Gujarati Undhiyu Recipe

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
• Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve

For the green chutney.

• 1 teacup chopped coriander
• 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

Method to make Gujarati Undhiyu Recipe:

• 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 the vegetables 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 sev.

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.