#recchopped

Surti Undhiyu

How to make Methi Muthiya

Ingredients
• 1 cup wheat flour

• 1/4 cup gram flour

• 1/2 cup chopped fenugreek leaves

• Few sprigs of chopped cilantro

• 1/2 tsp sugar

• 1 tbsp salt

• 1/2 tsp red chilli powder

• 1/4 tsp turmeric powder

• 1 tbsp chilli garlic ginger paste

• 1 tsp sesame seeds

• 1 tsp carom seeds

• 1 tsp oil

• 1 cup water
Method

• Mix wheat flour with gram flour.

• Add fenugreek leaves, cilantro, sugar, salt, red chilli powder, turmeric powder, chilli garlic ginger paste, sesame seeds, carom seeds and oil. Mix well.

• Add water gradually, and knead into a firm dough.

• Make either round or log shaped muthiya.

• Deep fry muthiyas. You can also shallow fry to avoid excess oil. Keep aside.
For the vegetables

Ingredients

• 1/2 cup lilva tuvar (green pigeon peas)

• 1/2 cup val papdi (Indian flat beans)

• 1/2 cup surti papdi

• 10 baby potatoes

• 1/2 cup purple yam

• 1/2 cup white yam (ratalu)

• 6 baby eggplants

• 1/2 cup sweet potatoes

• Green masala prepared below

• 1 cup shredded coconut

• 1/4 cup fenugreek leaves finely chopped

• Green masala

Method

• To make green masala, blend 1/2 cup green chillies, 1 inch ginger piece, 5-6 garlic cloves, a bunch of green garlic shoots along with the garlic, 2 cup cilantro, a pinch of salt, 1/2 tsp carom seeds, 1/2 tsp cumin seeds, 1 tsp sugar in a blender.

• Add as little water as possible and make a thick green paste. Keep aside.

• Take the baby potatoes, de-skin them and slit them with a '+' shape on one side. Ensure it is not cut through the other side. Repeat for baby eggplants.

• Cut the remaining vegetables into cubes, about the same size as the potatoes and eggplants.

• Mix the green masala with shredded coconut and use 1/4th of the masala to stuff the potatoes and eggplants.

Assembly

• Heat 5 tbsp oil in a big and deep pan.

• If the muthiya is to be shallow fried, use this oil to shallow fry and make the undhiyu in the same oil. This gives the oil an extra flavour!

• Once muthiya is crisp and golden brown on the outside, remove from the oil onto a kitchen towel.

• Add 1 tsp each of mustard seeds, cumin seeds, carom seeds, sesame seeds and a pinch of asafoetida in the oil.

• Once the mustard seeds pop, add half of the remaining green masala and let it sizzle for a minute or two.

• Add all the greens (lilva tuvar, val papdi and surti papdi) to the oil.

• Sprinkle some salt and sugar on them, to avoid discoloration.

• Layer the potatoes, yams and sweet potato.

• Put the remaining green masala on the top and finally add the eggplants and muthiya.

• Top the mixture with fenugreek leaves and some shredded coconut.

• Make a mixture of 2 tsp salt, 1 tsp sugar and half cup water.

• Sprinkle the mixture on top of the undhiyu and cover it. Cook for 30 to 35 minutes till the vegetables are soft.

• Before serving, mix the undhiyu well, top with shredded coconut and cilantro and serve with puri or phulka.