Undhiyu and Tutti Fruitti Mango Srikhand

On 14th and 15th January , in Gujarat, we fly kites and eat lots and lots of Undhiyu, Puri and jalebi with different kinds of chiki and laddos. Here in US we sadly miss that but not the food. Since we all have bad coughing did not wanted to make any fry thing in house so I made Undhiyu with roti and instead of Jalebi I made Srikhand. To write step by step method, you will think oh forget it I am not going to make this but outcome is so tasty. so I summarize for you so it's easy to understand. It similar to aviyal where you use lot of vegetables. So lets get started.


Thank you all appreciating this dish. That's what I love about home cooked food and regional food.

For undhiyu:

• Potatoes  - 5-6
• Broad beans  -1/4 cup 
• Raw bananas  - 1
• Yam - 1/4 cup 
• Baby brinjals - 3 
• Ginger  - 2 inch piece
• Garlic  - 4 cloves or if possible use green garlic, i use that one.
• Green chilies - 3 
• Turmeric powder - 1 teaspoon
• Oil  - 1/4 cup
• Coconut  - 2 tablespoon scraped
• Asafoetida  - A pinch
• Coriander leaves  - A bunch chopped
• Mustard seeds - 1 teaspoon
• few seeds of Pomegranate

Ingredients For Muthiya:

• Bengal Gram Flour  - 1 cup
• Fenugreek Leaves - 1/4 cup 
• Ginger  - 1/2 inch piece
• Green Chilies - 2 chopped
• Oil to deep fry
• Salt to taste

Method for Undhiyo:

• Dice potatoes, yam, raw bananas and split brinjals into four without cutting the stem.
• Make a paste of garlic, green chilies and ginger and mix cut coriander, mix all the muthiya ingredients except oil and prepare a firm dough.
• Divide the dough into small portions and shape each into one-inch long half-inch thick rolls, and deep fry in hot oil, remove and keep aside.
• String beans too cut into one-inch long pieces, now heat oil in a pan, add in asafoetida and mustard seeds, when mustard seeds crackle mix in ground masala and 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.



Undhiyu is ready to eat.

• Pour a cup of water, cover and simmer on a very low heat for 10-15 minutes, add fried muthiyas and again simmer for 15 minutes shaking occasionally without spoon.
• Enjoy hot undhiyo decorated with scraped coconut, coriander leaves, pomegranate seeds  with puris or parathas or chapati.  

 Tutti Fruitti Mango Shrikhand :

Ingredients:

10 oz  Greek plain Yogurt (hung overnight )u can use regular yogurt too.
1/4 cup mix tutti fruitti
1/4 cup mango pulp
1/4 cup sugar (depend upon your sweet tooth)
pinch of cardamom powder

Method:
Hang yogurt overnight in cheesecloth.
Take a bowl and add hung curd , sugar and mix well.
Add Mango pulp and tutti fruitti and cardamom powder and mix it again.
Put it in fridge. Decorate with some tutti fruitti.
Serve cold as it is or with puri.

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