Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gujarati undhiyu. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Gujarati Undhiyu is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Gujarati Undhiyu is something that I have loved my whole life.

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva. Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook gujarati undhiyu using 34 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Gujarati Undhiyu:

1. Make ready For Muthiya-
2. Take 1 cup Gram Flour (besan)
3. Make ready 1 1/2 cups chopped Fenugreek Leaves
4. Get 1/2 teaspoon Red Chilli Powder
5. Get 1/4 teaspoon Turmeric Powder
6. Make ready 1 pinch Baking Soda
7. Make ready 1 1/2 teaspoons Sugar
8. Make ready 1/4 teaspoon Lemon Juice
9. Get to taste Salt
10. Prepare 1 tablespoon Oil + for deep frying
11. Take For Masala-
12. Take 1/4 cup grated Coconut (fresh or dry)
13. Make ready 1/3 cup Roasted Peanut Powder
14. Get 1/2 tablespoon Sesame Seeds
15. Make ready 1/4 cup finely chopped Coriander Leaves
16. Make ready 1/2 tablespoon Green Chilli Ginger Garlic Paste
17. Make ready 1 teaspoon Sugar
18. Take 1/2 teaspoon Lemon Juice
19. Make ready to taste Salt
20. Prepare For Curry-
21. Take 3-4 small Brinjals
22. Make ready 6-7 Baby Potatoes
23. Take 1/2 cup Indian flat beans (Surti Papdi), strings removed
24. Prepare 1/2 cup Shelled pigeon peas
25. Prepare 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
26. Take 1/2 cup Green Peas
27. Prepare 1 pinch Asafoetida (hing), optional
28. Take 1 teaspoon Red Chilli Powder
29. Take 1/2 teaspoon Cumin-Coriander Powder
30. Prepare 1/3 teaspoon Turmeric Powder
31. Prepare 1/4 teaspoon Garam Masala Powder, optional
32. Get to taste Salt
33. Take 1/2 cup Cooking Oil (or less*)
34. Prepare 1 cup Water

The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas. undhiyu recipe Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make..

Instructions to make Gujarati Undhiyu:

1. Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
2. Mix all ingredients with a spoon, add water as needed and make soft dough.
3. Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy.
4. Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
5. Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl.
6. Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
7. Take all vegetables required to make the undhiyu.
8. Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
9. Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes.
10. Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes.
11. Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it.
12. Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
13. Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch.

Here, we have presented a faster. Undhiyu is an authentic Gujarati dish made with a variety of vegetables like broad beans, purple yam, potatoes, brinjals, papadi, etc. and fenugreek dumplings, cooked with coconut, garlic and few aromatic spices. Undhiyu is the hallmark of Gujarati vegetarian cuisine. A traditional Gujarati style mixed vegetable curry made using winter vegetables. Generally preparing undhiyu takes a lot of time and needs patience.

So that’s going to wrap it up with this exceptional food gujarati undhiyu recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!