Tag Archives: OTG

BAKED UNDHIYU

Method

For the Green Masala
  • In a large bowl, place all the ingredients and mix well to combine.
  • Divide the mixture into 3 equal parts. Set aside.
For the Muthia
  • In a mixing bowl, place all the ingredients except water and oil. Mix well.
  • Add the water gradually to form a dough.
  • When it comes together, set it aside for 5 minutes.
  • Meanwhile, heat the oil in a deep pot and line a plate with a tissue paper or oil absorbent sheet.
  • Divide the dough into small oval shapes and fry until brown. Set aside.
For the Vegetables
  • Preheat the Morphy Richards OTG oven to 200oCelsius.
  • Grease or spray with cooking spray a large deep casserole with a tight fitting lid.
  • Combine the surti papdi, surti papdi beans and toover peas in a bowl and mix with ⅓ of the masala.
  • In another bowl, add another ⅓ masala and add the potatoes, kand, suran, sweet potato, brinjals, bananas and surti kakdi. Mix well to combine.
  • In the greased glass tray, place 1 layer of papdi mixture, approx, 1 ½ cup.
  • Arrange the muthiyas at the bottom.
  • On the sides, arrange the potatoes, kand, suran, sweet potatoes and bananas and in the middle, place the surti kakdi and brinjals.
  • When done, add the remaining papdi mixture and spread evenly.
  • Sprinkle the remaining ⅓ of the green masala evenly and set aside.
  • Heat oil in a small pan.
  • Add the carom and sesame seeds, let them splutter.
  • Add water and switch off the gas.
  • Pour this tempering over the raw undhiyu.
  • Cover the tray with aluminium foil and bake in a preheated oven for 1 hour.
  • When done, garnish with reserved coriander and coconut and serve hot with puris.