Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, undhiyu (gujarati mixed vegetables). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Undhiyu - A favorite and a famous Gujarati dish prepared with winter vegetables. This recipe goes with both rice and roti. Today, I am going to share how to make Gujarati Undhiyu with store-bought frozen undhiyu veggie mix with step by step pictures. Undhiyu is a seasonal dish made in Gujarat a state of India, during winters with all mixed vegetables such as lima beans (vaal), surati papdi ( indian beans), green pigeon peas (tuvar dana), purple yam, small brinjals, sweet potato, raw banana, potato, muthia - fenugreek dumplings (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) and whole wheat flour.
Undhiyu (Gujarati Mixed Vegetables) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Undhiyu (Gujarati Mixed Vegetables) is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):
- Prepare For Beans
- Take 300 grams Surati papdi Indian beans
- Prepare 300 grams Vaal lima beans
- Make ready 300 grams Tuvar dana fresh pigeon peas
- Get 2 tbsp oil
- Make ready 1/4 tsp carom seeds ajwain
- Take 1/4 tsp asafoetida/ hing
- Take 1/4 tsp turmeric powder haldi
- Take 1 tsp coriander cumin powder dhanya jeera powder
- Make ready 1 tsp red chilli powder
- Prepare 1 tsp sugar
- Make ready 1 tsp ginger garlic paste
- Make ready To taste salt
- Make ready 1/4 tsp water
- Get For Muthia (fenugreek dumplings)
- Prepare 1/4 cup wheat flour coarse or bhakri flour
- Prepare 2 tbsp wheat flour
- Take 3 tbsp chickpea flour besan
- Prepare 1/2 cup 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
- Take 1 tsp ginger garlic paste
- Get 1.5 tbsp oil
- Prepare 1 tsp sugar
- Prepare 1 tsp red chilli powder
- Prepare 1 tsp coriander cumin powder
- Make ready 1/4 tsp asafoetida hing
- Take 1/4 tsp turmeric powder
- Prepare 1 tbsp sesame seeds til
- Prepare to taste salt
- Take Some oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
- Take For Masala
- Make ready 3 cups coriander leaves washed and chopped finely
- Prepare 1/2 cup coconut grated. I have used the dried shredded coconut
- Prepare 2 tbsp ginger garlic paste
- Make ready 1 tbsp green chilli paste or as per spice level needed
- Prepare 1 tbsp sesame seeds til
- Take 1/4 tsp asafoetida hing
- Make ready 2 tbsp oil
- Make ready 2 tbsp coriander cumin powder
- Get 2 tsp garam masala
- Make ready 1 tsp chilli powder I have used the spicy chilli powder
- Get 2 tbsp sugar
- Prepare 1 tbsp lemon juice
- Make ready To taste salt
- Get As required potato, sweet potato, purple yam, brinjal
- Prepare 12 baby potato washed, peeled and slit
- Make ready 12 small brinjal washed and cut into cubes
- Take 1 sweet potato washed, peeled and cut into cubes
- Get 300 grams purple yam washed, peeled and cut into cubes
- Get 2 tbsp oil
- Get 1/4 tsp carom seeds ajwain
- Take 1/4 tsp turmeric powder haldi
- Take 1/4 tsp asafoetida hing
- Take 1 tsp coriander cumin powder dhanya jeera powder
- Get 1 tsp red chilli powder
- Get to taste salt
- Prepare 1/4 cup water
- Prepare For Assembling of Undhiyu
- Prepare 3 tbsp oil
- Prepare 1/4 tsp ajwain
- Get 1/4 tsp water
Undhiyu got it's name from the Gujarati word "undhu", which means upside down. This dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.
Instructions to make Undhiyu (Gujarati Mixed Vegetables):
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
- 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.
- 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.
- Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. Undhiyu, a Gujarati delicacy made with lots of vegetables coated with lots of spices, fresh coconut, sesame seeds, peanuts, cilantro, garlic, ginger and oil, cooked into an Instant Pot. This is an ultimate vegan and gluten-free dish! Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.
So that’s going to wrap this up for this exceptional food undhiyu (gujarati mixed vegetables) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
