Shortcut Undiyu recipe

I was craving for some Undiyu, but not being the season for vegetables like Surti Papdi, fresh turmeric roots, garlic and Kand decided to make a cheat one. It has turned out equally tasty. Added the Methi leaves directly into the seasoning instead of making Muthias. It is truly a short cut recipe and tastes equally good.

Ingredients :

200 gms flat beans/Val

300 gms Sweet potato

1 raw banana

100 gms or one large bowl of shelled peas

1 small bunch of Methi/Fenugreek leaves

1 medium sized bunch of Coriander leaves

1/4 of a large coconut grated

15 green chillies

2 inch piece of ginger

9 cloves of garlic

3 tbsps Coriander powder

1 tbsp Jeera/Cumin powder

1/2 tsp Chilly powder

1/4 tsp Haldi/Turmeric powder

2 tbsps sugar

Salt

Juice of half a lemon

5 tbsps oil

1 tbsp Sesame/Til

1/2 tsp Ajwain/Thyme

2 tbsps Besan/Chickpea flour

250 ml/one glass of boiling water.

Method:

String the Val and shell the seeds if any. Keep aside. Deskin sweet potato and chop into slightly larger than bite sized pieces. Peel the raw banana and chop into similar sized pieces as that of the sweet potato. Wash all the vegetables again along with the peas. Drain the water and tip them into a bowl. Grind the green chillies, ginger and garlic to a coarse paste. Drop them into the mixed vegetables. Add grated coconut, finely chopped coriander leaves, salt, sugar, Turmeric, Chilly, Coriander and Cumin powders, lemon juice and mix well. Keep aside. Wash and finely chop the Methi leaves. Keep aside. Heat oil in a pressure cooker. Drop in the sesame seeds and Ajwain. Allow to splutter. Add the chopped methi leaves. Roast on a gentle flame for two minutes. Drop in the Besan and roast for a couple of minutes. Add the vegetables and mix thoroughly. Pour in a glass of boiling water. Close the lid and cook till one whistle. Switch off and allow the pressure cooker to cool. Serve hot with Roti or Poori.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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