Undhiyu Recipe | Traditional Gujarati Undhiyu Recipe
 
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Undhiyu is a Classic Winter Special (Seasonal) Gujarati Mixed Vegetable Dish. It is a vegetable casserole with fenugreek dumplings cooked in an aromatic blend of numerous spices and herbs. The recipe that I am sharing with you is called Undhiyu.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 - 6
Ingredients
  • Potatoes - 1 cup / 3 -4 medium potatoes, peeled and cubed
  • Sweet potato - 1 cup / 1 medium sweet potato, peeled and cubed
  • Purple yam - 1 cup / 1 medium potatoes, peeled and cubed
  • Small brinjal / Ravaiya - 6- 7
  • Tomatoes - 6 - 7 chopped
  • Green tuvar / Green pigeon pee - ¾ - 1 cup
  • Surti papdi, dana papdi, valor - ¾ cup
  • Green garlic - ¾ - 1 cup, chopped with greens, optional
  • Oil - ½ cup
  • Sesame seeds - 1 tbsp
  • Asafetida ( hing )- ¼ tsp
  • Turmeric powder ( haldi ) - ½ tsp
  • Red chili powder ( lal mirch ) - 1 tbsp, as per taste
  • Coriander powder - 1 tbsp
  • Undhiyu special garam masala - 2 tbsp
  • Sugar - 2 tbsp
  • Coriander - ½ cup, chopped
  • Desiccated coconut for garnishing
  • Water - ½ - 1 cup
  • Oil for frying
  • For methi muthiya ( gatta )
  • Fenugreek leaves/ methi )- ¾ cup, chopped
  • Sesame seeds - 1 tbsp
  • Carom seeds ( ajwain ) - ½ tsp
  • Sugar - 1 tbsp
  • Lemon - 1 or more, as per taste
  • Whole wheat flour ( kakro lot / mota aata ) / Sooji - 1tbsp
  • Besan - 1 cup
  • Salt - 1 tsp, as per taste
  • Garam masala - ¼ tsp
  • Coriander powder - ½ tsp
  • Red chili powder - 1 tsp, as per taste
  • Green chili - 1, chopped
  • Green garlic - ¼ cup, optional
  • Oil - 1 tbsp
  • Water - 2 tbsp or more, as per need
  • Oil for frying
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. For methi muthiya ( gatta )
  2. Mix all ingredients.
  3. Stuff the brinjals with the same dry flour mixture.
  4. Adding a tbsp of water at a time makes a stiff dough.
  5. Grease your hands and make small oval-shaped dumplings. ( approx. 15 no )
  6. Deep fry them on a medium flame until they get a nice crunch and crust.
  7. Keep them aside.
  8. For undhiyu :
  9. Deep fry potato, sweet potato, and purple yam in the same oil. Keep them aside.
  10. While peeling purple yam, wear kitchen gloves or grease your hands using ghee to avoid itching.
  11. Remove stem and cut them in cross until ¾th length. Stuff the brinjal with stuffing prepared for methi muthiya. Refer to the video recipe.
  12. Heat ½ cup oil ( You can use the same oil ) in a heavy bottom based pan or Kadai.
  13. Add sesame seed ( til ).
  14. When they crackle add turmeric powder, thing, and green garlic.
  15. Saute for 1-2 min.
  16. Add stuffed brinjal, green tuvar, and all kinds of papdi.
  17. Add a pinch of salt.
  18. Cover the pan with a lid. And cook for 10 - 15 minutes.
  19. When all beans get cooked completely add finely chopped tomatoes.
  20. Cook until oil gets released from the sides.
  21. Add all dry masala. Mix well.
  22. Cover the pan and cook until oil gets separated.
  23. Add all fried vegetables.
  24. Crush 2-3 muthiya with fingers and add them.
  25. Add rest muthiya.
  26. Mix well.
  27. Add ½ cup - 1 cup of water. Add salt as per need.
  28. Cover the pan and cook on a slow flame for 15 minutes.
  29. Stir in between, if required add more water to reach the desired consistency.
  30. Turn off the flame.
  31. Add chopped coriander leaves.
  32. Add more lemon juice if required.
  33. Garnish with desiccated coconut and Serve hot with puri and jalebi or gajar ka halwa.
Notes
To avoid fried vegetables, you can add potatoes and sweet potatoes with beans.

You can pressure cook beans for 1 whistle to speed up the procedure.

You can skip the stuffing of brinjals. Chop them in cubes and add.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/undhiyu/