Vatana Undhiyu | Snow peas undhiyu

Vatana ( snow peas) Undhiyu is very easy and simple recipe. It can be eaten alone as a dish or you can serve as an appetizer with matla undhiyu. While you are waiting for Matla Undhiyu to cook enjoy this spicy and healthy snack. It can be prepare in oil also but with ghee ( clarified butter) it will give a unique authentic taste.

click below for video recipe 

Ingredients:
Tender green peas ( snow peas) ........................1 cup
Carom seeds (ajwain).....................................1 tea spoon
Green chilies................................................2 finely chopped
Fresh Cilantro...............................................2 Tb spoon ( finely chopped)
Lemon Juice................................................1 tea spoon
Fresh Green Garlic.........................................2 Tb spoon
Grated Ginger..............................................1 tea spoon
Asafoetida ( hing)............................................pinch
Ghee/ oil...................................................1 tea spoon
salt to taste

Method:
1. Wash and string the peas. Make sure not to separate the segments.
2. In a pan add 1 tea spoon ghee. 
3. When the ghee start to melt add carom seeds and asafoetida in it.
4. Add ginger, garlic,green chilies and saute for half a minute.
5. Add peas, cilantro, lemon juice and salt.
6. Let it cook for a minute and transfer it into a bowl.

Note: You can use it as a separate dish or use it as a appetizer for while serving matla undhiyu.

Matla Undhiyu

Matla undhiyu is also known as  Umbadiyu / Ubadiyu in South Gujarat.

Click below to watch the video of matla undhiyu .

                                                                                                                                                                                     

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Ingredients:

Potatoes                   4-5 big

Small eggplant        4 pieces

Purple Yam (ratalu) 1/2 lb

Sweet potatoes         2 pieces

Surati papdi             1 bowl

Tuvar lilva               1 bowl

Green chili               7-8 pieces

Ginger                      2 inch piece

Ajwain                       1 tb spoon

Salt                            2 tb spoon

Gram flour sev to spinkle

1 earthen pot

Few cabbage / lettuce leaves



1. wash and peel the sides of surti papdi. Leave it whole don't cut it.

2. chop Tuvar lilva (pigeon peas), green chilli and ginger in chopper, Make sure you don't make paste and mix it with surati padi.



3. Now cut potatoes in four pieces, make two cross slit on the eggplant ( ravaiya) and cut Ratalu ( purple Yam) in big pieces.
4. Add salt, ajwain and one tea spoon oil and mix together very well.



4. Wash the earthen pot under tap water.



5. Now arrange some cabbage leaves on the bottom and sides of earthen pot.

6. Add surati papdi mixture as first layer.



7. Now add potato, eggplant and purple yam mixture for the second layer.

8. Add surti papdi mixture final layer.

 

9. Now cover all the mixture with cabbage leaves/ lettuce leaves.

 

10. Now put the clay lid on the pot.



11. Seal the lid and pot with flour paste. So the moisture with stay in.  

12. Now prepare for fire. I used my fire place but if you don't have that option then you can put two bricks side by side and put wood block in the middle and make fire. Or you can also cook the pot on the propane stove.



13. Let it cook for 45-50 minutes. Don't worry about burning. Little bit burning will give you that authentic smokey taste.

 

14. Remove the seal with knife and open the lid. Undhiyu is cooked now. You can keep the whole pieces but traditional mesh everything, dont remove the skin.

15. Now add sessame oil, green chuteny, garlic chuteny and kotha chuteny ( if you don't have kotha chuteny then you can use tamerind chuteny) in it. 

16. Now sprinkle some sev, serve hot with all the three chuteny on the side and enjoy.