#festivecooking
Undhiyu:
 Potatoes - 1/2 Kg

 Broad beans (Surti papadi) - 1/2 Kg

 Peas-1 medium bowl

 Carrot-1 no

 Raw bananas (Kacchha kela) - 2 no's

 Yam (Ratalu Kand) - 100 gms

 Baby brinjals (Ravaiya) - 3 no's

 Ginger - 2 inch piece

 Garlic - 4 cloves

 Green chillies - 3 no's

 Turmeric powder - 1 teaspoon

 Oil - 1/4 cup

 Asafoetida (Hing) - A pinch

 Coriander leaves, green garlic - A bunch chopped

 Mustard seeds (Rai) - 1 teaspoon

 1 table spoon imly water.
Ingredients For Muthiya:
 Gram Flour (besan) - 1/4 cup

 Wheat flour -1/4 cup

 Fenugreek Leaves (Methi)

 Ginger - 1/2 inch piece

 Green Chillies - 2 no's

 Oil to deep fry

 Salt to taste
Ingredients For decoration:
 Coriander leaves, green garlic - chopped

 scraped coconut

 Red Annar dana
Method for undhiyu:
 Dice potatoes, yam , raw bananas, carrot and split brinjals into four without cutting the stem.
 Deep fry one by one vegetables in hot oil until it catches some golden colour .
 Make a paste of garlic, green chillies and ginger and mix cut coriander and garlic.
 Mix all the muthiya ingredients with 1 table spoon oil and prepare a firm dough.

 For muthiya Divide the dough into small portions and shape each into one-inch long half-inch thick rolls, and deep fry in hot oil, remove and keep aside.

String beans and cut into one-inch long pieces, now heat oil in a pan, add in asafoetida and mustard seeds, when mustard seeds crackle mix in ground masala and beans and peas.
 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.
 Add imly water ,Pour a cup of water, cover and simmer on a very low heat for 10-15 minutes, add fried muthiyas and again simmer for 10 minutes shaking occasionally without spoon.
 Decorated;undhiyu;with scraped coconut , chopped Coriander leaves, green garlic and Red Annar dana.
 Enjoy hot and delicious;undhiyu;with Puries ,Jalebies and;Lilva Kachories.
Best wishes for Uttarayan to all ...