Undhiyu recipe ( Mixed Vegetable curry ) Instant Pot

Name: Undhiyu recipe ( Mixed Vegetable curry ) Instant Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: ¾ cup besan; 1 tablespoon rice flour; 1 tablespoon rawa (i.e semolina); ½ cup packed methi leaves (fresh fenugreek leaves finely chopped); ¼ teaspoon garam masala; Pinch of turmeric (haldi); ½ teaspoon grated ginger; 1 green chili (finely chopped); ¼ teaspoon red chili powder (lal mirch); ¼ teaspoon baking soda (see notes); 1 tablespoon oil (OR yogurt for oil-free muthiyas); 1 teaspoon sugar; Salt to taste; Water as needed to make a soft dough; 1 cup onion (optional); 2 teaspoon ginger ((Freshly grated OR Paste)); 1 Tablespoon garlic ((Freshly grated OR Paste)); 250 grams Surti Papdi OR Snow peas ((Fresh OR Frozen approx. 4 cups packed )); 1 plantain (i.e raw banana); 4 mini brinjals (i.e eggplant); 10 baby potatoes (OR 3 medium sized potatoes); 1 medium sized sweet potato; 1 cup fresh or frozen Tuvar lilva (Pigeon Pea OR Edamame; 1 cup Green Peas or Vaal beans (fresh or frozen); 1 cup tightly packed Cilantro leaves (i.e coriander roughly chopped.); ½ cup tightly packed Methi leaves / fresh fenugreek leaves (O frozen.); ½ cup water for cooking; 4 tablespoons Cooking oil; ¼ teaspoon Hing (Asafetida); ¼ teaspoon cumin (jeera)

Undhiyu recipe ( Mixed Vegetable curry ) Instant Pot

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