Undhiyu..!! a dish from Gujarat which is prepared from different types of vegetables along with numerous spices. Undhiyu is a unique and tasty dish made usually during winters, specially on Uttrayan. To make this undhiyu restaurant style, deep fry all the veggies one by one except papadi, beans and stuffed veggies. Add fried one later along with muthia. Enjoy this extra delicious undhiyu with puri and jalebi or gajar ka halwa.

Undhiyu

Undhiyu
 
Prep time
Cook time
Total time
 
Undhiyu... a dish from Gujarat which is prepared from different types of vegetables along with numerous spices. Undhiyu is a unique and tasty dish made usually during winters, specially on Uttrayan.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 5 - 6
Ingredients
  • 1 cup potato ( chopped in big cubes )
  • 1 cup sweet potato ( shakkriya ) ( chopped in big cubes )
  • 1 cup purple yam ( ratalu / suran ) ( chopped in big cubes )
  • 4-5 small brinjal ( ravaiya or eggplant)
  • 2 ½ cup tomato ( fine chopped )
  • ¾ cup seeds of green pigeon pea ( green tuvar )
  • ¾ cup surti papdi ( or all 3 types of papdi – surti, dana papdi, valor )
  • ¾ cup green garlic ( fine chopped with leaves )
  • ½- ¼ cup oil
  • 1 tbsp sesame seeds ( til )
  • ¼ tsp asafetida ( hing )
  • ¼ tsp turmeric powder ( haldi )
  • 2 tsp red chili powder ( lal mirch )
  • 1 tsp coriander powder ( dhanajiru )
  • 2 tbsp sugar
  • 2 tbsp undhiya special garam masala
  • ½ cup coriander ( fine chopped )
  • ½ cup desiccated coconut
  • ½ cup water
  • Oil for frying
For methi muthiya ( gatta )
  • ¾ cup fenugreek leaves ( methi ) ( fine chopped and tightly packed )
  • 1 tsp sesame seeds
  • ½ tsp carom seeds ( ajwain )
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp whole wheat flour ( kakro lot / mota aata / bhakhari no lot )
  • 1 cup gram flour ( besan )
  • ½ tsp salt
  • ¼ tsp garam masala
  • ½ tsp coriander powder
  • 1 green chili ( fine chopped )
  • 1 tbsp green garlic
  • 1 tsp oil
  • 2 tbsp water
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
For methi muthiya ( gatta )
  1. Mix all ingredients, make stiff dough.
  2. Form into small oval, dumplings. ( approx. 15 no )
  3. Deep fry them till get golden brown in color.
  4. Keep aside.
For undhiya :
  1. Deep fry potato, sweet potato and purple yam. Keep them aside.
  2. Stuff the brinjal with stuffing prepared for methi muthiya
  3. Heat ½ cup oil in heavy bottom based pan or kadai.
  4. Add sesame seed ( til ).
  5. When they crackle add turmeric powder, hing and green garlic.
  6. Saute for 1-2 min. Add stuffed brinjal, green tuvar and all kind of papdi.
  7. Add pich of salt.
  8. Cover the pan with lid.
  9. When all beans get cooked add fine chopped tomatoes.
  10. Cook till oil get release from sides.
  11. Add all dry masala. Mix well.
  12. Cook for 5-7 min. Cover the pan.
  13. Add ½ cup of water.
  14. Add all fried vegetables.
  15. Crush 2-3 muthiya with fingers and add them.
  16. Add other muthiya.
  17. Mix well and cover the lid.
  18. Simmer for 10-12 min.
  19. Add coriander and desiccated coconut.
  20. Serve hot undhiyu with
    puriand jalebi or
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 stuffing of brinjals. Chop them in cubes and add.