Undhiyu Recipe
Undhiyu ek traditional Gujarati mixed vegetable dish hai jo mitti ke bartano mein ulta pakaya jata hai. "Undhiyu" naam Gujarati shabd "undhu" se liya gaya hai, jiska arth hai "ulta". Ye dish vishesh roop se sardiyon ke mausam mein lokpriya hai jab taazi sabziyan prachur matra mein hoti hain. Yahaan ek vistaarit recipe di gayi hai jisse aap apne ghar par praamanik Gujarati Undhiyu bana sakte hain.
Ingredients
Muthiya (Fenugreek Dumplings) ke liye
1 cup methi ke patte, bareek kata hua
1 cup besan
1 tablespoon adrak-hari mirch ka paste
1 teaspoon haldi powder
1 teaspoon laal mirch powder
1 teaspoon shakkar
1 teaspoon til
Swadanusar namak
1 tablespoon tel
Undhiyu ke liye
1 medium kachha kela, chhila hua aur tukdon mein kata hua
2 chhote aloo, chhile hue aur tukdon mein kate hue
1 medium shakarkand, chhila hua aur tukdon mein kata hua
1 cup ratalu, chhila hua aur tukdon mein kata hua
1 cup hare matar
1 cup tuvar ke dane (tuvar lilva)
1 cup surti papdi, dhaga nikal kar aur adhe mein kati hui
1 cup hari phaliyaan, tukdon mein kati hui
2 medium baingan, chauthai mein kate hue
1 tablespoon adrak-hari mirch ka paste
1 teaspoon haldi powder
1 teaspoon laal mirch powder
1 teaspoon dhaniya powder
1 teaspoon jeera powder
2 tablespoon gud, kaddukas kiya hua
1 tablespoon neemboo ka ras
1/2 cup taaza dhaniya patte, kata hua
Swadanusar namak
1/2 cup tel
1/4 teaspoon hing
Instructions
Muthiya Banana
Aata taiyar karein: Ek mixing bowl mein methi ke patte, besan, adrak-hari mirch ka paste, haldi powder, laal mirch powder, shakkar, til, namak aur tel milayein. Dheere-dheere pani daal kar kada aata goonth lein.
Muthiya ka aakar dein: Aate ko chhote-chhote hisson mein baant kar unhein cylindrical pakode ke aakar mein bana lein.
Muthiya talein: Ek gahi kadhai mein tel garam karein. Muthiya ko sunahara bhura aur kurkura hone tak talein. Paper towel par nikaal kar alag rakhein.
Undhiyu taiyar karna
Sabziyan taiyar karein: Sabhi sabziyon ko dhokar bataye anusar kaat lein aur taiyar rakhein.
Masala Mishran: Ek bowl mein adrak-hari mirch ka paste, haldi powder, laal mirch powder, dhaniya powder, jeera powder, kaddukas kiya hua gud, neemboo ka ras aur namak milayein. Thoda pani daal kar gaadha paste bana lein.
Baingan mein bharien: Baingan mein cheer lagayein aur unmein masala mishran bhar dein.
Sabziyan pakana: Ek badi, bhaari tali ki pan mein tel garam karein. Usmein hing daalein. Masala bhare baingan daalein aur kuch minute tak bhunein. Phir baaki sabziyan daalein aur achhe se milayein.
Pani daal kar pakaayein: Pan mein thoda pani daalein, dhakein aur dheemi aanch par 30-40 minute tak pakaayein, beech-beech mein hilate rahain, jab tak sabziyan naram na ho jaayein.
Muthiya daalein: Jab sabziyan lagbhag pak jaayein, tali hui muthiya daalein. Dheere se milayein aur 10 minute aur pakaayein.
Garnish aur Parosein: Taaza dhaniya patton se garnish karein aur garma-garam puriyon ya rotiyon ke saath parosein.