UNDHIYU

Ingridients

1.Garlic-- 6 - 8 cloves
2.Baby brinjals--3 - 4
3.Potatoes small--6
4.Turmeric powder--1 tsp
5.Oil--5 tblsp
6.Yam (kand)--100 gms
7.Broad beans (sem fali)--25 - 30
8.Green chillies--4
9.Coconut scraped--2 tblsp
10.Asafoetidaa-- pinch
11.Bananas--2 raw
12.Coriander leaves--1 cup
13.Ginger--2 inch
14.Mustard--1 tsp

Method

1. Wash, take off and dice potatoes, yam and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Make a paste of garlic, green chillies and ginger and mix cut coriander.
4.Mix all the muthiya ingredients except oil and prepare a firm dough. 5.Divide into small portions and shape each into one-inch long half-inch thick rolls.
6.Deep fry in hot oil, remove and keep aside.
7.String beans and cut into one-inch long pieces.
8.Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
9.When mustard seeds crackle mix in ground masala and broad beans. 10.Put the rest of the vegetables in layers one on top of the other. 11.Sprinkle salt and turmeric powder.
12.Stir fry for five minutes on high flame heat.
13.Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
14Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
15. Shake the vegetables occasionally but do not use a spoon to stir. 16.Serve hot decorated with scraped coconut.