Chef Ganga Singh who prepares this dish, says, “Undhiyu is such a flavourful, slow-cooked delight. It is each warming and scrumptious.” He shares his recipe so that you can strive…
SURTI UNDHIYU
Components
For base (for grinding)
1. Inexperienced garlic – ½ cup
2. Grated coconut (with out the darkish pores and skin) – ½ cup
3. Peanuts uncooked – 1 tbsp
4. Contemporary coriander – 6 tbsp
Spices and masala combine
1. Inexperienced chilli paste – 1 tbsp
2. Ginger paste – 1 tbsp
3. Haldi powder – 1 tsp
4. Dhania powder – 1 tsp
5. Jeera powder – 1 tsp
6. Garam masala powder – 1 tsp
7. Ajwain – 1 tsp
8. Salt to style
9. White til – 1 tbsp
10. Sugar – 1 tbsp
11. Hing – 1 tbsp
12. Inexperienced garlic – 100 gms
13. Entire jeera – 1 tbsp
14. Entire mustard – 1 tbsp
15. Imli – 50 gms
16. Contemporary grated coconut – 100 gms
17. Chopped recent inexperienced coriander – 100 gms
For stuffing masala
18. Contemporary grated coconut – 30 gms
19. Inexperienced dhaniya – 30 gms
20. Haldi – 1 tsp
21. Salt – 3 gms
22. Coriander powder – 1 tsp
23. Cooking oil – 1 tbsp
Contemporary Greens
24. Shakarkand – 75 gms
25. Purple Yam (rataloo) – 75 gms
26. Suran – 75 gms
27. Child potato – 75 gms
28. Tindola – 50 gms
29. Small baingan – 4
30. Uncooked banana – 1 (minimize into 6)
31. Surti papdi – 75 gms
32. Inexperienced peas – 75 gms
33. Suran – 75 gms
34. Lilva dana – 50 gms
35. Tuvar dana – 50 gms
For tempering (Tadka)
1. Cooking Oil – 100 gms
2. Garlic paste – 1 tsp
3. Hing – 1 tsp
4. Ajwain – 1 tsp
5. Inexperienced chilli paste – 1 tsp
6. Mustard – 1 tsp
7. Inexperienced garlic – 50 gms
For Methi Muthiya
1. Contemporary methi – 2 cups
2. Inexperienced chilli paste – 2 tsp
3. Ginger paste – 1 1/2 tsp
4. Garlic paste – 1 tsp
5. Salt – 1 tsp
6. White until – 1 tbsp
7. Hing – ½ tsp
8. Haldi powder – 1 tsp
9. Sugar – 1.5 tsp
10. Curd – 1 tbsp
11. Oil – 2 tbsp
12. Besan – 1 cup
13. Atta kar kara – ½ cup
14. Maida – ½ cup
15. Entire dhaniya – 1 tsp
16. Entire jeera – 1 tsp
17. Water – As wanted to knead dough (3-4 tbsp)
Technique
1. Take all of the substances for base and grind to a rough consistency.
2. Combine the substances for stuffing masala.
3. Slit the greens for stuffing – Child potato, banana, small baingan, tindola, uncooked banana and stuff with stuffing masala.
4. Lower the greens – Purple yam, shakarkand and suran to roughly 1 inch cube dimension items and deep fry this within the oil.
5. Combine the substances for methi muthiya, type small roundels and deep fry them.
6. Warmth the oil in cooking pan, add tempering substances and sauté effectively.
7. Add coarsely floor base masala, all the blending masala.
8. Add stuffed greens and surti papdi, inexperienced peas, lilva dana, tuvar dana and pour scorching water.
9. Add deep fried greens and blend effectively.
10. Add methi muthias, as soon as all of the greens are cooked.
11. Your Undhiyu is prepared. Serve it scorching with puris.