Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, gujarati undhiyu. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Gujarati Undhiyu is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Gujarati Undhiyu is something that I have loved my entire life. They’re fine and they look wonderful.
👉🏼 Get the Ingredient list, step-by-step written, printable and Mobile ready "Authentic Gujarati Undhiyu" recipe with measurements on my website. 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. Oondhiya, Undhiyu, Gujarati Undhiyu Recipe. by Tarla Dalal.
To get started with this recipe, we have to first prepare a few ingredients. You can have gujarati undhiyu using 34 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Gujarati Undhiyu:
- Prepare For Muthiya-
- Get 1 cup Gram Flour (besan)
- Get 1 1/2 cups chopped Fenugreek Leaves
- Take 1/2 teaspoon Red Chilli Powder
- Prepare 1/4 teaspoon Turmeric Powder
- Take 1 pinch Baking Soda
- Get 1 1/2 teaspoons Sugar
- Get 1/4 teaspoon Lemon Juice
- Take to taste Salt
- Get 1 tablespoon Oil + for deep frying
- Get For Masala-
- Take 1/4 cup grated Coconut (fresh or dry)
- Prepare 1/3 cup Roasted Peanut Powder
- Take 1/2 tablespoon Sesame Seeds
- Prepare 1/4 cup finely chopped Coriander Leaves
- Get 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Get 1 teaspoon Sugar
- Make ready 1/2 teaspoon Lemon Juice
- Make ready to taste Salt
- Make ready For Curry-
- Make ready 3-4 small Brinjals
- Make ready 6-7 Baby Potatoes
- Make ready 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Make ready 1/2 cup Shelled pigeon peas
- Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Take 1/2 cup Green Peas
- Make ready 1 pinch Asafoetida (hing), optional
- Make ready 1 teaspoon Red Chilli Powder
- Take 1/2 teaspoon Cumin-Coriander Powder
- Prepare 1/3 teaspoon Turmeric Powder
- Get 1/4 teaspoon Garam Masala Powder, optional
- Prepare to taste Salt
- Get 1/2 cup Cooking Oil (or less*)
- Make ready 1 cup Water
Surti undhiyu recipe - a traditional Gujarati style of making mixed vegetable curry. To make this undhiyu restaurant style, deep fry all the veggies one by one except papadi, peas and stuffed veggies. 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.
Instructions 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.
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". Undhiyu is made during winter time when the recipe ingredients are freshly available in abundance. Every Gujarati home makes Undhiyu on special occasions like Diwali and Uttarayan. Surati Undhiyu - Gujarati's Winter Special.
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