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Gujarati Undhiyu Recipe Kathiawad Style
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Course:
Main Dish
Cuisine:
Indian, indian cuisine
Author:
Rekha Kakkar
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.
Notes
Weight of all the vegetables is given after after cleaning and peeling so use little extra quantity when ordering.