Ingredients

6 – 8 cloves garlic
6 -8 potatoes small
3 – 4 baby brinjals
100 grams yam (kand)
1 teaspoon turmeric powder
5 tablespoon oil
2 tablespoon coconut scraped
25 – 30 broad beans (sem fali)
4 green chillies
1 cup coriander leaves
A pinch asafoetida
2 raw bananas
2 inch ginger
1 teaspoon mustard

How to make Undhiyo

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

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