Kishoriben's Green Undhiyu
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Kishoriben's Green Undhiyu calories by ingredient
Introduction
My neighbour Kishoriben is a very spry 74 year old----looking at her spare frame one wouldn't put her beyond 60!!!!She is a great Cook---and loves to keep her hand in touch with all the Traditional Flavours for both her sons live away-----the older one in Australia the younger one in the U.S.A.----so her efforts are greatly appreciated by us---her neighbours for 35 years----for the great variety she adds to our Menus!!!This is a Winter Speciality---given the abundance of Vegetables available then in the Markets!!!However outside India,packets of Frozen Undhiyu Vegetables are easily available in Indian Stores for those interested in trying this recipe out. My neighbour Kishoriben is a very spry 74 year old----looking at her spare frame one wouldn't put her beyond 60!!!!She is a great Cook---and loves to keep her hand in touch with all the Traditional Flavours for both her sons live away-----the older one in Australia the younger one in the U.S.A.----so her efforts are greatly appreciated by us---her neighbours for 35 years----for the great variety she adds to our Menus!!!This is a Winter Speciality---given the abundance of Vegetables available then in the Markets!!!However outside India,packets of Frozen Undhiyu Vegetables are easily available in Indian Stores for those interested in trying this recipe out.Number of Servings: 15
Ingredients
-
INGREDIENTS
100gms.Sesame Oil
300ml.Water
CHUTNEY
1cup Raw Coconut (shredded)
2.5" piece Fresh Ginger Root
3tbsps Lemon Juice
1 medium Bunch Fresh Coriander (Cilantro)Leaves
1 bunch Fresh Tender Garlic Shoots(Chives)
10-20 hot Green Chillies(According to taste)
3 tbsps. Coriander-Cumin Powder
2tbsps.Garam Masala Powder
1 tsp.Turmeric Powder
1.5 tbsp.Sugar
1 tbsp.Salt .
VEGETABLES
750gms Green Field Beans,small(Surti Papadi ani Daaney/Lilvaa Skins and Seeds)
250gms.Green Pigeon Peas(Toor/Toovar/Arhar Daaney)
OR
250gms. Green Peas
250gms.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 Potatoes
4 Green Bananas
MUTHIA
0.5 cup Chick Pea Flour(Besan)
OR
0.5 cup Yellow Mung Dal Flour
1 small bunch Fresh Fenugreek (Methi) Leaves
OR
50gms. Dried Kasuri Methi
1tbsp. Sesame Oil
1tbsp.Carrom Seeds(Oava/Ajma/Ajwain)
2 tsps.Red Chilli Powder
0.5 tsp.Turmeric Powder
Salt to taste
Warm Water to bind
Directions
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.