Undhiyu

Ingredients

• 1 cup Coconut, shredded (Shredded)
• 0.25 cup Coriander leaves
• 2 unit/count Lemon
• 3 teaspoons Sesame seeds
• 3 teaspoons Coriander powder
• 2 teaspoons Salt
• 4 teaspoons Sugar
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric
• 1 inch Ginger
• 1 unit/count Green chillies
• 4 unit/count Garlic flakes
• 0.5 cup Raw banana (Washed, peeled & cut lengthwise into 1 inch)
• 0.5 cup Yam (Washed & diced)
• 0.5 cup Flat beans (Also called surti pappadi or avarakya, cut into small pieces)
• 8 unit/count Baby potatoes (Peeled & slit in length into 4 halves. Do not slit till end.)
• 5 unit/count Brinjal (Slit in length into 4 halves. Do not slit till end)
• 3 tablespoons Ghee
• 1 teaspoon Ajwain
• 0.5 cup Water
• 1 cup Besan
• 0.25 cup Fenugreek leaves (Fresh leaves)
• 0.25 teaspoon Asafetida
• 0.25 teaspoon Baking soda
• 1 teaspoon Oil

Instructions

1. 1In a mixer grinder, combine the shredded coconut, ginger, green chilli, garlic, and coriander leaves with a small amount of water. Grind until smooth. Add sesame seeds, coriander powder, red chilli powder, turmeric, salt, sugar, and lemon juice. Add 2 to 3 tablespoons of water and grind into a fine paste.
2. 2Soak the sliced raw banana and diced yam in water and set aside. Slit the brinjals and potatoes lengthwise, ensuring not to cut through completely. Fill the slits with 1/4 of the prepared masala paste. If the potatoes are hard, partially cook them before slitting and filling with masala.
3. 3In a pressure cooker, heat ghee and add ajwain seeds, stirring until they crackle. Add the stuffed brinjals and potatoes, and top with a portion of the remaining masala paste.
4. 4Add the raw banana and yam to the cooker, layer with more masala paste, and sprinkle with salt. Add flat beans and the remaining masala paste. Pour in 1/2 cup of water, close the lid, and cook for 7 whistles.
5. 5In a bowl, mix together besan, fenugreek leaves, asafetida, baking soda, salt, sugar, red chilli powder, turmeric, lemon juice, and water to form a smooth, firm dough.
6. 6Shape the dough into small flat balls, using oil on your palms to prevent sticking. In a flat pan, heat oil and cook the besan balls until golden brown on both sides. Set aside.
7. 7In a kadai, heat ghee and add the cooked vegetables with masala from the pressure cooker. Add the besan balls and 1/4 to 1/2 cup of water. Cover and simmer for 5 minutes.
8. 8Serve the Undhiyu hot with chapatis or phulka.