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Undhiyu - A Mixed Vegetable Gujarati Dish
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Step By Step Undhiyu Recipe

Gujarati Undhiyu is a delicious winter platter that contains a variety of greens and veggies found during this season. It is a main course or dish of Surat city in Gujarat loved by everyone all over the state. This delicacy is served during special occasions and festivals in Gujarat. Undhiyu is mostly made on the Indian festival Uttrayan which is also known as Makar Sankranti. Itis served with fried Indian flatbread puri, and spiral Gujarati sweet called jalebi. The taste of undhiyu is very spicy as it is made in a lot of oil and spices. It contains green vegetables obtained in winter that makes this recipe filling and heavy on the stomach. Making undhiyu is a lengthy process as it takes a lot of time to prepare. But once it is cooked, it is impossible to control your taste buds to have it. So let’s know how to make undhiyu and what are the ingredients required to make Undhiyu.
Course Main Course
Cuisine Indian
Prep Time 1 hour
Cook Time 20 minutes
Servings 6 people
Author Cook Healthy Stay Fit

Equipment

  • Pressure Cooker
  • Huge Pan
  • Bowls

Ingredients

  • Ingredients
  • Ingredients For Methi Muthiya - Fried Fenugreek Dumplings
  • 3/4 cup chickpea flour
  • 1 cup chopped fresh fenugreek leaves washed properly
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • oil for deep frying
  • water if required
  • salt as per taste
  • Ingredients For Ravaiya - Stuffed Baby Brinjals
  • 5 baby brinjals
  • 1/2 cup chickpea flour
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon dry coriander powder
  • 1 teaspoon roasted cumin powder
  • 1 tablespoon oil
  • salt
  • Ingredients For Cooking Undhiyu
  • 5 small size potatoes
  • 2 medium-size sweet potatoes
  • 1 medium-size purple yam
  • 1 cup green flat beans
  • 1/2 cup hyacinth beans
  • 1/2 cup cajan pea/pigeon peas
  • 4 chopped tomatoes
  • 2 raw banana
  • a pinch of asafoetida
  • 1 tablespoon ginger-garlic paste
  • 4 chopped green chilies
  • a handful of chopped cilantro
  • 1 teaspoon mustard seeds
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1/2 cup jaggery crushed
  • 1 teaspoon garam masala
  • 1 teaspoon sesame seeds
  • 2 tablespoon grated coconut
  • 3 tablespoon vegetable oil
  • water as required
  • salt

Instructions

  • Instructions
  • Methi Muthiya Recipe
  • First, place a sieve in a bowl and add chickpea flour, salt, all other ingredients of methi muthiya and sieve it.
  • Add some oil to it and mix all the ingredients with a spatula.
  • Next, add chopped fenugreek and combine it well with flour mixture.
  • Add little water as required and form a hard dough.
  • Again add few drops of oil and smooth out the dough with your hands.
  • Divide the dough into 2 cm diameter balls and form elongated cylindrical shape dumplings of it.
  • Once all the fenugreek dumplings are made, deep fry them all until golden brown and crispy crust.
  • Keep them aside and start the preparation for stuffed brinjals.
  • Ravaiya - Stuffed Baby Brinjals Recipe
  • To make stuffing for baby brinjals, take chickpea flour in a bowl.
  • Add ginger-garlic paste, red chili powder, turmeric powder, dry coriander powder, salt, and roasted cumin powder to it and mix it well.
  • Take five baby brinjals and slit them in the center vertically.
  • Now fill the chickpea stuffing in all the brinjals and keep aside with fenugreek dumplings.
  • Undhiyu Recipe
  • Wash and chop all the vegetables in thick slices. Heat a huge pan or a pressure cooker heat vegetable oil.
  • Add mustard seeds, asafoetida, ginger-garlic paste, green chilies, and cook for 2 minutes.
  • Then add red chili powder, turmeric powder, garam masala, and mix well.
  • Now add stuffed baby brinjals, potatoes, sweet potatoes, purple yam, green flat beans, hyacinth beans, cajan pea/pigeon peas, raw banana pieces and cook for 5 to 7 minutes in a pan on a low flame with a lid closed or till two whistles in a pressure cooker.
  • Open the lid and add tomatoes, salt, jaggery, grated coconut, sesame seeds, half a cup of water and add fenugreek dumplings to it and give it a final stir.
  • Then close the pan or pressure cooker and cook for10 minutes on low flame.
  • Once undhiyu is cooked take it out in a serving plate and garnish with grated coconut and fresh cilantro leaves.

Notes

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