Undiya

Recipe Type: Indian                                                               Yield: 8
Preparation time: 30 mins                                                     Cooking Time: 30 to 40 mins

Ingredients:

5 small eggplants or brinjal
8 pieces of potato
1/2 cup of fresh pigeon peas
1 cup fresh vaal (surti papdi)
Pinch of baking soda
10 pieces of purple yam
1/2 cup chopped fenugreek leaves
1 tsp turmeric powder
1 tsp chilly powder
3 green chilies
3/4 cup chopped coriander leaves
3 1/2 tsp salt
2 tsp lemon juice
3 tsp coriander powder
3 tsp jeera powder
1 tsp carom seeds (ajwain)
3/4 cup water
1 1/2 cup canola oil
1/2 tsp asafoetida
2 tsp wheat flour
4 tsp sugar
2 tsp of ginger and garlic paste
3/4 cup of fresh grated coconut
1 cooking plantain (raw banana)
1 1/4 tsp of chilly powder
1/4 cup of fresh peanuts (optional)

Method:

Chop the fresh vaal. Add 1/2 tsp of salt, pinch of baking powder, pinch of red chilly powder, and pinch of carom seeds. Mix well and keep aside for half an hour.

To prepare muthiya:
1. In a bowl add chopped fenugreek leaves, 1/2 tsp salt, pinch of haldi powder, 1/2 cup of chickpea flour, 2 tsp of wheat flour, 1 tsp of sugar, 3 tsp of oil, 1 chopped green chilly and 3 tsp of water. Mix well.

3. Prepare round balls. Tap to make little flat.

4. Heat a thick bottom sauce pan. Add 3/4 cup of oil.
5. As oil boils, put muthiya balls and deep fry them.

To prepare stuffing masala:  In a bowl add chopped coriander leaves, 1 tsp red chilly powder, 2 crushed green chilies, 2 1/2 tsp of coriander powder, 2 1/2 tsp of cumin powder, 11/2 tsp of salt, 2 tsp of lemon juice, 2 tsp of sugar, 2 tsp of ginger garlic paste and grated coconut. Mix well.

Note: Taste the stuffing to adjust salt.

1. Cut the eggplant into 4 slits.

2. Stuff the masala into the eggplant openings (slits).

3. Now cut cooking plantain into 3 pieces.
4. Cut each plantain piece into 4 slits.

5. Stuff the masala into the plantain openings (slits).

To cooking: 
1. Heat a thick bottom pan. Add 3/4 cup of oil. Add 3/4 tsp of carom seeds, and 1/2 tsp asafoetida.

2. Put fresh vaal, stuffed eggplant, fresh pigeon peas, potato, stuffed plantain, fresh peanuts (optional) and purple yam.

3. Now put remaining masala.

4. In a small bowl add 3/4 cup of water, 1/2 tsp of turmeric powder, 1 tsp salt, 1 tsp of sugar, 1/2 tsp cumin powder and 1/2 tsp coriander powder. Mix well.

5. Now pour this masala water into cooking vessel. Allow to cook for 20 mins. Occasionally stir.

6. As it almost cooks, add deep fried muthiya and mix well. Cook for another 5 to 6 mins.

Note: Cook on a low flame.