UNDHIYU MASALA

Soak 100 g of chick peas (chana) in warm salty water overnight. Drain the excess water, pressure cook it and keep aside.

Get fresh potatoes, sweet potatoes, unripe bananas, yam, eggplant, and brinjal; and cut them in to medium large pieces. Get string beans, peas, and other beans into pieces about 1 – 1.5 inch long.

In a thick-bottomed handi, heat up some oil; add asafoetida, mustard seeds, and Satvam Undhiyu Masala Powder and beans in hot oil and fry them on low heat.

Add the rest of the vegetables in layers and add salt & turmeric powder as per the required taste; let it get baked on high heat. Later, pour some water to boil the veggies at low heat for at least 15 minutes.

Prepare dough balls/ Muthiyas using wheat flour & fenugreek leaves; deep fry them in a separate vessel until they are reddish brown. Add these Muthiyas in the vegetable curry and again boil for 10 to 15 minutes.

Serve with coriander leaf garnishing, coriander-garlic chutney, puri, or rotlas.