- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Serves: 6-8
- Freezing: excellent
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Different textures, one amazing taste. This is a traditional recipe from Western India.
- 1 cup (250 mL) chickpea flour
- ½ cup (125 mL) semolina, fine
- ½ cup (125 mL) frozen fenugreek leaves, thawed, extra liquid squeezed
- 1 tsp (5 mL) cayenne pepper
- ¼ tsp (1 mL) turmeric
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) water
- 3 cups (750 mL) Crisco® Vegetable Oil for deep frying
- 3-4 Thai green chilies
- 1 tbsp (15 mL) fresh turmeric roots, peeled, chopped
- 1½ cups (325 mL) cilantro, chopped
- 1/3 cup (75 mL) fresh coconut
- 1½ tbsp (22 mL) lemon juice
- 1 tsp (5 mL) dry mango powder
- Salt to taste
- ½ cup water (optional)
- ¼ cup (50 mL) Crisco® Vegetable Oil
- ½ tsp (2 mL) caraway seeds
- 8 baby potatoes, cross sectioned on top, cut half way through
- 1 cup (250 mL) yam, peeled, cut into 1” (2.5 cm) chunks
- 1 cup (250 mL) purple yam, peeled, cut into 1” (2.5 cm) chunks
- 1 cup (250 mL) surti papdi, whole
- ¾ cup (175 mL) green chickpeas, shelled
- 1 large plantain, cut into 1½ inch (3.8 cm) chunks
- 6-8 baby eggplants, crown chopped off, cross sectioned on top, cut half way through
- 1 cup (250 mL) sweet potatoes, peeled, cut into 1”(2.5 cm) chunks
- Salt to taste
- Mix ingredients for muthiya in a mixing bowl. Use hands to mix well. Divide into 15 parts. Roll into balls.
- Heat oil in a wok for deep frying up to 350°F (175°C).
- Fry muthiya balls in batches of five, until golden brown, 3-5 minutes.
- Remove. Set aside. Grind ingredients for paste using a mortar and pestle or blender. Add water if necessary to aid smooth grinding. Set aside.
- Heat oil in a large pot on medium high heat. Add caraway seeds. As they sputter add potatoes and yams. Stir. Cover and cook for 5-8 minutes. As they begin to change colour add green chickpeas and surti papdi. Cover and cook on medium for 8-10 minutes on medium heat.
- Uncover. Add remaining vegetables. Stir well. Add muthiya and prepared paste. Mix well.
- Cover. Cook for 8-10 minutes on medium heat.
- Adjust salt. Continue cooking until vegetables are cooked through, 5-8 minutes.
- Turn off heat. Serve hot with poori or paratha.
- If fresh not available, use frozen vegetables. Thawed, equal quantity.
- Add up to ½ cup (125 mL) water when adding last batch of vegetables if undhiyu seems too dry.
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