Undhiyo

Ingredients:

1 large Onion chopped

1 large Tomato, grind to make a paste

1 medium sized Sweet Potato peeled and chopped in squares

1 medium sized Raw Banana, peeled and cut in rounds

100 gms fresh or frozen Surti Papdi, chopped

100 gms fresh or frozen Purple Yams (Ratalu in Hindi), peeled and cut in squares

100 gms fresh small Bringals cut in half

150 gms small Baby Potato cut in half (no need to peel the skin)

1/2 cup Green Peas fresh or frozen

1/2 cup Cilantro leaves chopped

1 packet frozen Deep Muthiya (store bought) This is optional.

Spices:

1/2 tsp Turmeric Powder

2 tsp Coriander Powder

1/2 tsp Red Chilli Powder

1/2 tsp Cumin Powder

1/2 tsp Amchur Powder

1/2 tsp Garam Masala Powder

2 tbps grated Coconut

1 tbsp Dry Kasoori Methi

1 tsp Ginger Paste

1 tsp Green Chilli Paste

1 tbsp Garlic Paste

Salt to taste

1 tsp Sugar

1 tbsp Oil 

Whole Spices for Tempering:

2 tbsp Sesame or any other oil

1/2 tsp Cumin Seeds

1/2 tsp Sesame Seeds

1-2 Bay Leaves

Directions:

1. Add water and make a paste of the following spices - Turmeric, Coriander Powder, Red Chilli Powder, Cumin Powder, Amchur Powder, Garam Masala Powder, Grated Coconut, Oil, Sugar, and Salt.

2. Mix all the vegetables together and add the Masala paste in Step1, and mix it well. 

3. Heat oil in a big pan. Add cumin seeds, bay leaves, and sesame seeds. 

4. Now add garlic, ginger, and green chilli paste. Saute for a couple of minutes.

5. Add Tomato paste. Cook till it leaves oil.

6. Add the vegetables to the pan and mix it well. 

7. Cover and cook on medium flame until the vegetables are cooked properly.

8. Follow the instructions on the packet to fry the frozen Muthiya's. Break it in halves, and add it to the cooked vegetables.

9. Add Kasoori Methi and garnish with Cilantro leaves.

10. Serve with Puri or Chapati.