Undhiyu Recipe - How To Make Undhiyu In A Earthen Pot - Traditional Gujarati Recipe - Varun

Learn how to make Undhiyu, a traditional Gujarati recipe with Chef Varun Inamdar on Rajshri Food. Village Diaries With Varun Inamdar is a show on Rajshri Food where the Chef embarks on an adventure to take cooking skills to next level. Today Chef Varun is going to show us how to make this traditional Gujarati dish, Undhiyu in a pot. Do give it a try and share your feedback in the comments below. Visit our Website for more Awesome Recipes http://rajshrifood.com/ Ingredients: 1 cup Coriander leaves 1 cup Green Garlic Chives 10 Green Chillies, chopped 2 tbsp Lemon juice 1 tbsp Turmeric powder 1 tbsp White Sesame seeds, toasted 1 tbsp Cumin seeds 1 tbsp Carom seeds Salt 1 tbsp Red Chilli powder 1 cup Coconut, grated 4 tbsp Sugar 250 gms Raw Bananas 250 gms Brinjals 250 gms Sweet Potato 250 gms Baby Potatoes 250 gms Purple Yam, chopped 250 gms Fresh Pigeon Peas 250 gms Surti Papdi 250 gms Val papdi dana Salt 1/4 cup Vegetable Oil 250 gms Methi muthia Banana Leaf Hay Method of preparation: In a vessel, add coriander leaves, green garlic chives, green chillies, lemon juice, turmeric powder, white Sesame seeds, cumin seeds, carom seeds, salt, red chilli powder, coconut, sugar, mix well and keep them aside. Give the bananas cuts and fill it with the mixture. Similarly repeat the process with brinjal, sweet potato, potato and add purple yam. In a different plate add pigeon peas, surti papdi, val papdi and salt them individually and add oil. Mix them well. Take some methi muthia and keep them aside. In an earthen pot, add all the mentioned ingredients and cover them with crushed banana leaves and hay. Upturn the earthen wear and cook it in a bonfire for 45 minutes. Host: Varun Inamdar Copyrights: Rajshri Entertainment Private Limited Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood For more videos log onto    / rajshrifood   Find us on Facebook at   / rajshrifood   . . For brand collaborations and inquiries, reach out to us at: [email protected]