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.
写真: Jatan1992 — Own work · CC BY-SA 4.0 · 出典
材料 & 作り方・手順
8 品目
歴史と由来
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 ステップ
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.
この妥協なきクオリティをあなたの食卓で愉しむために、まずは特別な宴のご相談から始めましょう。
メニューの選定から当日の流れ、全体の雰囲気作りに至るまで、直接お話を伺うことが最も理想的な第一歩となります。