Monday, March 16, 2015

Shortcut Undhiyu

I love undhiyu and first followed Nupur's recipe - and blogged about it a while ago. It truly is a labor of love and the flavors of the different vegetables and the methi dumplings are phenomenal. However, wanting a quick fix solution that will allow us to indulge in this curry on a weekday, I devised this shortcut method of using a combination of frozen foods and some fresh vegetables and this doesn't disappoint. This is in no way a traditional way of making this curry but it satisfies my undhiu cravings fabulously and enables us to have it more frequently.You can change the veggies around to your preference.

I use the Bhagwati brand Methi Gota (frozen) - see picture below for the Undhiyu recipe and also to make Kadhi Pakodi effortlessly and it has a great flavor and all it needs is some heating up in the toaster oven.

SHORTCUT UNDHIYU


Ingredients:
Methi Gota - half pack, frozen
Potatoes - 2, small to medium
Surti Papdi Lilva -  1 pack frozen
Carrots - 2 (or use 1 small sweet potato)
Suran (yam) or Raw banana - half cup (optional)- cubed
Oil - 1 tbsp
Sugar - 1/4 tsp  ( to maintain green colour of curry)
Salt - to taste
Lemon juice - about half tbsp

To grind to a coarse green  paste:
Shredded Coconut - half cup, loosely packed
Green Chillies - 5 to 6
Garlic cloves - 3 to 4
Ginger - 1.5 inch piece
Cumin seeds - 1 tsp
Coriander leaves - half bunch, (stalks and leaves, ends trimmed)

Method:
1) Pressure cook (in separate pans) the surti papdi lilva, yam & sweet potato (if using) and potatoes. Peel potatoes, cut into big cubes and set aside
2) Cut carrots into small rounds. microwave or parboil with a bit of water for about 5 minute.
3) Cook the frozen methi gota in a toaster oven for about 10 minutes (or follow package directions). Cut each into half.
 
4) Heat oil in a wide pan, add the veggies and continue to saute for a few mins.  Add about half cup water to this mixture with some salt, sugar and the ground green paste.  Cover and allow to cook on medium-low flame.

5) Once the water has evaporated, stir in the methi gota and continue cooking for about 10-15 minutes more with occasional stirring.

6) Finally switch off the stove and stir in the lemon juice.  Delicious with rotis.  



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