- String the papadi. Do not separate into two. Peel the kand and cut into big pieces.
- Cut the potatoes and sweet potatoes without peeling. Make slits on the brinjals
- Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly and apply the oil all over.
- In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all thevegetables and cover with the balance lettuce leaves.
- Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
- Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
- Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
- For the green chuntey. Blend all the ingredients in a liquidiser.
- For the garlic chutney. Blend all the ingredients in a liquidiser.
- For the sweet and sour sauce. Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Garnish with coriander.
Gujarati Undhiyu
#myrecipe
By Pragna Sanghavi
Apr, 16th
768
Servings
8 persons
Cook Time
40 minutes
Ingredients
26
- 28
Ingredients
- 750 grams (1 5/8 lb.) papadi
- 500 grams (1 1/8 lb.) kand (rataloo)
- 250 grams (9 oz.) potatoes
- 2 to 3 brinjals
- 1 teaspoon ajwain
- 1 teaspoon chilli-ginger paste
- 1/4 teaspoon soda bi-carb
- 1 to 2 tablespoons oil
- A few lettuce leaves
- Salt to taste
- For the green chutney.
- 1 teacup chopped coriandder
- 4 green chillies
- 1 teaspoon lemon juice
- 1/2 teacup water
- 1/2 teaspoon salt
- For the garlic chutney.
- 10 cloves garlic
- 2 teaspoons chilli powder
- 1/2 teacup water
- 1/2 teaspoon salt.
- For the sweet and sour sauce.
- 1 teacup jaggery (gur)
- 1/2 teacup tamarind
- 1/2 teaspoon chilli powder
- 1/2 teacup water
- Salt to taste
- Chopped coriander for garnish
