Monday, September 03, 2007
Most foodies will lay down their preferences about food in a jiffy. But ask them about the recipes and all go quiet. It's the same tale with our stars who are very forthcoming with the names of dishes and restaurants and but not with the cooking procedure. However, there are some really good cooks in the industry, too, who like to cook what they like to eat. Television actress Manshi Joshi Roy teaches us how to make Gujrati Undhiyo.
6-8 cloves of garlic
3-4 baby brinjals
6-8 small potatoes
1 tsp turmeric powder
5 small tbsp oil
100 gms yam (kand)
25-30 broad beans (semfali)
4 green chilies
2 tbsp coconut (scraped)
a pinch of asafoetida (hing)
2 raw bananas
1 cup coriander leaves
2-inch piece of ginger
1 tsp mustard
1/4 cup Bengal Gram flour (besan)
salt to taste
1/2 cup fenugreek leaves (methi)
'-inch piece of ginger
1-2 green chillies
1-2 tbsp oil for deep frying
Wash, peel skin and dice potatoes, yam and raw bananas.
Wash brinjals and slit them into four pieces without cutting the stem.
Make a paste of garlic, green chillies and ginger and mix cut coriander leaves with it.
Mix all the muthiya ingredients, except oil, and prepare a firm dough.
Divide into small portions and shape each into one-inch long, half-inch thick rolls.
Deep fry in hot oil, remove and keep aside.
String beans and cut into one-inch long pieces.
Heat oil in a thick-bottomed handi, put in asafoetida and mustard seeds.
When mustard seeds crackle, mix in ground masala and broad beans.
Put the rest of the vegetables in layers, one on top of the other.
Sprinkle salt and turmeric powder.
Stir fry for five minutes on high flame.
Pour in a cup of water, cover and simmer (boil slowly at low temperature) for 10-15 minutes.
Mix in fried muthiyas and again simmer for 15 minutes.
Shake the vegetables occasionally, but do not use a spoon to stir.
Serve hot decorated with scraped coconut.