Gujarati Undhiyu is one pot hearty meal from Gujarati cuisine that is mostly cooked in winters. Regular recipe is time consuming and takes lot of time, but in this recipe I simplified the process of making Undhiyu and as far as I know the recipe tastes just like the Authentic Undhiyu recipe.
Vegetables are cooked with some kind of muthia in coconut based gravy. I used pressure cooker for cooking the recipe but originally the dish is cooked in an earthen pot (matla) which is then sealed and placed upside down in fire pit. In fact name of the dish comes from the word (Undha) which means upside down.
Most of the vegetables that are used in making Undhiyu are root vegetables like, Yam, sweet potato, potato. Some other vegetables are brinjal, gourds etc. Most important of them is Indian flat beans also known as Surti papadi and Val. Some people add fresh shelled pigeon peas or even peas. Like other Gujarati dishes, a very small amount of sugar is added to Undhiyu to give it a touch of sweetness.
Based on different regions in Gujarat there are mainly two variations of recipe, Kathiawadi Undhiyu and Surti Undhiyu . Main difference in Kathiawadi and surti undhiyu is that Kathiawadi version of the recipe is spicier than Surti version. Also, in Surati version vegetables are stuffed with green masala whereas In Kathiawadi version, vegetables are cut into big chunks and cooked with Muthia and green masala paste.
In Authentic recipe Vegetables are deep fried and then cooked and that requires use of lot of oil, but in my recipe I cooked vegetables without too much oil so in a way you can call it a healthier recipe. I used carrot muthia which I cooked earlier.
I could not get Yam so I just used sweet potato. This recipe is suitable for Vegan, vegetarians and is a no onion no garlic Indian curry. Undhiyu is served with Pooris, but at our home we like it with Methi Thepla and chaach.
If love Gujarati Cuisine and looking to cook more Gujarati recipes you can check these, Dhokla, Gujarati Khatti dal, Amiri Khaman
If you cook this recipe and find it helpful, please do share it on facebook, twitter or pin it on Pinterest this may help others too and keeps me motivated to write more.
Ingredients
- Vegetables required!
- 200 g surti papdi stringed and cut
- 150 g brinjal or eggplant cut into chunks
- 150 g Potatoes cut into chunks
- 100 g sweet potato cut into chunks
- 100 g Green Peas shelled
- For gajar muthia!
- 200 g Carrot/Gajar grated
- 2 teaspoon green chilli paste
- 2 tablespoon coriander leaves chopped
- 1 cup Wheat flour
- ½ cup Gramflour besan
- ¼ cup Semolina/sooji
- ¼ teaspoon baking soda
- 1 cooking oil
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- Tempering!
- 1 teaspoon mustard seeds
- 1 teaspoon Sesame seeds
- ¼ teaspoon asafoetida
- 1 tablespoon peanut oil
- curry leaves
- For green masala!
- 75 g grated coconut
- 25 g coriander leaves
- 2 Tbsp sesame seeds
- 1 inch ginger
- 4-5 green chilli
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder jeera powder
- lemon juice
- 1 teaspoon sugar
- Salt to taste
- For Tempering!
- 1 pinch bigasafoetida OR 2 to 3 pinches of asafoetida hing
- ½ teaspoon cumin seeds
- cup ½water
- 2 Tbsp Peanut oil
Instructions
- First of all prepare all the vegetables by cleaning, chopping or peeling. and then proceed to cook Muthia according to recipe given below.
- Take a mixing bowl bowl and add all the ingredients listed under heading Muthia.
- Mix them well and make a soft dough by adding little bit of water
- Grease your palms with oil and make medium thick rolls from the mixture.
- In a big pan or a steamer boil water, grease the steamer plate or the metal rice strainer.
- Place all the cylindrical rolls on the steamer plate and cover the pan with a lid
- Steam cook for about 20-25 minutes.
- Now allow the muthia to cool down and then slice them into ¼ inch thick roundels.
- Heat oil in a pan and add sesame seeds, mustard seeds and curry patta.
- When seeds start crackling add the sliced muthias in it. and cook them from each side for 2-3 minutes till the corners start to look crisp and brown.
- Make a coarse paste of all the ingredients given under green masala paste ingredients.
- Heat oil in the pressure cooker add, cumin seeds (zeera) and carom seeds(ajwain). When seeds start to pop up add a big pinch of asafoetida.
- Now add green masala curry base and stir fry it for 3-4 minutes.
- Add all the vegetables in the pressure cooker and mix well.
- Add a cup of water along with veggies.
- Pressure cook everything for 2 whistles which takes about 7-8 minutes on high heat.
- Cool the pressure cooker under running water after2-3 minutes of taking it off heat and place it back on slow heat.
- Finally add sliced muthiya to the pressure cooker and cook for 3-4 minutes without the lid.
- Garnish with coriander leaves and may be add some more lime juice. Serve the Kathiawadi Undhiyu steaming hot on it’s own or with Poori or Thepla.
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