Undhiyu - Jain

Preparation:25 mins
Cook: 45 mins
Total Time: 701 hours 10 minutes
Servings: Makes 4 serving

Ingredients

For The Methi Muthias (makes Approx. 18 To 20)
3 cups chopped fenugreek (methi) leaves
salt to taste
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
3 tsp green chilli paste
2 1/2 tsp sugar
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
a pinch soda bi-carb
3 tbsp oil
oil for deep frying

Other Ingredients
1 raw banana , cut into cubes
1 1/4 cups surti surati beans (fresh vaal) , stringed and cut into halves
1/4 cup ivory gourd
1/4 cup fresh toovar (arhar) dana
2 tbsp oil
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
a pinch of soda bi-carb
salt to taste

To Be Mixed Together For Coriander-coconut Masala
1 cup freshly grated coconut
1/2 cup finely chopped coriander (dhania)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp green chilli paste
1 tbsp sugar
1 tbsp lemon juice
salt to taste

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method

For the methi muthias
For the methi muthiasCombine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.Add all the remaining ingredients and knead into a soft dough, adding water only if required.Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.
How to proceed
How to proceedMake a criss-cross slit on each banana piece, ivory gourd taking care not to separate the segments.Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.Combine the fresh papdi, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.Add the stuffed bananas, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.Allow the steam to escape before opening the lid.Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.Serve hot garnished with coriander.