Undhiyu….

A popular Gujarati main course consisting of a vegetable (undhiyu)…served with sev and jalebis… This is usually made only during the winters because a particular ingredient” Ratallu (purple yam)” is available only during this time of the year…

It is made in different ways..here is the way that i usually make it…

Ingredients:

Ratallu /purple yam: 150 gms
Potatoes: 1 nos
Purple brinjal: 3-4 nos (med size)
Tomatoes: 1 nos
Raw banana: 1 nos (if the size is ver small then 2 can be used)
Carrot: 1 nos
Elephant yam: 100 gms
Sweet potato: 100 gms
Papdi: 200-300 gms (if this is not avail one could also use fresh tuver)
Salt: according to taste
oil: for sauteing: 2 tbsp

For fresh Masala / marinate:

Corriander leaves: a huge bunch
Raw ground nuts: 1 cup
Green chillies: according to taste
Garlic cloves: 2 nos
Grated coconut: 1-1.5 cups

Method:

1. All the vegetables should be cut into chunks as shown in the picture. The bananas can be cut with with the skin on…
2. Remove seeds from 3/4 of the papdi and let the rest be as it is…
3. Mix all the veggies from 1 and 2 and set aside in a big vessel.
4. Grind together the ingredients for the masala / marinate…
5. Mix the ground masala and the vegetables nicely so that the freshly ground masala coats each vegetable. Set aside for atleast 1/2 hour… (Excl the tomatoes)
6. Take a big kadai. heat vegetable oil in it…
7. Add the marinated vegetables, salt and cook till all the vegetables are cooked and the raw smell of the ground mixture goes away…
8. Add the cut tomatoes on top of this cooked veggies and close the veggies with a lid and let it simmer on low flame for 2-3 mins…
9. Serve hot with thin sev and corriander leaves as a garnish..
10. Serve with hot jalebis and rice / hot rotis…

This is my entry for Mythillis: RCI-Gujarat Cuisine

~ by priyaskitchen on February 23, 2008.