Undhiyo

The first time I tasted Undhiyo was at college, Dr Ashish Nanbhai (my mentor) sir had got it to college in huge tiffin boxes for all of us. I was so amazed at how nice it tasted and seemed nutritious too. His mum is an awesome cook and have been lucky to taste a few things.

After that I would buy it from Tewari bros at Juhu every winter and enjoy it with mum at home.

I decided to make this in December and it was perfect. After that whenever I have made it, I make sure I make it in large quantities to save the "left- overs" both Anand & me enjoy it the next day even more :) 

 Fenugreek/ Methi leaves chopped finely

 Winter vegetables, sweet potato, baby brinjals, raw banana, papdi.

Finely chopped green garlic shoots

 Fresh coriander leaves

 Baby potatoes and curry leaves

 Masala ingredients: Fresh coconut, turmeric, ginger, chillies

 Ground coarsely

 Mixing each vegetable with the masala combined with garlic and coriander

 Raw banana with the masala

 Baby potatoes rubbed with the masala

Papdi

 Filled the slits made in brinjal with masala

Fenugreek/Methi leaves combined with wheat flour, besan(chickpea flour), rice flour, rava, turmeric, coriander powder, lemon juice white til (sesame seeds), salt and oil. 
Make into oblong balls and deep fry in oil.

 Fried muthiya'

Add oil to a thick bottom vessel. Layer the vegetables and add the fried muthiya'.
Pressure cooker is the best for layering.
Cook over slow flame and its done in about 20 mins

This is the only picture I have of the finished product!
It was heavenly and we polished it off.