Undhiyu recipe is traditional Gujarati style mixed vegetable curry made using winter vegetables and peanuts-sesame-coconut gravy.
It's also referred to as ‘Surti Undhiyu’. Surat is really a town of Gujarat.
Typically it's produced in clay pot also known as ‘Matki’ or ‘Matlu’. Still now each day this process is alive within my village. I enjoyed eating this whenever I visited my village dear grandmom makes perfect undhiyu in matki. You'll have unique flavor and aroma when it's produced in clay pot.
To create this undhiyu restaurant style, deep fry all of the veggies one at a time except papadi, peas and stuffed veggies. Add fried one later together with muthia.
I've made little healthier by looking into making it in pressure oven much like my mother-in-low. Still will taste awesome.
I've come across lots of people adding raw bananas into it, if you would like you can include 1 raw chopped blueberry. Should you don’t have the veggies, that’s ok, go to whichever you've. For instance, substitute yam with potato or yams or other veggie that you want.
There are lots of elements happening while which makes it in your own home, However I have split into steps. It appears extended however it not too difficult to make. Don’t worry I will give you through all of the making it quick.
Step-by-step recipe for Undhiyu:
6) Prepare all of the veggies. Below within the back fresh pigeon peas and sutri papadi, at front, right to left Yam (suran), Crimson yam (kand or ratalu), sweet taters
7) Make mix ‘+’ slit to taters and small eggplants and stuff it with prepared masala. This won’t make use of all the masala, you'll have leftover, we'll use within the recipe later.
11) Pay for it and allow it to prepare for just two whistles on medium-high temperature. Allow the pressure go lower itself then open the coverage, it may be like this and you'll have nice aroma.
12) Add fried muthia, mix and simmer for five minutes on medium-low heat. I've took it off with other pan because my pressure oven is simply too small therefore i was unable to mix correctly.
13) Garnish with cilantro and coconut, serve with poori.
Undhiyu is generally offered with poori and shrikhand. I make puri just for special events only, for daily basis I serve it with phulka.
Here's Gujarati Undhiyu recipe:
Yield: 6 Servings
For methi muthia:
- Fenugreek leaves (Methi leaves)- 2 cups, plucked, measured then washed
- Chapatti atta (wheat grains flour) – cup
- Besan (chickpea flour) – cup
- Eco-friendly chilies – 3, chopped finely
- Ginger root paste – 1 teaspoon
- Turmeric powder -1/4 teaspoon
- Red chili powder – 1 teaspoon
- Salt – to taste
- Sugar – 2 teaspoons
- Fresh lemon juice – 1 teaspoon
- Oil – 3 tablespoons
- Water – 2-3 tablespoons or pretty much
- Oil – to fry muthia
- Peanuts - ¼ cup, coarsely ground
- Sesame seeds - ¼ cup, coarsely ground
- Desiccated coconut - ⅓ cup
- Cilantro - ½ cup, finely chopped
- Eco-friendly chilies - 5-6, finely chopped
- Ginger root paste - 2 teaspoons
- Eco-friendly garlic clove - 4 sprigs, finely chopped (Rather use 2 teaspoon of garlic clove paste)
- Red chili powder - 1 teaspoon
- Sugar - 1 tablespoon
- Salt -to taste
- Fresh lemon juice - two tablespoons
- Oil - 3-4 tablespoons
- Baby taters - 4-5
- Small baingan (baby eggplant) - 3-4
- Valor (surti papdi or sem ki phali) - 1 cup, string removed
- Fresh tuvar dana (fresh pigeon peas) - ½ cup
- Crimson yam (Kand or ratalu) - ½ cup, reduce ½ inch pieces
- Yam (Suran) - ½ cup, reduce ½ inch pieces
- Sweet taters - ¾ cup, reduce ½ inch pieces
- Water - 2 cups
- Cilantro -chopped for garnishing
- Coconut - for garnishing
Make fried muthia:
- Mix all dry ingredients with ginger root and eco-friendly chilies.
- Then rub the oil directly into flour mixture together with your hands.
- Add washed methi leaves, mix.
- Make dough with the addition of water.
- Grease you hands with little oil making small cylinder formed with pointed edges. And deep fry or shallow fry them in medium-herbal till they're crispy and golden brown.
- Take it off to paper towel lined plate and it aside.
- Mix all of the ingredients pointed out under masala and it aside.
- Wash and chop all of the veggies except taters and baingan.
- Make '+' cut towards the taters and eggplant. Make certain to help keep it whole using their company side. Don't make slit completely through.
- Stuff both with prepared masala.
- Heat the oil inside a pressure oven. Once hot add all of the veggies except stuffed one one at a time together with remaining masala. Mix well.
- Add water and appearance salt, increase the as needed. Then lightly put stuffed one into oven. After adding this don't stir otherwise stuffing can come out.
- Pay for it with lid and let prepare for just two whistles on medium-high temperature.
- Allow the pressure go lower alone and open the coverage. Add fried muthia, turn heat to medium-low and allow it to simmer for five minutes.
- Switch off the stove, garnish with cilantro and coconut. It is able to serve.
Taste – medium spicy with nutty flavored gravy
Shelf existence – Once cooled completely, it may be refrigerated as much as 7 days in airtight container.
Serving suggestions – Serve with puri or phulka.
