Surti Undhiyu

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 3 to 4 servings

Ingredients

For The Muthiya
1 cup chopped fenugreek (methi)
1 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1 tsp turmeric powder (haldi)
1 tbsp red chilli powder
1 tbsp coriander-cumin seeds powder
salt to taste
a pinch of baking soda
1 to 2 tbsp oil
oil for shallow frying
water for kneading

Other Ingredients
150 gms surti papadi (fresh vaal) , stringed and cut into halves
4 small brinjal (baingan / eggplant) , sliced
4 to 5 sliced tendli
1 medium potato , cut into cubes
2 tbsp surti papdi seeds (fresh vaal seeds)
2 to 3 tbsp chopped coriander (dhania)
salt to taste
a pinch of baking soda
1 cup water
1 tbsp oil

To Be Mixed Together For The Masala
1 tbsp garlic-ginger-green chilli paste
1 1/2 tsp turmeric powder (haldi)
2 tbsp red chilli powder
1 1/2 coriander-cumin seeds (dhania-jeera) powder
1/2 cup grated coconut
a pinch of asafoetida (hing)

Method

For the muthiyas
For the muthiyasIn a deep bowl combine the fenugreek leaves, besan, rice flour, turmeric powder, coriander-cumin powder, salt, baking soda and oil and knead using little water.Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat oil in a kadhai and shallow fry until brown all sides.Transfer to a plate. Keep aside.
How to proceed
How to proceedHeat oil in a pressure cooker, add papdi, papdi dhana, potatoes, tendli, brinjal and saute for a minute.Add the coriander leaves and the masala and mix well.Now add salt and a pinch of baking soda and mix well.Add water, mix well and pressure cook for 3 whistles.Once the pressure releases, open the pressure cooker and layer the muthiyas.Again close the lid, and pressure cook for 2 whistles.Once pressure releases, open and transfer to a cooking pan very gently, as the muthiyas should not break.If the undhiyu looks dry, add needed water and cook for a minute.If the undhiyu looks watery, keep on high to medium flame and cook until water dries.Garnish with freshly chopped coriander leaves.Serve with hot puris and shrikand.