Undhiyo - SK Khazana This famous mixed vegetable dish from Gujarat is made during the winter months This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 31 Mar 2020 in Recipes Course New Update Main Ingredients Small brinjals, Small potatoes Cuisine Gujarati Course Main Course Vegetarian Prep Time 41-50 minutes Cook time 21-25 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Undhiyo - SK Khazana 8 Small brinjals 8 Small potatoes 2 Medium raw bananas cut into 1½ inch pieces and slit crosswise 150 grams Purple yam peeled and cubed 150 grams Surti papdi stringed and halved 2 cups Fresh coriander leaves chopped 1/2 cup Green garlic chopped 1 teaspoon Green chillies finely chopped 1 1/2 cups Fresh coconut scraped to taste Salt 1 cup Gram flour 1/2 cup Whole wheat flour 1/4 cup Yogurt 1 tablespoon Garlic-green chilli paste 1 teaspoon Coriander powder 1 teaspoon Red chilli powder 1/2 teaspoon Turmeric powder 1 cup Fresh fenugreek leaves chopped 2 tablespo to deep fry Oil 1 1/2 teaspoons Carom seeds to garnish Fresh coriander sprig Method Take coriander leaves in a mixing bowl, add green garlic, green chillies, coconut and salt and mix well. Slit brinjals and potatoes crosswise without cutting through and stuff some coriander mixture in the slits and keep them on a plate. Similarly, stuff some coriander mixture into the slits of raw banana pieces and keep them on another plate. Put purple yam cubes into another bowl. Add half the remaining coriander mixture and mix well. Add surti papdi to the remaining coriander mixture and mix well. Take gram flour in another mixing bowl, add wheat flour, yogurt, garlic-green chilli paste, coriander powder, chilli powder, turmeric powder, salt and fenugreek leaves. Add sufficient water and knead into a soft dough. Divide the dough into equal portions and shape into medium size cylinders or muthiyas. Heat sufficient oil in a kadai, slide in the muthiyas and deep-fry till golden brown. Drain on absorbent paper. Heat 2 tablespoons oil in a non-stick pressure cooker, add carom seeds and sauté for a few seconds. Spread surti papdi mixture and top with stuffed potatoes. Spread yam mixture over the potatoes, top with stuffed brinjals and raw bananas. Place fried muthiyas on top, cover the cooker and cook under pressure till the pressure is released 2 times. Open the lid when the pressure has reduced completely, transfer undhiyo into a serving bowl, garnish with a coriander sprig and serve hot. #Coriander powder #Fresh coconut #Fresh coriander leaves #Green chillies #Green garlic #Oil #Red chilli powder #Salt #Small brinjals #Surti papdi #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article