Healthy Undhiyo

We Mumbaites are familiar with this word “Undhiyo” as much as Dhokla, Vada Pav , Kothimbirwadi  and Misal. I know these dishes are mouth watering and tempt us even when we have already had our lunch. Undhiyo from any eatery out comes in with loads of oil and a few veggies and ‘Muthia’ floating in it. For me the idea of a healthy version struck when I actually saw the recipe traditionally made on a popular gujarti TV channel. It has the goodness of all the seasonal vegetables that are available in the winter season along with Coriander leaves and Garlic. I somehow did not agree to the fact that Undhiyo needs to float in oil to make it tasty. So I decided to try out a version of mine with less oil, with lots of vegetables and no guilt.

The Undhiyo thus prepared would 7-8 persons and should be accordingly adjusted if less quantity is required.

Ingredients:

Surti Papdi-1/2 Kilo

Purple Yam/Kand- ¼ kg

Potatoes -¼ kg

Brinjal -1/4 kg Slit lengthwise

Shelled Tovar -1cup

Shelled peas-1cup

Sweet Potatoes ¼ Kg

Raw Bananas -2

Coriander leaves-1 large bunch

Garlic with leaves- 15 cloves

Green chillies- 2-3

Coconut- 1cup grated

oil – 4 tbsp

ajwain -2 tbsp

Seasame seeds or Til -2tbsp

Juice of 2 lemons

For the Muthias

Methi  , chopped fine -1 cup

Besan- 2 tbsp

atta- 1cup

salt to taste

Chili Powder ½ tsp

Turmeric-1/2 tsp

Dhania-jeera powder-1/2 tsp

Method for Muthias:

Combine all the ingredients for muthias with sufficient water and 1 tspoon of oil to make a dough. Shape into oblong balls between palms and deep fry them till golden brown. Keep aside.

 For the Undhiyo

To begin with cut the vegetables in to big pieces.

For the masala, combine Coriander leaves, Garlic, green chillies, salt and some lemon juice. Add some water and grind in a blender.  Mix the chutney with the grated coconut, adjust the salt and apply to each of the above vegetables and keep aside. In a pressure cooker heat 4 Tbsp of oil and add ajwain and Til to it . Layer vegetables with Papdi, Potatoes, Kand , sweet potatoes, shelled tovar and peas, Raw bananas and brinjal  and cook upto 2 whistles or till vegetables are done. Open the cooker when cool and  add muthias to the undhiyo and simmer on low flame. Garnish with grated coconut, muthias and sev.

Good accompaniment with Rotis or Puris. Most of them who tasted the Undhiyo liked it’s flavours and the aroma of variety of vegetables . In my opinion this is the best part of an Undhiyo.