Gujarati Undhiyu Recipe

gujrati undhiyu

Undhiyu is the pearl glistening on the crown that is Gujarati cuisine. It is basically a one-pot dish made with a variety of seasonal vegetables found only during winters – surti papdi, yam, sweet potatoes and so much more! It is traditionally made upside down in “matlu” (earthen pots) that are placed underground and a fire lit on top. The slow-cooking process induces intense flavours into the dish that pairs very well with hot Puris and a chilled glass of buttermilk.

Check out home chef Prakruti’s recipe to make Undhiyu at home!

Methi Muthia

INGREDIENTS

1bunch Fenugreek Leaves, chopped
1 tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1½ tsp Garam Masala
1 tsp Lemon Juice
½ cup Gram Flour (Besan)
1 tbsp Oil
Pinch of Soda
Salt, as required
Water, as required
Oil, for frying

METHOD

  1. Mix all ingredients with water as required to make a soft dough.
  2. If the dough is slightly sticky, add in some more gram flour and knead well.
  3. Grease your hands with a little oil and divide the dough into smaller portions. Shape each one into ovals (should be able to make 10-12 from the dough).
  4. Heat oil in a pan on medium flame. Fry the muthias till golden in colour.

Vegetables

250 gms Ivy Gourd (Tendli/Tindora)
250 gms Baby Potatoes
250 gms Onions
250 gms Green Onions, chopped
250 gms Small Brinjal
250 gms Green Peas
250 gms Pigeon Peas (Tuvar Lilva)
200 gms Surti Papdi, strings removed
200 gms Valor Papdi, strings removed
200 gms Purple Yam
200 gms Raw Banana
200 gms Yam
200 gms Green Garlic, chopped
200 gms Green Chilli & Coriander Paste

Masala

INGREDIENTS:
½ cup Gram Flour (Besan)
¼ cup Coriander & Cumin Powder
1 tbsp Red Chilli Powder
½ tsp Turmeric Powder
1 tbsp Garam Masala
½ tsp Lemon Juice
Salt, as required

METHOD

  1.  Peel the potatoes and onions. Remove the stem of the brinjal and make criss-cross patterns on the onions, potatoes, brinjal and ivy gourd. Make sure not to separate the segments.
  2. Make a masala mix using gram flour, coriander & cumin powder, red chilli powder, turmeric powder, garam masala, lemon juice and salt as required. Apply this to the onions, potatoes, brinjal and ivy gourd.
  3. In a pressure cooker, add surti papdi, valor papdi, pigeon peas (tuvar lilva), green peas, purple yam and yam. Boil for just 1 whistle.
  4. In a another pressure cooker, add the potatoes and ivy gourd. Boil for 1 whistle.
  5. In a pan, heat enough oil to fry all the vegetables on a slow flame for 3-5 minutes. Keep aside.
  6. In the same pan, add the green chilli & coriander paste. Once the oil starts to separate, add in the green onions and the green garlic. Saute for 10 minutes on medium flame.
  7. When the oil separates again, add the pigeon peas,yam, purple yam, raw banana, surti papdi, valor papdi and green peas. Mix on slow flame for 5-10 minutes.
  8. Add all the vegetables that have been marinated in the masala. Add 1 cup water, salt as required and 1 tbsp garam masala. Mix well and let it cook on a slow flame for 15-20 minutes.
  9. In between, keep stirring gently. After about 20 minutes, taste and adjust seasoning as per preference. Add the methi muthia, lemon juice and stir well. Let it cook for another 10 minutes.
  10. Stir gently, garnish with fresh coriander leaves and serve Undhiyu hot with Puris

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AuthorRajni Rajput

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