1tablespoonginger + green chili pasteor ½ inch ginger + 2 to 3 green chilies - crushed to a paste in mortar-pestle
¼teaspoonred chili powder
¾ to 1teaspoonsugar or add as required
½teaspoonsaltor add as required
1 to 1.5tablespoonwater or as required
for green masala
½cuptightly packed grated coconut
3tablespoonfinely chopped coriander leavesor ¼ cup finely chopped coriander leaves
½tablespoonginger pasteor 1 to 1.5 inch ginger crushed to a paste in mortar-pestle
½tablespoongarlic paste or green garlic chives pasteor 8 to 10 garlic crushed to a paste in mortar-pestle
½tablespoongreen chili pasteor 2 to 3 green chilies crushed to a paste in mortar-pestle
¼ to ½teaspoonturmeric powder
½teaspoonred chili powder
1tablespoonsugar or add as per taste
¾ to 1teaspoonsaltor add as required
for tempering undhiyu
⅛teaspoonasafoetida(hing) or 2 to 3 pinches of asafoetida
4 to 5tablespoonsesame oilor peanut oil or any oil
String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).
After stringing them and halving them, rinse very well. Strain and keep aside. I used 150 grams of beans which yielded 2 cups stringed and podded beans.
In a bowl of water, peel, rinse and place the other veggies - 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. Also keep 8 to 10 small brinjals.
Note that the only the upper stalk of the brinjals have been removed and they have not been slit. You can also just rinse and keep the brinjals aside.
preparing methi muthia for undhiyu
Take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.
Add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.
Just mix everything and keep aside covered for 10 to 15 minutes.
Then add 1 to 1.5 tbsp water and mix really well. Keep the mixture slightly sticky, so that the methi muthia remains soft after cooking.
Apply some oil in your palms and shape the muthias. Keep aside covered with a bowl or lid. If you want you can also deep fry methi muthia. If fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes.
making green masala mixture
Take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.
In a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and 2 to 3 green chilies. You can also grind all three of them together. If using ready paste then add ½ tbsp ginger paste, ½ tbsp garlic paste, ½ tbsp green chili paste. You can also garlic chives instead of garlic.
Add 2 tbsp sesame seeds, ½ tbsp ginger paste, ½ tbsp garlic paste or green garlic chives paste, ½ tbsp green chili paste, ¼ to ½ tsp turmeric powder, ½ tsp red chili powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar ¾ to 1 tsp salt.
Mix very well and then check the taste. Add more lemon juice, salt or sugar if required.
From the base, give a criss cross slit to the brinjals and stuff the masala in it. In the same way also, stuff the masala in the potatoes. If you want you can stuff the masala in the raw bananas also. Keep the stuffed veggies aside. Some stuffing masala will be left. Keep this aside.
tempering and cooking undhiyu
Heat 4 to 5 tbsp sesame oil or peanut oil in a pressure cooker. Add ½ tsp ajwain or carom seeds & ½ tsp cumin seeds. Stir and fry the ajwain and cumin seeds till they change their color. A few seconds. You can also use sunflower oil or safflower oil.
Then add ⅛ tsp asafoetida/hing. Stir.
Now add the stringed and podded beans. If you are using fresh pigeon peas, you can add them at this step.
Stir well. To preserve the green color of the beans you can add a pinch of soda. I did not add.
Now add half a portion of the leftover coconut masala.
Again stir very well and saute for 3 minutes on a low to medium flame. Then make a neat layer of the beans at the bottom.
Then place the chopped purple yam in a neat layer.
Then make another layer of chopped raw bananas and sweet potato.
Now sprinkle ¼ of the coconut masala evenly. Don't stir.
Make a next layer of stuffed brinjals and potatoes.
Add ½ cup water from the sides. Don't stir.
Now gently place the prepared methi muthia in a layer. Sprinkle 2 to 3 pinches of salt all over.
Cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.
When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
While serving if you want, you can garnish surti undhiyu with chopped coriander leaves or some grated coconut. Serve undhiyu with pooris.
Substitutes you can make in undhiyu:
Purple yam - elephant foot yam or regular yam.
Small brinjals - medium sized aubergines.
Fresh pigeon peas - fresh green chickpeas, edmame beans, green peas.
Surti papdi - fava beans, edmame beans, fresh lima beans.