How to Make Undhiyu Recipe

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Prep Time 10 Minutes

Cooking Time 25 Minutes

Servings Null

Rating

Undhiyu is a traditional Gujarati curry prepared with many fresh vegetables. This deliciously rich curry is usually enjoyed in the winters. Let’s for this traditional recipe.

Ingredients

For The Methi Muthias (makes Approx. 18 To 20)

3 cupsChopped fenugreek (methi) leaves
To tasteSalt
1/2 cupWhole wheat flour (gehun ka atta)
1/2 cupBesan (bengal gram flour)
3 tspGinger-green chili paste
2 1/2 tspSugar
1/2 tspTurmeric powder (haldi)
1 tspChili powder
A pinchSoda bi-carb
3 tbspOil
For fryingOil

Other Ingredients

1 cupBaby potatoes, peeled
1Raw banana , cut into 25 mm. (1”) cubes
3 to 4brinjal (baingan/eggplant), small black variety
1 1/4 cupssurti papdi (fresh vaal), stringed and cut into halves
3/4 cuppurple yam (kand), peeled and cut into cubes
3/4 cupyam (suran), peeled and chopped
1/4 cupfresh toovar (arhar) dana
2 tbspOil
1/2 tspcarom seeds (ajwain)
1/4 tspasafoetida (hing)
A pinchsoda bi-carb
To tasteSalt

To Be Mixed Together For Coriander-coconut Masala

1 cupfreshly grated coconut
1/2 cupfinely chopped coriander (dhania)
1/3 cupfinely chopped green garlic (hara lehsun)
1 tbspcoriander-cumin seeds powder
2 tspginger-green chili paste
1 1/2 tspchili powder
1 tbspsugar
1 tbsplemon juice
To tasteSalt

For The Garnish

3 tbspfinely chopped coriander (dhania)

Directions

For the methi Muthias

In a bowl add fenugreek leaves and a little salt in a bowl and mix it well and keep it aside for 5 to 7 minutes and squeeze out all the liquid from the fenugreek leaves.
Add all the remaining ingredients and knead into a soft dough, add water only if required.
Divide the dough into equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
Heat the oil in a kadhai and deep fry the Muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep it aside.

How to proceed

Make a criss-cross slit on each baby potato, banana piece, and brinjal and take care not to separate the segments.
Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep it aside.
Combine the fresh vaal, purple yam, yam, toovar dana, and the remaining masala mixture in a bowl, mix it well and marinate for 8 to 10 minutes.
Heat the oil in a pressure cooker, add carom seeds, asafoetida, and soda-bi-carb and saute on a medium flame for a few seconds.
Add stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix it gently and pressure cook on a high flame for15 min.
Allow the steam to escape before opening the lid.
Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi Muthias, toss it gently and cook on a slow flame till the bananas are tender and stir occasionally.
Garnish with coriander and serve it hot.

Check More Gujarati Recipes

By Meghna Nath