Undhiyu

• Ajwain

  2 g

• Coriander leaves

  chopped

  40 g

• Fresh coconut

  grated

  50 g

• Garlic

  8 g

• Ginger

  10 g

• Gram flour (besan)

  80 g

• Green chilli

  15 g

• Lemon juice

  10 ml

• Oil

  45 ml

• Potato

  100 g

• Raw banana

  cubed

  100 g

• Red chili powder

  3 g

• Salt

  to taste

• Sugar

  5 g

• Surti papdi beans

  stringed

  150 g

• Sweet potato

  cubed

  100 g

• Turmeric powder

  2 g

Add to Cart

Flavor profile

Method

1. 1Blend coriander, coconut, green chilli, ginger and garlic into a coarse green masala with sugar and salt.
2. 2Mix gram flour with a little masala, ajwain and water into a dough; shape into muthia dumplings.
3. 3Shallow-fry the muthia until golden and set aside.
4. 4Slit surti beans, yam, purple yam and baby potatoes and stuff some with the green masala.
5. 5Heat oil, crackle carom and ajwain seeds, then add the remaining green masala.
6. 6Layer in the vegetables with turmeric and chilli powder.
7. 7Add a splash of water, cover tightly and cook on low for 25 minutes.
8. 8Fold in the fried muthia gently and cook another 5 minutes.
9. 9Finish with lemon juice and coriander, then serve hot.