Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, gujarati undhiyu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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 special occasions like. Undhiyu, a traditional Gujarati dish is prepared with many fresh vegetables and dhokli muthiya. This deliciously rich curry is usually enjoyed in winter. Oondhiya, Undhiyu, Gujarati Undhiyu Recipe. by Tarla Dalal.
Gujarati Undhiyu is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Gujarati Undhiyu is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook gujarati undhiyu using 34 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Gujarati Undhiyu:
- Get For Muthiya-
- Prepare 1 cup Gram Flour (besan)
- Make ready 1 1/2 cups chopped Fenugreek Leaves
- Take 1/2 teaspoon Red Chilli Powder
- Prepare 1/4 teaspoon Turmeric Powder
- Prepare 1 pinch Baking Soda
- Get 1 1/2 teaspoons Sugar
- Take 1/4 teaspoon Lemon Juice
- Make ready to taste Salt
- Prepare 1 tablespoon Oil + for deep frying
- Make ready For Masala-
- Get 1/4 cup grated Coconut (fresh or dry)
- Prepare 1/3 cup Roasted Peanut Powder
- Take 1/2 tablespoon Sesame Seeds
- Make ready 1/4 cup finely chopped Coriander Leaves
- Get 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Make ready 1 teaspoon Sugar
- Prepare 1/2 teaspoon Lemon Juice
- Make ready to taste Salt
- Make ready For Curry-
- Get 3-4 small Brinjals
- Take 6-7 Baby Potatoes
- Make ready 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Get 1/2 cup Shelled pigeon peas
- Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Make ready 1/2 cup Green Peas
- Make ready 1 pinch Asafoetida (hing), optional
- Prepare 1 teaspoon Red Chilli Powder
- Get 1/2 teaspoon Cumin-Coriander Powder
- Prepare 1/3 teaspoon Turmeric Powder
- Make ready 1/4 teaspoon Garam Masala Powder, optional
- Prepare to taste Salt
- Make ready 1/2 cup Cooking Oil (or less*)
- Get 1 cup Water
Traditionally Undhiyu cooked in upside down matlu(pot). There are many variant of undhiyu like Surti Undhiyu, Kathiyawadi Undhiyu. Gujaratis are known for many things but one of the big things is the ever popular Undhiyu recipe. The name originates from the word "undhu" which means "upside down" in Gujarati.
Steps to make Gujarati Undhiyu:
- Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
- Mix all ingredients with a spoon, add water as needed and make soft dough.
- Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy.
- Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
- Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl.
- Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
- Take all vegetables required to make the undhiyu.
- Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
- Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes.
- Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes.
- Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it.
- Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
- Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch.
Gujaratis are known for many things but one of the big things is the ever popular Undhiyu recipe. The name originates from the word "undhu" which means "upside down" in Gujarati. 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. Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala.
So that’s going to wrap it up for this exceptional food gujarati undhiyu recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
