UNDHIA

It is a vegetable side dish, popular in Gujarat.   This recipe is shared by Mrs. Nishitha Jatin, my flat friend. We all had a chance to enjoy this food in our flat party and all my flat friends are waiting to get this recipe since it is a bit tedious to note down in a paper (and to prepare of course). I can say, this recipe is a real feast for those who are much interested in cooking and trying out new dishes.

I have given the English names of vegetables along with Gujarati names where ever required. Still, if you find difficulty in knowing the item, please refer some dictionary or write to me.

Masala – items and method:

Turmeric                              1 spoon

Salt                                         1 spoon

Red chilly powder         ½ spoon

Dhania powder               3 tbsp

Garam masala                2 spoons

Coconut powder             2 tbsp

Fennel                                   2 spoons

Til                                            2 tbsp

Peanuts powder             2 tbsp

Oil                                            2 tbsp

Sugar                                     2 tbsp

• Mix all above spices in a vessel very well.

MUTHIA – items and method:

Methi leaves                                     little

Coriander leaves                           little

Green chilly                                       2 to 3

Ginger                                                   fairly big piece

Garlic                                                     7 to 8 cloves

Besan (kadalai mavu)               4 tbsp

Atta                                                         2 tbsp

Rava                                                      1 spoon

Salt                                                         as required

Garam masala                                ½ spoon

Ajwain(omam)                                little

Til (ellu)                                               little

Sugar                                                     1 spoon

Turmeric                                              pinch

Curd                                                        2 tbsp

• Chop the methi leaves, coriander leaves, green chilies, ginger and garlic finely.
• Add with all other items mentioned under muthia, adding water if necessary into a thick dough.
• Make small balls (the size should match with cut vegetable size) and fry in oil.
• After frying this, the oil may contain small bits of the fried stuff, so use the same oil to continue further to make main dish.

MAIN DISH items and METHOD:

Potato                                                   1 small

Ratalu(purple yam)                     100 gm

Suran(yam-senaikizhangu)    200 gm

Tuver Lilva(pigeon peas)           250 gm

Valor papdi(broad beans)         50 gm

Surti papdi(Val bean)                   50 gm

Brinjal                                                     3 small

Green peas                                           50 gm

Capsicum                                             1 small

Carrot                                                     1 small

Tomato                                                  1 medium size

Cauliflower                                         2 to 3 florets

Green chilly                                        4 to 5

Ginger                                                    50 gm

Garlic                                                     10 to 15 cloves

Lemon                                                  ½

• Cut all the vegetables into medium size pieces.
• Deep fry ratala & suran in oil and keep aside.
• Cook potato in microwave for 3 to 4 minutes.
• Cook tuver, papdi, peas, surti papdi, carrot and all other vegetables with little salt for 2 whistles.
• Heat 4 to 5 tbsp of oil, add mustard(1 spoon), jeera(1 spoon), ajwain(omam)-(1 spoon), hing(1 spoon), peanuts, cashews, green chilly, ginger, garlic and fry for 2 minutes.
• Add tomato, capsicum, cauliflower and brinjals.
• Now add cooked vegetables (take out cooked water, but don’t throw away, use it for adding later).
• Keep burner in sim and leave it for 8 to 10 minutes.
• Stir in between and mix it well.
• Add masala and leave it for 4 to 5 minutes in sim gas.
• Now add muthia and boil it for 10 to 15 minutes till well cooked.
• Switch off burner and add lemon juice and mix well.
• Taste it and add salt or chilly powder if required and mix it well.

Garnishing items and method:

Peanut                                                 little

Kismis(raisin)                                  little

Kaju(cashew)                                  little

Grated coconut                              little

Coriander leaves-chopped     half handful

• Garnish with above items.

Recipe shared by Mrs. Nishitha Jatin, my flat friend.