experience

Method for preparing ‘Undhiyu’

For Green Paste

Add all green paste ingredients (green peas, fresh coriander leaves, ginger, salt and sugar) in a mixer

Preparation

Wash and clean the potatoes and baby eggplants, Remove skin of the raw banana and cut into small Take a kadhai/deep pan and add oil. First deep potatoes and eggplants (do not over fry potatoes Now stuff the green paste into the fried eggplants

Process

Take a big pot or pressure cooker and add 2 tbsp Then add the chopped surti papdi and sauté it yam and banana pieces, then add fresh Lilva beans Now spread the leftover green paste, turmeric, Now for the last layer put the stuffed eggplants, If you are using a pressure cooker, then just cook Surti Undhiyu is ready now. Remove the lid, sprinkle garnish it with fresh grated coconut and serve delicacy.

Garam masala, Chilli powder, Coriander powder, timline of the history of the meal https://gulfnews.com/food/ guide-cooking/watch-recipe-for-gujarati-undhiyu-thats-sogood-1.1628492441355 fresh lilva beans, grated coconut, roasted peanuts, sesame seeds, green chilis, mixer jar, make a coarse paste and keep aside. eggplants, then cross cut (make a cross slit) and keep aside. small cube size pieces. deep fry the purple yam and banana pieces till golden brown, then deep fry potatoes and eggplants). Remove the fried ingredients on kitchen paper. eggplants and potatoes and keep aside the remaining paste. tbsp oil. Once hot enough, add cumin seeds, mustard seeds and hing. it for a few seconds, then place the stuffed potatoes, Methi Muthia, fried purple beans and green peas layer wise. turmeric, red chili powder, garam masala and salt, then sprinkle ¾ cup of water over it. eggplants, then cove the lid and cook it all veggies on medium flame about 10-12 mins. cook it till 2-3 whistle only. sprinkle some chopped coriander leaves, mix the all cooked veggies gently, it with puri or paratha along with a lemon wedge and enjoy this winter powder, Salt, Sugar