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Undhiyu

Mixed vegetable casserole with a medley of veggies cooked in earthy spices.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

Methi Muthia

  • 1 cup methi/fenugreek leaves washed and chopped
  • 1/2 cup whole wheat flour
  • 3/4 cup besan/chickpea flour
  • 1 tbsp semolina
  • 1 tbsp yogurt
  • 1 tsp sugar
  • 2 tsp ginger, garlic, green chili paste
  • 1 tsp red chili powder
  • 1 tsp cumin coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp oil
  • 1 tsp sesame seeds
  • 1 tsp cumin seeds
  • Salt
  • Water as required

Green Stuffing

  • 1/2 cup tuvar/lilva beans fresh/frozen
  • 1 cup coconut grated
  • 1/2 cup peanuts blanch and roasted
  • 1 tbsp sesame seeds
  • 1 inch ginger
  • 2 green chilis
  • 4 gloves of garlic
  • 1/4 cup coriander leaves chopped
  • 1 tsp sugar
  • 1 tbsp undhiyu masala (can use garam masala instead)
  • Salt

Veggies

  • 1/2 pound potatoes washed and cubbed
  • 1/2 pound purple jam washed and cubbed
  • 1/2 pound sweet potato washed and cubbed
  • 5 baby eggplants
  • 1 raw banana washed and cubbed
  • 1/4 cup peas fresh/frozen
  • 1/4 cup tuvar/lilva beans fresh/frozen
  • 1 cup surti papdi fresh/frozen

Everything else

  • Oil deep frying
  • 2 tbsp oil for tempering
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 tsp cumin coriander powder
  • 2 tbsp undhiyu masala (can use garam masala instead)
  • Salt
  • chopped coriander leaves for garnishing
  • grated fresh coconut for garnishing

Instructions
 

For Methi Muthia

  • Take a large mixing bowl, add besan, whole wheat flour, salt, sugar, sesame seeds, red chili powder, turmeric powder, green chili-ginger, garlic paste, semolina and mix well.
  • Add oil and again mix it well.
  • Add chopped methi, yogurt, mix with your hand and make sticky but semi stiff dough, use water as required.
  • Apply oil on you palm and make small 1 inch cylinder shaped rolls from remaining dough.
  •  Heat the oil in a deep pan, fry muthia on medium flame till all side becomes golden brown.
  • Remove on paper towel and keep it aside.

For Green Stuffing

  • Add all green paste ingredients in a mixer jar, make a coarse paste and keep it aside.

For Final Process

  • Wash and clean baby eggplants, cross cut (make a cross slit) and stuff the green paste into eggplants.
  • Set Instant Pot to saute mode and heat oil. Add hing and cumin seeds, cook them for a minute or until aromatic.
  • Now add the surti papdi, peas and tuvar beans. Next add turmeric, cumin coriander powder, red chili powder and salt.
  • Mix half of the leftover green stuffing.
  • Now place the chopped purple yam, potatoes and sweet potatoes in a neat layer.
  • Sprinkle remaining green stuffing, don't stir.
  • Add ½ cup water from the sides, don't stir.
  • Make a next layer of stuffed eggplants. 
  • Close the Instant Pot with pressure valve to sealing and cook on low pressure for 4 minutes.
  • Press Cancel and quick release the pressure. Gently take the cooked eggplant out, add muthia and cilantro and mix gently. Top with reserved eggplant and enjoy hot!