Also its ok if you don’t have any of the veges. More important is the green masala with fresh garlic which adds flavour to this dish.