Undhiyu is a traditional Gujarati one pot meal dish prepared with lots of vegetables. It requires a bit of patience and time to prepare this mouth-watering recipe, but all your hard work will pay off once you will taste this authentic flavourful dish.
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1.5cupschopped fenugreek/methi leavesplucked and washed
1cupwhole wheat flour/gehun ka atta
1/2teaspoonginger-green chilli paste OR an inch piece of gingergrated+2-3 green chilies, finely chopped
pinchof hing/asafoetida
1teaspoonsugar
¼teaspoonturmeric powder/haldi
½teaspooncoriander/dhaniya powder
½teaspooncumin/jeera powder
1teaspoongaram masala powder OR undhiyu masala
a pinch baking soda/eno
1teaspoonlime juice
1tablespoonoil
salt to taste
oil for deep frying
water as requiredfor binding
Veggies and other Ingredients
4-5baby potatoespeeled
7-8small brinjalbaingan/eggplant
5-6bhavnagri green chillies/big green chillies
1/3cupsurti papdifresh valor papdi, strings removed and cut into halves
1/4cupvalor dana
1/4cupfresh tuvar dana/tuvar lilva
½purple yamkand, peeled and cut into cubes (OR about 100 grams)
1yamsuran, peeled and cut into cubes
1raw banana/kachha kelapeeled and cut into cubes
1sweet potato/shakarkandipeeled and cut into cubes
1medium sized carrotpeeled and cut into cubes
2-3 tomatoeschopped
3-4tablespoonoil
2broken dry red chillideseeded
1/2teaspoonmustard seeds/rai
1green chillcut into 2 pieces/finely chopped
pinchof hing/asafoetida
1/2teaspooncarom seeds/ajwain
1/2teaspoonchaat masala
1/4teaspoonturmeric powder/haldi
1/2teaspoonred chilli powderoptional
1/2teaspooncoriander/dhaniya powder
1/2teaspooncumin/jeera powder
1/2teaspoongaram masala powder OR undhiyu masala
1-2tablespoonchopped green garlic
salt to taste
1cupwater
1tablespoonsugaroptional
1tablespoonlemon juiceoptional
For coriander-coconut masala (to be stuffed in veggies)
½fresh coconutskin removed and grated
2cupsfinely chopped corianderdhania leaves
¼teaspoonturmeric powder/haldi
1teaspooncoriander/dhaniya powder
1teaspooncumin/jeera powder
1/2teaspoongaram masala powder OR undhiyu masala
1tablespoonsugar
1tablespoonlemon juice
salt to taste
Instructions
For methi muthias
Soak methi leaves in a bowl of water with little salt for 5 to 7 minutes. Squeeze out all the liquid from the fenugreek leaves and roughly chop them.
In a wide bowl, take whole wheat flour and add all the ingredients except oil, methi leaves, baking soda/eno and lemon juice. Mix well.
Now add methi leaves and oil. Mix well and knead into a soft dough, adding water as required. Mixture should not be sticky.
Just before making muthias, add baking soda/eno and pour lemon juice over it. Just when you notice the bubbles forming, mix well.
Grease your hands with little oil and shape each portion into a round by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep fry the muthias in small batches on a medium flame till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.
For coriander-coconut masala
Take roughly chopped coconut pieces in a mixer jar and pulse for 10-15 seconds at a stretch. Do not grind for long. Grind till you get fine coconut flakes. If you prefer you may even grind it coarsely.
In a wide bowl, combine all the ingredients for the coriander-coconut masala and mix well. Keep aside.
Preparing veggies
Make a criss-cross slit on baby potatoes, brinjals, and bhavnagri green chillies.
Stuff the baby potatoes, brinjals, and bhavnagri green chillies with coriander-coconut masala mixture and keep aside. All of the prepared mixture won’t be used. Remaining mixture will be used in the recipe later.
Chop and prepare all the other veggies.
How to proceed
Heat oil in a pressure cooker on a low flame. Add dry red chillies and mustard seeds. Once seeds crackle, add green chilli, ajwain, hing, purple yam (kand), yam (suran), sweet potato and carrots. Mix and cook for about 2-3 minutes.
Now add valor dana and tuvar dana. Mix well and cook for 3-4 minutes.
Then add surti papdi and half portion of the remaining coriander-coconut masala over the veggies. Stir well and cook for 3-4 minutes.
Place stuffed baby potatoes and brinjals and cook for another 2-3 minutes.
Now add all the dry spice powders i.e. turmeric powder, red chilli powder, chaat masala, coriander/dhaniya powder, cumin/jeera powder, garam masala powder/undhiyu masala, salt and mix gently. Saute for 2-3 minutes.
Place raw banana, tomatoes, stuffed chillies and muthias, remaining coriander-coconut masala, chopped green garlic and water and pressure cook on high flame for 1 whistle and then on a medium flame for 5 minutes.
Allow the steam to escape before opening the lid.
In the end add, 1 tablespoon lemon juice and 1 tablespoon sugar. Gently mix everything without breaking the stuffed veggies.
Serve hot garnished with chopped coriander leaves and freshly grated coconut.