Kishoriben's Green Undhiyu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
INGREDIENTS100gms.Sesame Oil300ml.WaterCHUTNEY1cup Raw Coconut (shredded)2.5" piece Fresh Ginger Root3tbsps Lemon Juice1 medium Bunch Fresh Coriander (Cilantro)Leaves1 bunch Fresh Tender Garlic Shoots(Chives)10-20 hot Green Chillies(According to taste)3 tbsps. Coriander-Cumin Powder2tbsps.Garam Masala Powder1 tsp.Turmeric Powder1.5 tbsp.Sugar1 tbsp.Salt .VEGETABLES750gms Green Field Beans,small(Surti Papadi ani Daaney/Lilvaa Skins and Seeds)250gms.Green Pigeon Peas(Toor/Toovar/Arhar Daaney)OR250gms. Green Peas250gms.small Purple Egplants(Brinjals/Vaangi/Ringna/ubergines)150gms.Indian Yam(Suran)150gms.Purple Yam (Konphal/Kand/Ziminkand)150gms.Sweet Potatoes(Rataali/Ratalu/Shakarkandi)150 small new Potatoes4 Green BananasMUTHIA0.5 cup Chick Pea Flour(Besan)OR0.5 cup Yellow Mung Dal Flour1 small bunch Fresh Fenugreek (Methi) LeavesOR50gms. Dried Kasuri Methi1tbsp. Sesame Oil1tbsp.Carrom Seeds(Oava/Ajma/Ajwain)2 tsps.Red Chilli Powder0.5 tsp.Turmeric PowderSalt to tasteWarm Water to bind
PREPARATION
CHUTNEY
Pick,clean and wash the Green Leaves.Grind together with the rest of the Ingredients to a fine Paste.Set aside.
VEGETABLES
Coarsely grind the tender Pigeon/Green Peas and keep aside.
Peel and slice the various Yams ,Sweet Potatoes and Bananas into cubes measuring 1.5" each.
Slit the EggPlants and New Potatoes into 4 sections of the bottom half keeping the top half intact for stuffing the Chutney.Keep immersed in Water to prevent from discolouring.
Wash the Field Beans and remove threads and tips from them.Split open lengthwise into two halves and keep ready.
MUTHIA
If using Dried Kasuri Methi soak in warm Water first for 30 minutes.Drain and wash clean under the Tap before chopping as fine as possible.
Pick,clean and wash the Fresh Methi Leaves and chop finely.Add Salt,Chilli and Turmeric Powders to this and leave aside for 15 minutes.Add the Chick Pea Flour,Carrom Seeds and Oil to it and bind into a firm Dough,sprinkling warm Water as and when needed.Adjust the Salt if needed and form into small equal Balls.Put these in a Steamer.
PROCEDURE
Mix the coarsely ground Pigeon/Green Peas with the Chutney and add a little extra Salt to season the Vegetables to it.
Divide into 2 portions and using half of one stuff the sectioned Egg Plants and New Potatoes with it.Use the other half to smear all over all the cubed Vegetables.
METHOD
Steam these Muthias in the Steamer for 30 minutes till almost cooked and firm.
Use a flat heavy bottomed Vessel for cooking this Dish.The Vessel should have a tight fitting Lid to seal in the Steam while this cooks.
The first layer at bottom should be of the stuffed Egg Plants and New potatoes,followed by a layer of split Field beans.Over this apply an even thin layer of Chutney.On this
lay the Chutney smeared cubed Yams,Green Bananas,Sweet Potatoes and readied Muthias and on this layer again spread a layer of Chutney.Top with the remaining split Field Beans and pour in the Oil round the edges evenly distributing it round the Vessel.Add the Water and cover with a tight fitting lid and place on low flame till cooked through.Allow Steam to subside and serve hot as the main side dish.
TIPS
If desired bake this in an Oven at 180 Degrees Celsius or cook in a Pressure Coker for 2-3 Whistles.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.
CHUTNEY
Pick,clean and wash the Green Leaves.Grind together with the rest of the Ingredients to a fine Paste.Set aside.
VEGETABLES
Coarsely grind the tender Pigeon/Green Peas and keep aside.
Peel and slice the various Yams ,Sweet Potatoes and Bananas into cubes measuring 1.5" each.
Slit the EggPlants and New Potatoes into 4 sections of the bottom half keeping the top half intact for stuffing the Chutney.Keep immersed in Water to prevent from discolouring.
Wash the Field Beans and remove threads and tips from them.Split open lengthwise into two halves and keep ready.
MUTHIA
If using Dried Kasuri Methi soak in warm Water first for 30 minutes.Drain and wash clean under the Tap before chopping as fine as possible.
Pick,clean and wash the Fresh Methi Leaves and chop finely.Add Salt,Chilli and Turmeric Powders to this and leave aside for 15 minutes.Add the Chick Pea Flour,Carrom Seeds and Oil to it and bind into a firm Dough,sprinkling warm Water as and when needed.Adjust the Salt if needed and form into small equal Balls.Put these in a Steamer.
PROCEDURE
Mix the coarsely ground Pigeon/Green Peas with the Chutney and add a little extra Salt to season the Vegetables to it.
Divide into 2 portions and using half of one stuff the sectioned Egg Plants and New Potatoes with it.Use the other half to smear all over all the cubed Vegetables.
METHOD
Steam these Muthias in the Steamer for 30 minutes till almost cooked and firm.
Use a flat heavy bottomed Vessel for cooking this Dish.The Vessel should have a tight fitting Lid to seal in the Steam while this cooks.
The first layer at bottom should be of the stuffed Egg Plants and New potatoes,followed by a layer of split Field beans.Over this apply an even thin layer of Chutney.On this
lay the Chutney smeared cubed Yams,Green Bananas,Sweet Potatoes and readied Muthias and on this layer again spread a layer of Chutney.Top with the remaining split Field Beans and pour in the Oil round the edges evenly distributing it round the Vessel.Add the Water and cover with a tight fitting lid and place on low flame till cooked through.Allow Steam to subside and serve hot as the main side dish.
TIPS
If desired bake this in an Oven at 180 Degrees Celsius or cook in a Pressure Coker for 2-3 Whistles.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 387.6
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 491.7 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 10.8 g
- Protein: 11.3 g
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