Undhiyo

Source: Kaku aka MIL (Mother-in-law) and my dear friend Shanu Mehta
Time: 2-3 hours
Ingredients:

• 1 pack of frozen undhiyo mix
  
• 1 pack of frozen surati papdi
  
• 1 pack of green garlic

Thaw the frozen veggies - I like to microwave them for about 1/2 minute
tip - The frozen mix that I buy has a few muthiya included I break (marathi - kuskarte) the muthiya and thaw them along with the veggies

Recipe:
Chutney/Masala:
2 vaati (katori) fresh/frozen shredded coconut
1.25 vaati green garlic or 5/6 cloves of garlic
5-6 green chillies
1 inch of ginger
2 vaati fresh coriander leaves
half spoon ova (Ajwain)
salt to taste
grind the chutney
keep 1/2-1 katori chutney aside for tadka..

veggies should be thawed by now.. apply the rest of the chutney to the veggies - mix well.
Keep this mixture covered for about 1 hr

While the veggies are soaking in the spices start making muthiya.. I have made undhiyo with fresh muthiya only.. but one of my friends buys ready made ones and that tastes pretty good too.. I love the aroma of fresh Methi leaves in the muthiya hence the effort.

Raw material:
1 vaati fresh finely cut methi leaves
1.5 vaati kanik (gehun ka aata - wheat flour)
1/2 spoon halad (turmeric) powder
a pinch of tikhat (red chilli) power
salt to taste
1 spoon oil

heat a small-medium size pan
turn the heat low
fry/dry roast the kanik(wheat flour) until it changes its color just slightly. In Marathi - khamang vaas yeto - It is better to under heat the aata than to over heat.. This is because if you over heat, it becomes very difficult to make the dough.



Turn the heat off and transfer the aata into a plate/"paraat". mix in the turmeric powder, chilli powder and salt to taste. Add add oil, methi leaves and mix well. Add water gradually and kneed till the dough is formed.

Take small portions of this dough and shape them like muthiya. Deep fry these until they turn reddish brown. I can never resist to taste these immediately.. :-)

now.. the preparation for the undhiyo is done! A delicious undhiyo is just a few minutes away.. :-)

Depending on which food pyramid you follow (I sometimes follow the inverted one - lots of oil),
heat 2-5 tbl spoons of oil in a kadhai/pan. keep it on medium heat. put 1/2 spoon of ova in the oil, and the remainder of the chutney. crush a few freshly made muthiya and add those in..

Fry this mixture for about 2 minutes on low heat. Add the veggies that have soaked all the spices.. mix and fry for about 2 minutes on low-medium heat. When the veggies start to soften add the freshly made muthiya - save a few (5) for decoration at the end. mix well and fry for 2-3 more minutes.

Taste and add salt/sugar/gud to taste if necessary. I like to add 1/4 spoon of tamarind pulp for brownish color and slightly sour taste.

at this point Undhiyo is almost ready - but as you may notice, the surati papdi takes a long time to cook.. so add a little bit of water and cover the undhiyo till papdi is done. Decorate with Kaju, kismis and rest of the muthiya. Serve hot with fulkas..