Undhyun

Undhiyun (Gujarati winter speciality)
Ingredients:
Papri – preferably small variety
Potato – cut in four cubes
Yam – small piece cubed
Sweet Potato – cut in cubes
Peas – handful
French beans – few cut into large bits
Small round brinjals – slit into 4
Ripe banana
Cooking oil
Ajwain
Ginger
Garlic
Green Chillies
Hara Dhaniya
Coconut (optional)
Salt
Sugar
Haldi
For Muthia - besan, atta, methi leaves
Garnish - corriander leaves and fresh green garlicMethod:Papri is in major proportion. Keep whole – remove vein from sides. Make paste of adrak lasun and green chillies, hara dhaniya and coconut (dessicated coconut can be used), salt and pinch of sugar. Coconut is optional.Mix all the vegetables except brinjals and banana. Apply the masala paste, some ajwain, haldi, salt and oil in good amount. This can be done directly in the pan in which undhiyun is to be cooked. Cover pan tightly and place on fire. Lower the heat once the vegetables get heated up. Add muthia. Do not stir the vegetables but toss from time to time. Stuff the brinjals with the masala paste and add to the vegetables when they are half done.To make muthia: take besan, little atta (1/4 in proportion to the besan). Add oil and rub in to resemble bread crumbs. To this add some chopped methi leaves – kasuri dry methi may be used if fresh methi is not available – salt, ajwain, adrak green chiliies paste and pinch of sugar. Knead with very little water into tight dough. Then shape into either little balls or elongated shaped muthiyas. Deep fry in oil till brown in colour.When all the vegetables are cooked, cut the ripe banana into 1” slices with the skin and place on top of the vegetables about 5 minutes before removing pan from fire.Sprinkle some dhaniya-jeera powder and red chillies powder and toss (this is optional)Sprinkle plenty of chopped hara dhaniya and finely chopped hara lasun before serving.Some people like to pour oil – preferably ground nut or til oil – unheated individually on the vegetables. Serve with rotis – preferably ‘saat padi’.