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Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, undhiyu (gujarati mixed vegetables). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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.

Undhiyu (Gujarati Mixed Vegetables) is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Undhiyu (Gujarati Mixed Vegetables) is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):

1. Take Beans
2. Take Surati papdi Indian beans
3. Get Vaal lima beans
4. Make ready Tuvar dana fresh pigeon peas
5. Prepare oil
6. Prepare carom seeds ajwain
7. Make ready asafoetida/ hing
8. Prepare turmeric powder haldi
9. Make ready coriander cumin powder dhanya jeera powder
10. Prepare red chilli powder
11. Make ready sugar
12. Prepare ginger garlic paste
13. Prepare salt
14. Get water
15. Take Muthia (fenugreek dumplings)
16. Take wheat flour coarse or bhakri flour
17. Get wheat flour
18. Take chickpea flour besan
19. 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
20. Get ginger garlic paste
21. Get oil
22. Take sugar
23. Take red chilli powder
24. Take coriander cumin powder
25. Take asafoetida hing
26. Take turmeric powder
27. Prepare sesame seeds til
28. Make ready salt
29. Prepare oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
30. Prepare Masala
31. Take coriander leaves washed and chopped finely
32. Take coconut grated. I have used the dried shredded coconut
33. Prepare ginger garlic paste
34. Take green chilli paste or as per spice level needed
35. Prepare sesame seeds til
36. Make ready asafoetida hing
37. Take oil
38. Prepare coriander cumin powder
39. Take garam masala
40. Make ready chilli powder I have used the spicy chilli powder
41. Make ready sugar
42. Get lemon juice
43. Make ready salt
44. Get potato, sweet potato, purple yam, brinjal
45. Get baby potato washed, peeled and slit
46. Prepare small brinjal washed and cut into cubes
47. Take sweet potato washed, peeled and cut into cubes
48. Prepare purple yam washed, peeled and cut into cubes
49. Take oil
50. Make ready carom seeds ajwain
51. Get turmeric powder haldi
52. Prepare asafoetida hing
53. Prepare coriander cumin powder dhanya jeera powder
54. Prepare red chilli powder
55. Prepare salt
56. Take water
57. Make ready Assembling of Undhiyu
58. Get oil
59. Prepare ajwain
60. Get 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):

1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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
11. 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.
12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
13. 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.
14. 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.
15. 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 for this exceptional food undhiyu (gujarati mixed vegetables) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!