Recipe of Any-night-of-the-week 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 mixed vegetable recipe from the Gujarati cuisine.

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

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, undhiyu (gujarati mixed vegetables). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 mixed vegetable recipe from the Gujarati cuisine.

Undhiyu (Gujarati Mixed Vegetables) is one of the most favored of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Undhiyu (Gujarati Mixed Vegetables) is something which I've loved my whole life.

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

Eat it with fried flat bread. It makes a heavenly combination when served. 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.

Steps 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..

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. Easy Undhiyu - Mixed vegetable casserole with a medley of veggies cooked in earthy spices, ginger and chilies cooked effortlessly in the Instant Pot. Traditionally, made in a clay pot.

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