Undhiyun

Prep time : 30 mins

Cook time : 120 mins

Total time : 120 mins

Author :Vahchef

Main Ingredient : Other

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 16, 2016

Ingredients used in Undhiyun

• Asafoetida - 1 teaspoons.

• Salt - 6 teaspoons.

• Raw pigeon peas - 3/4 can.

• Green hyacinth bean pods - 15 numbers.

• Small indian eggplant - 8 numbers.

• Cauliflower - 1 small.

• Potato - 2 large.

• Sweet potato - 1 large.

• Green pepper - 1 large.

• Green chillies - 5 numbers.

• Cloves - 10 numbers.

• Black pepper - 2 teaspoons.

• Cinnamon powder - 4 tablespoons.

• Garlic - 10 piece.

• Ginger - 1/2 piece.

• Vegetable oil (for paste) - 3/4 cup.

• Coriander leaves - 2 bunch.

• Turmeric - 3 teaspoons.

• Garam masala - 2 tablespoons.

• Chick pea flour - 1 cup.

• Methi leaves - 1 bunch.

• Vegetable oil for frying muthiyas - 1 cup.

• Water - 1/2 cup.

• Red chilli powder - 1 teaspoons.

Method:

1. The Undhiyun Paste : In a blender, blend the following: 3/4 cup oil, 2 clean coriander leaf bunches (cut to make blending easy), 2 inches of ginger pieces (about 1/2 piece of whole ginger), 10 large and fresh garlic pieces, 1 large green pepper (cut for blending), 5 green chillies, 2 tsp black pepper, 10 cloves, 4 tsp cinnamon powder, 2 tsp salt Blend all ingredients to a fine paste 2. The vegetables: Dice into 1 inch pieces: Sweet potato (yam) and potatoes Slice the baby eggplant with two cuts at right angles from tip to about 1/2 inch above base, so it can be stuffed Separate the florets of the small cauliflower into 1 inch floret size Optionally, cut 1 raw green bananas into 8 pieces each 3. The mixture: First add the baby eggplants with the cuts into the paste and mix them thoroughly so that the mixture is absorbed into the slits. Then, Mix above vegetables with the paste, adding 2 tsp salt and 2 tsp garam masala. Add to the paste the green hyacinth bean pods and the raw pigeon peas. Pour the mixture into the slow cooker (or directly mix in the slow cooker pot). 4. Cook the main mixture: Turn on the slow cooker with the above mixture in it at high setting for 2 hours This will cook the Undhiyun mixture at lower heat than a stove or oven, but will make the vegetables well cooked and tender. If needed, continue cooking for 1 additional hour on low setting after the first 2 hours of cooking. To check whether you need to go for the additional hour, open the slow cooker after 2 hours and push a plastic knife or form into a potato or yam piece. If it goes through without resistance, it is fully cooked. If not, go for the additional hour on lower setting. 5. The Muthiyas: Mix the 1 cup chick pea flour, 1 tsp salt, 1 tsp red chilli powder, 1 finely cut methi leaf bunch, 1/2 cup water in a large bowl. Knead into a dough. It should not be a very smooth dough - it should be a little tough - so add some chick pea flour if needed. Make 1/2 inch balls from all the dough. In a frying pan, heat the oil to medium-high, and once hot, drop the 1/2 inch balls into the oil and cook till they are crisp and golden brown. Take them out and put them on a paper kitchen towel to absorb away the extra oil. 6. Finally: Once the Undhiyun mixture is cooked in the slow-cooker, turn its setting to quot;Keep warmquot;, add the fried muthiyas to it, and keep covered for about 15 minutes. Now the Undhiyun is ready to serve!! Serve with Puri, or even better, serve with puri and shrikhand. Enjoy this wonderful dish from Surat, Gujarat.