UNDHYU

So this is a dish that was made at the Vithlani household (my in-laws) every year on Besta Varas (the Hindu new year).

My MIL was a stickler for tradition where the menu would be daal bhaat, undhiyu, puri/rotli, a sweet dish, fasans salad papad and athanas.

Whilst Manu and I were discussing our own Diwali dinner, something that we host each year for our friends and family Manu mentioned undhiyu and how it was made at the Vithlani house. I figured that Manu was craving this traditional meal so I decided to have undhiyu on the menu and calle dup his sister, Jyoti Sangani to see if she could share Baa’s (MIL) recipe. So here it is, the all famous Africa style Vithlani house Undhiyu. Packed with green veg, beans, muthiyas, pieces of tender corn, whole aubergines stuffed with peanut masala. A dish that has many different textures and is bursting with flavours. You really should try to make this.

1/2 cup pigeon peas

1/2 cup walor cut

1/2 cup French beans

1/2 cup peas

1/2 cup guwar

5 aubergine

4 baby potatoes

4 fresh corn cut into small pieces

Masala for stuffing aubergine and baby potatoes

2 tablespoons ground peanuts

2 tablespoons dhana jeeru

1 tablespoon chili powder

1 1/2 teaspoon salt

1/2 teaspoon turmeric powder

1/2 teaspoon sugar

1 tablespoon oil

handful cilantro chopped

2 to 3 tomatoes chopped

Wash and clean potato and aborigine, slit from the center stuff the mixture into potato & aborigine. keep on the side. Heat the oil in a pan,add mustard seeds and asafoetida when it stars to splutter place stuffed potatoes in the pan and stir gently.cover the lid turn the heat on low and simmer for about 5 minutes Add aubergine and sprinkle the remaining masala ,stir to combine and cover the lid stirring occasionally till its done, set aside.

Masala for the muthya

1/2 cup gram flour

1/2 cup wheat flour

2 tablespoon’s millet flour ( optional)

1/3 cup fresh fenugreek chopped

1/2 teaspoon salt

3/4 teaspoon chili powder

3 tablespoons oil

1/2 teaspoon sugar

pinch soda by carb

Mix all the above ingredients and prepare firm dough. Divide into small portions and shape into about and inch oval shape roll. Deep fry and set aside.

For tempering

4 tablespoons oil

3/4 teaspoon mustard seeds 1/2 teaspoon asafetida

Heat the oil in the pressure cooker. Place mustard seeds and asafetida, once it starts to crackle add all the vegetables except aubergine and potatoes. Stir for 2 to 3 minutes on medium heat. Add chopped tomatoes, approx. 1/4 cup water and the remaining masala /spices and pressure cook for 2 whistles. Once cooled open the lid, add prepared aubergine , potatoes and fried muthyas. Mix gently. Remove in the serving bawl and garnish with chopped cilantros.