Undhiyu
Undhiyu is Gujarat's elaborate winter vegetable dish, traditionally cooked slowly with seasonal beans, roots, green masala and fenugreek dumplings. Its name refers to the old upside-down earthen-pot method.
Foto: Jatan1992 — Own work · CC BY-SA 4.0 · Fuentes
Ingredientes & Pasos de preparación
8 ingr.
Nota histórica
Undhiyu is Gujarat's elaborate winter vegetable dish, traditionally cooked slowly with seasonal beans, roots, green masala and fenugreek dumplings. Its name refers to the old upside-down earthen-pot method.
5 pasos
Mix coconut, coriander, peanuts, sesame, ginger, garlic, chilli and spices into a coarse green masala.
Combine fenugreek, chickpea flour and seasoning with a little oil and water; shape small muthiya and steam or shallow-fry.
Slit the aubergines and potatoes and pack with masala; cut yam and banana into large pieces.
Layer beans, roots and stuffed vegetables in a heavy pot with remaining masala, oil and a splash of water; cover tightly and cook gently.
When tender, fold in the muthiya without breaking the vegetables and cook for five more minutes.
Serve hot with puri, shrikhand and a squeeze of lime for a festive Gujarati meal.
Si desea sentir esta calidad en su mesa, el siguiente paso es la planificación del servicio.
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