Rajasthani Tadka Undhiyu

Undhiyu is a very different, very tasty vegetable made by mixing many types of vegetables and adding lots of spices, which are mostly made during winter.

Ingredients

For Muthiya

Gram flour - 1/2 cup

Wheat flour - 1/2 cup

Salt - As per taste

Green chillies, ginger, garlic paste - 1 Teaspoon

Eating soda - 1 Pinch

Water - as much as necessary

Fenugreek leaves - 1/2 cup (finely chopped)

Oil - to fry Muthiya

Spices

• Grated Fresh Green Coconut - 4-5 Tablespoon
• Finely Chopped Coriander leaves - 1 Cup 
• Finely Chopped Green Onion - 1/3 Cup
• Green chillies, ginger, garlic paste - 1 Teaspoon
• Sugar Powder - as per your taste
• Oil - 4 - 5 tbsp
• Asafoetida - 2 pinch
• Parsley ( Ajwain )- 1 Teaspoon
• Salt - as per taste
• Turmeric powder - 1 Teaspoon
• Red chili powder - 2 Tablespoon
• Coriander Powder - 2 tsp
• Mango powder - 1/2 Teaspoon
• Garam Masala - 1/2 Teaspoon
• Lemon - 1

Vegetables 

• Sweet Potato - 150 Gram
• Baby Potato - 250 Gram
• Raw Banana - 150 Gram
• Small Brinjals - 100 Gram
• Lima bean (??? ???)- 200 Gram
• Yam ( jimikand ) - 200 Gram
• Parsley ( Ajwain ) - 1 Teaspoon
• Baking soda - 1 Pinch
• Salt - as per taste

Method of Making

• Mix all the ingredients of Muthiya in a bowl except oil. With the help of some water, knead a more stiff dough than puri.
• Cover the dough and keep it covered for 10 minutes.
• Make a roll by breaking the dough a little with the flour of the Muthiya, tying it in the fist.
• Heat oil in a pan, put Muthiya in hot oil, fry it on medium and low flame till it becomes brown and crisp.
• Fry them and keep them aside.
• Peel the yam ( jimikand )and sweet potato and cut it into half inch pieces.
• Put pieces of yam ( jimikand ) and pieces of sweet potato in hot oil and fry them till they become soft and crispy.
• To prepare the masala, grind all the ingredients of the spice.
• Masala is ready for the industries.
• Cut the banana into round pieces without peeling.
• Take out the thread from both the sides and cut it into pieces, open it and cut it into 2 parts.
• Remove the stalk from the brinjal and make 2 long cuts in such a way that it remains attached to the bottom.
• Peel the potatoes and make 2 cuts in such a way that they are connected on one side.
• Fill the masala well in potato and brinjal and mix the remaining masala, chopped bananas, yam, sweet potato and beans.
• Put a little oil in the cooker and heat it.
• Add asafetida and parsley and turmeric powder to the oil.
• After roasting the parsley, add the beans, banana pieces, add a little less water than a cup, spice vegetables, fill all the vegetables wrapped in the cooker, turn off the cooker, let the cook cook for 15 minutes on low flame, Do not make too much pressure in the cooker, let the vegetables cook slowly in the steam.
• Turn off the heat, take out the pressure of the cooker and open the cooker and also add fried yam, sweet potato and muthiya to the vegetable, do not stir the vegetables, close the cooker and allow the vegetable to cook on low flame for 5 minutes.
• Open the cooker, beat the coriander.
• Take out the hot heat in a bowl.
• Serve it with hot puri, parantha or chapati and eat.