It's time to indulge in the most-awaited winter delicacy of Gujarat. A wholesome vegetarian main course dish featuring season's freshest produce like surti papdi and fresh pigeon peas along with a range of aromatic spices. Serve it with hot puri for a homely winter celebration. UNDHIYO Ingredients 250 gms purple yam (kand) peeled 2 raw bananas ½ cup green garlic ½ cup shelled green peas ¾ cup scraped fresh coconut 300 gms surti papdi stringed and seeds separated 4 cups chopped fresh coriander leaves 2 tsps ginger-green chilli paste A pinch of baking soda ½ tsp carom seeds (ajwain) 8 baby potatoes peeled 6 baby brinjals slit into 4 without cutting through Salt to taste 2 tsps coriander powder Muthiya ½ cup whole wheat flour (atta) ¼ cup gram flour (besan) 1 cup chopped fresh fenugreek leaves Salt to taste ½ tsp carom seeds (ajwain) ¼ tsp turmeric powder 1 tsp red chilli powder 1 tsp ginger-green chilli paste 2 tsps oil + for deep frying 2 tbsps yogurt as required Method 1. To make muthiyas mix wheat flour and gram flour in a bowl. Add fenugreek leaves salt carom seeds turmeric powder red chilli powder ginger-green chilli paste 2 tsps oil yogurt and sufficient water and knead into stiff dough. 2. Divide the dough into small equal portions and shape them into cylindrical muthiyas. 3. Heat sufficient oil in a kadai and deep fry the muthiyas till golden. Drain on absorbent paper. 4. Cut purple yam into big cubes. Peel raw bananas and cut into big cubes and put into a bowl. 5. Chop green garlic. Grind together green peas and ¼ cup coconut. 6. Place surti papdi and their seeds in a bowl. Add some of the coconut-green pea mixture and mix. 7. Mix remaining coconut coriander leaves and green garlic. Add ginger-green chilli paste pinch of soda and mix well. 8. Pour 4 tbsps of the hot oil into a non stick pan. Add carom seeds and when they begin to change colour add 2 cups water and let it come to a boil. 9. Add purple yam to raw bananas. Add baby potatoes and brinjals. Add some of the coconut-green garlic mixture remaining coconut green pea mixture and salt and mix well. 10. Add remaining coconut-green garlic mixture coriander powder and salt to the surti papdi mixture and spread it in a layer in the pan. Over it put the vegetable mixture. In between keep the muthiyas. Cover and cook till all the vegetables are done. 11. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #Sanjeevkapoor #Sanjeevkapoorkhazana #undhiyo #undhiyu #mixvegetables #winterspecial #easyrecipes #recipe #gujaratifood #gujju #indianrecipes #recipevideos #indianfood #yummy sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes undhiyo undhiyo recipe how to make undhiyo how to make undhiyo at home undhiyu undhiyu recipe winter recipe winter recipes gujarati recipe guajrati food gujarati recipes winter vegetables gujarati undhiyu recipe gujarati undhiyu undhiyu ki recipe