Gujarat
Undhiyu
Every winter vegetable in one pot, plus fried dumplings. Gujarat does not do half measures.
90 minTime
9 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original440kcalsame
9 gproteinsame
10 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Make the muthia: mix the methi, besan, atta, a little ginger and chilli, a pinch each of sugar, salt and soda and 1 tbsp oil with a splash of water. Shape small fingers and shallow fry until golden.
- 2Coarsely grind the coconut, coriander, chilli, ginger, garlic, sesame, coriander powder, turmeric, sugar, lemon and salt.
- 3Stuff the brinjals and baby potatoes with some masala and toss the yam, sweet potato and banana in the rest.
- 4Heat the oil in a wide heavy pot, crackle the ajwain and asafoetida. Layer the papdi and lilva at the bottom, then the yam, sweet potato, potatoes, banana and brinjals. Sprinkle the water, cover tightly and cook on low without stirring. Shake the pot now and then.
- 5Tuck in the muthia, cover and cook 5 more minutes. Fold gently once.
- 6Serve with puri, and shrikhand or jalebi if it is a festive table.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.