Undhiyu (Gujarati Mixed Vegetables)

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home. Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience.

Bahan Membuat Undhiyu (Gujarati Mixed Vegetables)

1. You need For of Beans.
2. You need 300 grams of Surati papdi Indian beans.
3. It's 300 grams of Vaal lima beans.
4. It's 300 grams of Tuvar dana fresh pigeon peas.
5. Prepare 2 tbsp of oil.
6. Prepare 1/4 tsp of carom seeds ajwain.
7. Prepare 1/4 tsp of asafoetida/ hing.
8. It's 1/4 tsp of turmeric powder haldi.
9. It's 1 tsp of coriander cumin powder dhanya jeera powder.
10. Prepare 1 tsp of red chilli powder.
11. You need 1 tsp of sugar.
12. Prepare 1 tsp of ginger garlic paste.
13. You need To taste of salt.
14. It's 1/4 tsp of water.
15. You need For of Muthia (fenugreek dumplings).
16. It's 1/4 cup of wheat flour coarse or bhakri flour.
17. It's 2 tbsp of wheat flour.
18. You need 3 tbsp of chickpea flour besan.
19. It's 1/2 cup of 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. You need 1 tsp of ginger garlic paste.
21. Prepare 1.5 tbsp of oil.
22. You need 1 tsp of sugar.
23. Prepare 1 tsp of red chilli powder.
24. It's 1 tsp of coriander cumin powder.
25. Prepare 1/4 tsp of asafoetida hing.
26. Prepare 1/4 tsp of turmeric powder.
27. You need 1 tbsp of sesame seeds til.
28. You need to taste of salt.
29. Prepare Some of oil for deep frying muthia.(use the leftover oil to cook the undhiyu).
30. You need For of Masala.
31. You need 3 cups of coriander leaves washed and chopped finely.
32. You need 1/2 cup of coconut grated. I have used the dried shredded coconut.
33. It's 2 tbsp of ginger garlic paste.
34. It's 1 tbsp of green chilli paste or as per spice level needed.
35. You need 1 tbsp of sesame seeds til.
36. Prepare 1/4 tsp of asafoetida hing.
37. It's 2 tbsp of oil.
38. Prepare 2 tbsp of coriander cumin powder.
39. It's 2 tsp of garam masala.
40. It's 1 tsp of chilli powder I have used the spicy chilli powder.
41. You need 2 tbsp of sugar.
42. Prepare 1 tbsp of lemon juice.
43. It's To taste of salt.
44. Prepare As required of potato, sweet potato, purple yam, brinjal.
45. It's 12 of baby potato washed, peeled and slit.
46. You need 12 of small brinjal washed and cut into cubes.
47. You need 1 of sweet potato washed, peeled and cut into cubes.
48. It's 300 grams of purple yam washed, peeled and cut into cubes.
49. Prepare 2 tbsp of oil.
50. It's 1/4 tsp of carom seeds ajwain.
51. You need 1/4 tsp of turmeric powder haldi.
52. You need 1/4 tsp of asafoetida hing.
53. You need 1 tsp of coriander cumin powder dhanya jeera powder.
54. It's 1 tsp of red chilli powder.
55. It's to taste of salt.
56. It's 1/4 cup of water.
57. It's For of Assembling of Undhiyu.
58. It's 3 tbsp of oil.
59. It's 1/4 tsp of ajwain.
60. Prepare 1/4 tsp of water.

Langkah Memasak 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..

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. Surti undhiyu recipe - a traditional Gujarati style of making mixed vegetable curry. The gravy has nutty taste because it is made from peanuts, sesame seeds and coconut.

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