A winter-winner dish that needs nooo intro. Undhiyo Proudly showing off the assortment of seasonal mix, this one is a treat to the tastebuds. Come let's have a #WinterkaTadka Undhiyo party.

UNDHIYU.

Active ingredients.

270 grams green garlic, approximately sliced.
2 cups (60 grams) roughly sliced fresh coriander leaves + to spray.
250 grams brinjals.
250 grams raw bananas.
500 grams fresh pigeon pea pods (toovar dana).
250 grams surti papdi.
250 grams medium potatoes.
300 grams purple yam.
2 cups chopped fresh fenugreek leaves.
Salt to taste.
1 1/2 cups (150 grams) scraped fresh coconut.
50 grams ginger, roughly chopped.
12-15 green chillies, stemmed.
1/2 tsp Kashmiri red chilli powder.
3/4 tsp turmeric powder.
2 tsps + 2 tablespoons coriander powder.
2 tablespoons ginger-green chilli paste.
1/2 tsp carrom seeds.
1/2 tsp white sesame seeds.
1/4 tsp + 1 tablespoon sugar.
1 cup gram flour.
1/4 cup whole wheat flour.
1 tablespoon + 2 cups oil + for deep frying.
1 1/2 tsps asafoetida (hing).
100 grams papdi dana.
Puris for serving.

Approach.

1. Eliminate the stems of brinjals and slit into 4 pieces without cutting through.
2. Cut the bananas into 2-inch pieces.
3. Shell fresh toovar pods. String and different surti papdi.
4. Peel and halve the potatoes. Peel and cut purple yam into 1 1/2 inch pieces.
5. To make muthia, take fenugreek leaves in a parat. Include salt and crush well.
6. Take a mill jar. Include green garlic, coconut, ginger, green chillies and coriander and grind to coarse paste.
7. Add 3/4 cup water and grind to great paste.
8. Stuff the ground paste in brinjals. Mix a few of the ground paste with potatoes, purple yam and bananas and surti papdi.
9. Add red chilli powder, 1/4 tsp turmeric powder, 2 tsps coriander powder, ginger-green chilli paste, carom seeds, white sesame seeds, sugar, gram flour, entire wheat flour and blend well.
10. Include little water if needed and knead to stiff dough. Include 1 tbsp oil and mix well.
11. Divide the mix into small pieces and shape into cylinders. These are muthias.
12. Heat sufficient oil in a kadai and deep fry the muthias till golden brown and crisp. Drain on absorbent paper and reserved.
13. Heat 2 cups oil in a deep nonstick pan. Include asafoetida, remaining turmeric powder and blend well. Include remaining ground paste and salt and sauté for 2-3 minutes.
14. Add the veggies that were mixed with the paste. Include toovar dana, papdi dana and mix well.
15. Cover and prepare on medium heat for thirty minutes.
16. Include staying coriander powder, remaining sugar and blend well.
17. Include fried muthias and blend lightly. Cover and prepare for 10-15 minutes more.
18. Add coriander and blend well.
19. Transfer in a serving bowl and serve hot with puris.

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