Top 10 Undhiyu recipe

Ingredients for Muthiya:

• 1 cup Gram Flour (besan)
• 1½ cups chopped Fenugreek Leaves
• 1/2 teaspoon Red Chilli Powder
• 1/4 teaspoon Turmeric Powder
• A pinch of Baking Soda
• 1½ teaspoons Sugar
• 1/4 teaspoon Lemon Juice
• Salt to taste
• 1 tablespoon Oil

For Masala:

• 1/4 cup grated Coconut (fresh or dry)
• 1/3 cup Roasted Peanut Powder
• 1/2 tablespoon Sesame Seeds
• 1/4 cup finely chopped Coriander Leaves
• 1/2 tablespoon Green Chilli Ginger Garlic Paste
• 1 teaspoon Sugar
• 1/2 teaspoon Lemon Juice
• Salt to taste

For Curry:

• 3-4 small Brinjals
• 6-7 Baby Potatoes (or large pieces of potato)
• 1/2 cup Surti Papdi, strings removed
• 1/2 cup Valor Papdi, strings removed
• 1/2 cup Tuvar Lilva
• 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
• 1/2 cup Green Peas
• A pinch of Asafoetida (hing), optional
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon Cumin-Coriander Powder
• 1/3 teaspoon Turmeric Powder
• 1/4 teaspoon Garam Masala Powder, optional
• Salt to taste
• 1/2 cup Cooking Oil (or less*)
• 1 cup Water

Instructions:

1. Mix all ingredients for Muthiya in a medium bowl, adding water as needed to make a soft dough.
2. Make small oval-shaped muthiyas and deep fry them in oil until crispy and golden brown.
3. Prepare the masala by mixing all ingredients in a bowl and adjusting seasoning to taste.
4. Peel and prepare all vegetables and stuff them with the masala.
5. In a pressure cooker, heat oil over medium flame and add a pinch of asafoetida, surti papadi, valor papdi, tuvar lilva, green peas, yam, and salt. Cook for 2-3 minutes.
6. Add chilli powder, turmeric powder, cumin-coriander powder, and garam masala powder. Cook for 3 minutes.
7. Add the stuffed brinjal and potato, salt, water, and fried dhokli methi muthiya.
8. Close the lid and cook for 3 whistles. Let the pressure release naturally before serving.