Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, undhiyu (gujarati mixed vegetables). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Undhiyu (Gujarati Mixed Vegetables) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Undhiyu (Gujarati Mixed Vegetables) is something which I have loved my whole life.
Undhiyu is a mixed vegetable recipe from the Gujarati cuisine. Undhiyu is derived from a Gujarati word 'undhu' which means upside down, because the traditional way of cooking undhiyu is in maltu (traditional earthen pots) which were kept upside down under the ground and was lit up by fire from. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.
To get started with this particular recipe, we must first prepare a few ingredients. You can have undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):
- Get Beans
- Prepare Surati papdi Indian beans
- Take Vaal lima beans
- Take Tuvar dana fresh pigeon peas
- Get oil
- Take carom seeds ajwain
- Make ready asafoetida/ hing
- Take turmeric powder haldi
- Get coriander cumin powder dhanya jeera powder
- Make ready red chilli powder
- Get sugar
- Get ginger garlic paste
- Get salt
- Prepare water
- Take Muthia (fenugreek dumplings)
- Get wheat flour coarse or bhakri flour
- Prepare wheat flour
- Make ready chickpea flour besan
- Get fenugreek leaves (methi leaves) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them
- Make ready ginger garlic paste
- Prepare oil
- Make ready sugar
- Get red chilli powder
- Take coriander cumin powder
- Make ready asafoetida hing
- Prepare turmeric powder
- Make ready sesame seeds til
- Prepare salt
- Take oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
- Prepare Masala
- Make ready coriander leaves washed and chopped finely
- Take coconut grated. I have used the dried shredded coconut
- Take ginger garlic paste
- Prepare green chilli paste or as per spice level needed
- Take sesame seeds til
- Take asafoetida hing
- Take oil
- Make ready coriander cumin powder
- Prepare garam masala
- Make ready chilli powder I have used the spicy chilli powder
- Make ready sugar
- Prepare lemon juice
- Take salt
- Prepare potato, sweet potato, purple yam, brinjal
- Take baby potato washed, peeled and slit
- Take small brinjal washed and cut into cubes
- Get sweet potato washed, peeled and cut into cubes
- Prepare purple yam washed, peeled and cut into cubes
- Take oil
- Prepare carom seeds ajwain
- Make ready turmeric powder haldi
- Make ready asafoetida hing
- Take coriander cumin powder dhanya jeera powder
- Take red chilli powder
- Prepare salt
- Get water
- Prepare Assembling of Undhiyu
- Prepare oil
- Make ready ajwain
- Take water
Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala. It can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal for a festive meal. Undhiyu is most popular mixed vegetable Gujarati dish. Traditionally Undhiyu cooked in upside down matlu(pot).
Instructions to make Undhiyu (Gujarati Mixed Vegetables):
- Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli powder, coriander cumin powder,sesame seeds salt and asafoetida. Add ginger garlic paste, methi leaves, oil and sugar. Mix well. The mixture will resemble crumbs.
- Add a tbsp of water gradually and knead into stiff dough. Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist.
- Heat oil and deep fry the muthia till golden and crispy. Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu).
- Cooking beans - - Wash and drain the bean (Indian beans, lima beans, green pigeon peas). In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle. Now add all the beans, red chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
- Mix them well. Add water. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.
- Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- - In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
- Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu.
- In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
- Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker). Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.
- Layering and cooking of vegetables - - In a big thick bottom pan, heat the oil. (I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida. Add the cooked bean mixture. Spread it in the pan
- Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end.
- Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
- Add the second batch of vegetables and layer with the masala over it. Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well.
- Open the lid. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
- Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.
There are many variant of undhiyu like Surti Undhiyu, Kathiyawadi Undhiyu, Gujarati Undhiyu. It is Uttrayan festival food also. 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 Do not over mix as the veggies and muthiya may break. Serve undhiyu hot garnished with coriander.
So that’s going to wrap this up with this exceptional food undhiyu (gujarati mixed vegetables) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
