Saturday, May 12, 2012

Project 365 Days Of Food- Day 42, Gujarati Undhiyu !



Step 2:
Deep fry Potatoes and Sweet Potato
Potatoes – 4 medium (peeled, cubed into 1″ pieces)
Sweet Potato – 1 large (peeled, cubed into 1″ pieces) 
Lightly sprinkle salt over the potatoes immediately as they come out of the hot oil.
Step 3:
Make Chutney
Ingredients:
Cilantro – 1 small bunch, roughly chopped
Garlic – 5 large cloves
Ginger – 1 Tbsp, chopped
Green Chili – 1 or to taste
Lemon/Lime Juice – 2 Tbsp
Sugar – 1 Tbsp
Salt – 1/2 Tbsp
Cumin Seeds – 1 tsp
Dry Shredded Coconut – 1/4 cup
Grind above ingredients into a fine paste
Step 4:
Pressure Cook the following for 2 whistles:
Surti Papdi (or regular Papdi) – 3 cups, de-veined and split
Frozen Tuver Dana (Pigeon Peas) – 1 cup
Salt – 1 tsp
Water – 1 cup
Ajwain (Carrom Seeds) – 1/4 tsp
Step 5:
Stuff Eggplants
Small Indian Eggplants – 12 (stems kept on with 2 slits in the shape of an “x”)
- Divide Chutney into 2 portions and reserve one portion.
- Stuff Eggplants with 1/2 of the chutney.
- Lightly grease a casserole dish with Oil and arrange stuffed Eggplants.
- Drizzle 1 Tbsp Oil over the top, cover and microwave the eggplants approx 8 minutes (5 minutes, gently turn, another 3 minutes)
Step 6:
Put it all together
Ingredients:
Oil – 3 Tbsp
Ajwain (Carrom Seeds) – 1/2 tsp
Turmeric Powder – 1/2 tsp
Asafoetida – 1/4 tsp
Water – 1 cup
Coriander Powder – 2 Tbsp
Cumin Powder – 2 tsp
Garam Masala – 1 Tbsp
Oil – 4 Tbsp (optional to garnish over top)
- Heat 3 Tbsp Oil in a large pan.
- Add Ajwain, Turmeric Powder and Asafoetida.
- Add reserved 1/2 chutney and cook for 30 seconds.
- Add cooked Papdi and Tuver along with the liquid.
- Add 1 cup Water and allow it to come to a boil.
- Add fried Potatoes, Sweet Potato and Muthiya. Mix well.
- Add Coriander Powder, Cumin Powder, Garam Masala and adjust Salt if necessary. Mix well.
- Add Eggplants along with any liquid and mix gently.
- Lower heat to a simmer and cook covered for 10 minutes.
- Optional: Heat 4 Tbsp Oil until just before it smokes and drizzle it over the top of the Undhiyu. Don’t mix.
- Mix gently just before serving.
- Optional: Garnish with chopped onions, chutney or sev