This dish is favourite at all times. Tastes great with kadhi and puri.
- Preparation time: 20 minutes
- Cooking time: 90 minutes
- Serves: 4 to 6
Ingredients
- 100 grams small black brinjal
- 1 raw banana
- 300 grams sweet potatoes (sakhariya peeled and cut in pieces)
- 200 grams potatoes (peeled)
- 500 grams kand (peeled and cut in pieces)
- 500 grams surtipapdi (string them)
For the stuffing in the potato, sweet potato, banana and brinjal
- 1 tbsp ginger green chilli paste
- 1 tsp asafoetida (hing)
- 1 cup chooped coriander (kothmir)
- ½ cup grated coconut
- 1 tsp dhanajeera powder
- Salt and chilli powder to taste
- ¼ cup oil
- ½ cup chopped green lasan
For the kothmir paste
- 2 tbsp oil
- 1 tsp asofetida (hing)
- 1 tbsp Ginger paste
- 1 tsp Soda bi carb
- 2 tbsp Sugar
- 2 cups chopped kothmir
- ½ cup water
For the methimuthiyas
- 2 cup chopped methi
- 1 tsp ginger chilli paste
- 1 ½ cup wheat flour (atta)
- Salt to taste
- 1 tbsp oil
- ¼ tsp asofortida (hing)
- 1 tbsp sugar
- ½ cup water
Method
For the kothmir paste
- Blend the kothmir and ginger paste in a mixer.
- Remove the kothmir ginger paste and add the other ingredients.
For the stuffing
- Mix all the ingredients together
For the methimuthiyas
- Mix all the ingredients of the methimuthiya together.
- Make cylindrical muthiya shapes of the mixture.
- In a vessel heat oil, fry the muthiyas till well cooked.
- Remove on absorbent paper.
How to proceed
- Heat oil in a vessel, add the kothmir paste and saute for ½ minute
- Add the papdi and cook for 2 minutes.
- Make a criss-cross slit on the brinjals, potatoes, sweet potatoes, banana and fill them with the stuffing.
- Add the kand, brinjal, potato, sweet potato and banana to the mixture.
- Add the left over stuffing
- Add 2 cups of water, salt to taste, cover with a lid and let it cook for 50 minutes.
- Stir occasionally.
- When the undhiya is well cooked add the muthiyas and green lasan.
