Step-by-Step Guide to Make Ultimate Undhiyu (Gujarati Mixed Vegetables)

Undhiyu (Gujarati Mixed Vegetables). Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, 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 a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.

It is Gujarati traditional food at its best. Basically,it is a mixed vegetable curry. We cook it slowly in green pesto.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, undhiyu (gujarati mixed vegetables). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, 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 a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.

Undhiyu (Gujarati Mixed Vegetables) is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's simple, it's fast, it tastes delicious. Undhiyu (Gujarati Mixed Vegetables) is something that I've loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):

1. {Take For of Beans.
2. {Get 300 grams of Surati papdi Indian beans.
3. {Get 300 grams of Vaal lima beans.
4. {Get 300 grams of Tuvar dana fresh pigeon peas.
5. {Get 2 tbsp of oil.
6. {Get 1/4 tsp of carom seeds ajwain.
7. {Take 1/4 tsp of asafoetida/ hing.
8. {Get 1/4 tsp of turmeric powder haldi.
9. {Take 1 tsp of coriander cumin powder dhanya jeera powder.
10. {Take 1 tsp of red chilli powder.
11. {Take 1 tsp of sugar.
12. {Take 1 tsp of ginger garlic paste.
13. {Make ready To taste of salt.
14. {Take 1/4 tsp of water.
15. {Make ready For of Muthia (fenugreek dumplings).
16. {Make ready 1/4 cup of wheat flour coarse or bhakri flour.
17. {Take 2 tbsp of wheat flour.
18. {Make ready 3 tbsp of chickpea flour besan.
19. {Get 1/2 cup of 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.
20. {Prepare 1 tsp of ginger garlic paste.
21. {Take 1.5 tbsp of oil.
22. {Make ready 1 tsp of sugar.
23. {Get 1 tsp of red chilli powder.
24. {Take 1 tsp of coriander cumin powder.
25. {Make ready 1/4 tsp of asafoetida hing.
26. {Make ready 1/4 tsp of turmeric powder.
27. {Get 1 tbsp of sesame seeds til.
28. {Make ready to taste of salt.
29. {Make ready Some of oil for deep frying muthia.(use the leftover oil to cook the undhiyu).
30. {Make ready For of Masala.
31. {Take 3 cups of coriander leaves washed and chopped finely.
32. {Prepare 1/2 cup of coconut grated. I have used the dried shredded coconut.
33. {Prepare 2 tbsp of ginger garlic paste.
34. {Make ready 1 tbsp of green chilli paste or as per spice level needed.
35. {Prepare 1 tbsp of sesame seeds til.
36. {Take 1/4 tsp of asafoetida hing.
37. {Take 2 tbsp of oil.
38. {Prepare 2 tbsp of coriander cumin powder.
39. {Prepare 2 tsp of garam masala.
40. {Get 1 tsp of chilli powder I have used the spicy chilli powder.
41. {Prepare 2 tbsp of sugar.
42. {Make ready 1 tbsp of lemon juice.
43. {Prepare To taste of salt.
44. {Get As required of potato, sweet potato, purple yam, brinjal.
45. {Get 12 of baby potato washed, peeled and slit.
46. {Take 12 of small brinjal washed and cut into cubes.
47. {Prepare 1 of sweet potato washed, peeled and cut into cubes.
48. {Make ready 300 grams of purple yam washed, peeled and cut into cubes.
49. {Take 2 tbsp of oil.
50. {Prepare 1/4 tsp of carom seeds ajwain.
51. {Get 1/4 tsp of turmeric powder haldi.
52. {Get 1/4 tsp of asafoetida hing.
53. {Get 1 tsp of coriander cumin powder dhanya jeera powder.
54. {Take 1 tsp of red chilli powder.
55. {Make ready to taste of salt.
56. {Get 1/4 cup of water.
57. {Make ready For of Assembling of Undhiyu.
58. {Make ready 3 tbsp of oil.
59. {Get 1/4 tsp of ajwain.
60. {Make ready 1/4 tsp of water.

Eat it with fried flat bread. It makes a heavenly combination when served. Undhiyu is a mixed vegetable recipe from the Gujarati cuisine. Undhiyu is derived from a Gujarati word 'undhu' which means upside down, because the traditional way of cooking undhiyu is in maltu (traditional earthen pots) which were kept upside down under the ground and was lit up by fire from.

Instructions to make Undhiyu (Gujarati Mixed Vegetables):

1. 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..
2. 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..
3. 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)..
4. 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..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. 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.
11. 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..
12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it..
13. 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..
14. 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..
15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand..

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 The vegetables like potato, sweet potato, purple yam are deep fried. In a thick bottom pan vessel, oil is heated and it is tempered with carom seeds. Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala. It can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal for a festive meal. 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 This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home.

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