Cookbook:Undhiyu (Gujarati Mixed Vegetables)

| Cuisine of India

Undhiyu is a mixture of a variety of different vegetables.

Muthia

 * ¼ cup wheat flour
 * 2 spoons channa powder
 * Rice flour
 * Oil
 * Chilli powder
 * Lemon juice
 * Green chillies
 * Sugar
 * Methi leaves

Undhiyu

 * 1 cup thoghari (toor dal)
 * Green chillies
 * Garlic, minced
 * Ginger, minced
 * Coriander powder
 * Methi (fenugreek) leaves
 * Haldhi (turmeric)
 * Salt
 * Chilli powder
 * Garam masala
 * Ajwain
 * Freshly-grated coconut
 * Coriander leaves (cilantro)
 * Mustard seeds
 * Hing powder
 * Onions, chopped
 * Ghenasu (sweet potato), cut in chunks
 * Yam, cut in chunks
 * Carrots, diced
 * Peas
 * Lima beans
 * Small eggplants
 * Small potatoes

Chutneys (optional)

 * 1) Grind the ingredients for each chutney, and mix them together. It's best to make and serve all three, as they will each balance each other.

Muthia

 * 1) Combine the flour and channa powder. Mix in rice flour, oil, chilli powder, lemon, green chillies, and sugar to make a dough. Adjust consistency with water as needed.
 * 2) Add methi leaves, then shape the mixture into small, elongated balls.
 * 3) Fry the muthia in oil, and keep aside.

Undhiyu

 * 1) Crush the thoghari dal, green chillies, garlic, and ginger. Mix in the coriander powder, all the other spices, fresh grated coconut, and coriander leaves to make a masala paste.
 * 2) Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over.
 * 3) Heat a small amount of oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans, and remaining masala. Stir well to combine.
 * 4) Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning.
 * 5) Cook in a pressure cooker—just one whistle is enough.
 * 6) To serve, pour a little of each chutney on top of the undhiyu. Top it with coriander leaves and coconut. Serve along with warm jalebi.