Gujarati Undhiyu (Undhiyu)

Hoeveelheden zijn aangepast. Bereidingstijden en panformaten blijven hetzelfde.

• 1 lb (450 g)450 g (1 lb) baby potatoes, peeled
• 8 oz (225 g)225 g (8 oz) purple yam (or sweet potato), peeled and cut into 2-inch (5 cm) chunks
• 8 oz (225 g)225 g (8 oz) taro root (arbi/colocasia), peeled and halved
• 8 oz (225 g)225 g (8 oz) eggplant (small Indian variety), halved or quartered
• 8 oz (225 g)225 g (8 oz) fresh surti papdi (or flat green beans), strung and halved
• 8 oz (225 g)225 g (8 oz) fresh tuvar lilva (pigeon peas), shelled (or frozen)
• 1 cup (100 g)100 g (1 cup) fresh green peas
• 1 cup (90 g)90 g (1 cup) grated fresh coconut
• 2 cups (100 g)100 g (2 cups) fresh coriander leaves, packed
• 8–10 green chilies
• 1-inch (2.5 cm) piece fresh ginger
• 8 garlic cloves
• 1 tsp (2 g)2 g (1 tsp) carom seeds (ajwain)
• 1 tsp (2 g)2 g (1 tsp) sesame seeds
• 1 tsp (5 g)5 g (1 tsp) sugar
• 1/2 tsp (1 g)1 g (1/2 tsp) asafoetida (hing)
• 1/2 tsp (1 g)1 g (1/2 tsp) turmeric powder
• 1 1/2 tsp (9 g)9 g (1 1/2 tsp) salt, or to taste
• 1/3 cup (80 ml)80 ml (1/3 cup) peanut oil or vegetable oil
• 1/2 tsp (1 g)1 g (1/2 tsp) baking soda (for muthiya)

For the muthiya (fenugreek dumplings)

• 1 1/2 cups (150 g)150 g (1 1/2 cups) fresh fenugreek leaves, finely chopped (or 1/2 cup dried kasuri methi, soaked)
• 1 cup (120 g)120 g (1 cup) whole wheat flour
• 1/4 cup (30 g)30 g (1/4 cup) gram flour (besan)
• 1 tsp (3 g)3 g (1 tsp) ginger-green chili paste
• 1 tsp (5 g)5 g (1 tsp) sugar
• 1/2 tsp (1.5 g)1.5 g (1/2 tsp) turmeric
• 1 tsp (6 g)6 g (1 tsp) salt
• 2 tbsp (30 ml)30 ml (2 tbsp) yogurt
• 2 tbsp (30 ml)30 ml (2 tbsp) oil
• Oil for shallow frying