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Name: Undhia
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 250 g Surti papadi (or other green; 12 Baby potatoes peeled; 2 sm Carrots; 1 Big bunch fenugreek leaves; 1 tb Vegetable oil; 1 1-inch piece ginger; 1 Clove garlic crushed; 150 g Tomatoes blanched, peeled; 2 sm bananas Raw; Salt to taste; 2 sm guavas Raw; 125 g Besan (chickpea) flour; 1 ts Cumin seeds; 1/2 Coconut finely grated; 5 sm Eggplants (about 2-4 inches); 1 ts Garam masala; 2 Sweet potatoes; 2 tb sesame seeds Roasted and pounded; 1 tb Sugar; 1 Big onion minced; 2 Green chillies; 4 Cloves garlic; 4 Green chillies; 1/2 c green toor pulse Shelled; Buttermilk (i.e., yoghurt); 1 pn Asafoetida; 1 sm bunch coriander leaves; 1/4 ts Ajwain

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INGREDIENTS

250 g Surti papadi ; (or other green
12 Baby potatoes ; peeled
2 sm Carrots
1 Big bunch fenugreek leaves
1 tb Vegetable oil
1 1-inch piece ginger
FOR MUTHIA
1 Clove garlic ; crushed
150 g Tomatoes ; blanched, peeled
2 sm bananas ; Raw
Salt to taste
2 sm guavas ; Raw
125 g Besan (chickpea) flour
1 ts Cumin seeds
1/2 Coconut ; finely grated
5 sm Eggplants ; (about 2-4 inches)
1 ts Garam masala
2 Sweet potatoes
2 tb sesame seeds ; Roasted and pounded
1 tb Sugar
1 Big onion ; minced
2 Green chillies
4 Cloves garlic
4 Green chillies
1/2 c green toor pulse ; Shelled
Buttermilk ; (i.e., yoghurt)
1 pn Asafoetida
1 sm bunch coriander leaves
1/4 ts Ajwain

Servings

INSTRUCTIONS

This is one of the "fancy" dishes of Gujerati cuisine. Its really rich and delicious. This recipe is from a cookbook -- Vegetarian Wonders From Gujerat, by Aroona Reejhsinghani -- with which Ive had some success, but I havent made this dish. This version includes muthia, which are like dumplings, though Ive never eaten undhia with muthia -- its not essential to the dish. The papadi is a major component. Its a very broad bean, which looks like a broader, thicker snow pea pod. If you cant get it, I suppose you could substitute some other green bean. Green toor pulse is the fresh version of toor dal. Good luck! Mix all the muthia ingredients together with the exception of buttermilk, then add enough buttermilk to form soft and pliable dough. Form the dough into small oblong-shaped balls and steam for half an hour, or till done. Remove from fire and set aside. Peel and cut bananas, sweet potatoes, guavas and carrots into pieces. Make four vertical cuts in each eggplant. String the papadis. Powder ajwain and cumin seeds. Heat 4 tblsp. oil and add asafoetida and all the ground spices, and chillies, ginger and garlic after grinding them. Fry briefly, then add tomatoes and sugar and cook till soft. Put in all the vegetables, mix well, then put in the peanuts, the toor pulse, and half of the grated coconut. Cover tightly and cook without adding water over a slow fire until the vegetables are almost done. Mix in the sesame seeds and arrange muthias on top. Cover and cook once again until the vegetables are done. Serve hot decorated with coriander leaves and remaining grated coconut. Posted to FOODWINE Digest 26 Jun 97 by Nancy Gandhi on Jun 27, 1997

NOTES

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Undhia

250 g Surti papadi (or other green
12 Baby potatoes peeled
2 sm Carrots
1 Big bunch fenugreek leaves
1 tb Vegetable oil
1 1-inch piece ginger
 FOR MUTHIA
1 Clove garlic crushed
150 g Tomatoes blanched, peeled
2 sm bananas Raw
 Salt to taste
2 sm guavas Raw
125 g Besan (chickpea) flour
1 ts Cumin seeds
1/2 Coconut finely grated
5 sm Eggplants (about 2-4 inches)
1 ts Garam masala
2 Sweet potatoes
2 tb sesame seeds Roasted and pounded
1 tb Sugar
1 Big onion minced
2 Green chillies
4 Cloves garlic
4 Green chillies
1/2 c green toor pulse Shelled
 Buttermilk (i.e., yoghurt)
1 pn Asafoetida
1 sm bunch coriander leaves
1/4 ts Ajwain

This is one of the "fancy" dishes of Gujerati cuisine. Its really rich and  delicious. This recipe is from a cookbook -- Vegetarian Wonders From  Gujerat, by Aroona Reejhsinghani -- with which Ive had some success, but I  havent made this dish. This version includes muthia, which are like  dumplings, though Ive never eaten undhia with muthia -- its not essential  to the dish. The papadi is a major component. Its a very broad bean, which  looks like a broader, thicker snow pea pod. If you cant get it, I suppose  you could substitute some other green bean. Green toor pulse is the fresh  version of toor dal. Good luck!    Mix all the muthia ingredients together with the exception of buttermilk,  then add enough buttermilk to form soft and pliable dough. Form the dough  into small oblong-shaped balls and steam for half an hour, or till done.  Remove from fire and set aside. Peel and cut bananas, sweet potatoes,  guavas and carrots into pieces. Make four vertical cuts in each eggplant.  String the papadis. Powder ajwain and cumin seeds. Heat 4 tblsp. oil and  add asafoetida and all the ground spices, and chillies, ginger and garlic  after grinding them. Fry briefly, then add tomatoes and sugar and cook till  soft. Put in all the vegetables, mix well, then put in the peanuts, the  toor pulse, and half of the grated coconut. Cover tightly and cook without  adding water over a slow fire until the vegetables are almost done. Mix in  the sesame seeds and arrange muthias on top. Cover and cook once again  until the vegetables are done. Serve hot decorated with coriander leaves  and remaining grated coconut. Posted to FOODWINE Digest 26 Jun 97 by Nancy  Gandhi <gandhi@GIASMD01.VSNL.NET.IN> on Jun 27, 1997

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Nutrition

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Serving Size: 1 Serving (6719g)
Recipe Makes: 1

Calories: 5526
Calories from Fat: 1086 (20%)

Amt Per Serving		% DV

	Total Fat 120.7g	161 %
	Saturated Fat 68g	340 %
	Monounsaturated Fat 19.6g
	Polyunsanturated Fat 22g
Cholesterol 10mg		3 %
Sodium 5086.3mg		175 %
Potassium 23409.1mg		616 %
Total Carbohydrate 987.1g		290 %
	Dietary Fiber 251.5g	1006 %
	Sugars, other 735.6g
Protein 194g		277 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5526

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