It's time to enjoy the most-awaited winter season delicacy of Gujarat. A wholesome, vegetarian main dish meal including season's freshest produce like surti papdi and fresh pigeon peas in addition to a series of aromatic spices. Serve it with hot puri for a homely winter season event.

UNDHIYO

Ingredients

250 gms purple yam (kand), peeled
2 raw bananas
1/2 cup green garlic
1/2 cup shelled green peas
3/4 cup scraped fresh coconut
300 gms surti papdi, stringed and seeds separated
4 cups sliced fresh coriander leaves
2 tsps ginger-green chilli paste
A pinch of baking soda
1/2 tsp carom seeds (ajwain).
8 infant potatoes, peeled.
6 infant brinjals, slit into 4 without cutting through.
Salt to taste.
2 tsps coriander powder.
Muthiya.
1/2 cup whole wheat flour (atta).
1/4 cup gram flour (besan).
1 cup sliced fresh fenugreek leaves.
Salt to taste.
1/2 tsp carom seeds (ajwain).
1/4 tsp turmeric powder.
1 tsp red chilli powder.
1 tsp ginger-green chilli paste.
2 tsps oil + for deep frying.
2 tbsps yogurt as required.

Technique.

1. To make muthiyas blend wheat flour and gram flour in a bowl. Add fenugreek leaves, salt, carom seeds, turmeric powder, red chilli powder, ginger-green chilli paste, 2 tsps oil, yogurt and adequate water and knead into stiff dough.
2. Divide the dough into little equivalent parts and form them into round muthiyas.
3. Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain pipes on absorbent paper.
4. Cut purple yam into huge cubes. Peel raw bananas and cut into huge cubes and put into a bowl.
5. Chop green garlic. Grind together green peas and 1/4 cup coconut.
6. Place surti papdi and their seeds in a bowl. Include some of the coconut-green pea mixture and mix.
7. Mix staying coconut, coriander leaves and green garlic. Include ginger-green chilli paste, pinch of soda and mix well.
8. Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they start to alter colour, include 2 cups water and let it come to a boil.
9. Include purple yam to raw bananas. Add infant potatoes and brinjals. Include some of the coconut-green garlic mixture, remaining coconut green pea mix and salt and mix well.
10. Add staying coconut-green garlic mixture, coriander powder and salt to the surti papdi mix and spread it in a layer in the pan. Over it put the vegetable mix. In in between keep the muthiyas. Cover and prepare till all the veggies are done.
11. Serve hot.

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