Recipe: Perfect Undhiyu (Gujarati Mixed Vegetables)

Undhiyu (Gujarati Mixed Vegetables). 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", which are fired from above. Surti undhiyu recipe – a traditional Gujarati style of making mixed vegetable curry.

Undhiyu (Gujarati Mixed Vegetables) Undhiyu is a full of flavor mixed vegetable curry from the State of Gujarat mainly from Surat region of India. Undhiyu got it's name from the Gujarati word "undhu", which means upside down. This dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. You can cook Undhiyu (Gujarati Mixed Vegetables) using 60 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Undhiyu (Gujarati Mixed Vegetables)

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

Undhiyu is a popular gujarati recipe made with veggies which are specially available during winter. A similar type of mixed vegetable is made with seasonal veggies in Gujarati cusine too. Undhiyu – A favorite and a famous Gujarati dish prepared with winter vegetables. This recipe goes with both rice and roti.

Undhiyu (Gujarati Mixed Vegetables) instructions

  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..

Today, I am going to share how to make Gujarati Undhiyu with store-bought frozen undhiyu veggie mix with step by step pictures. Undhiyu is a special gujarati dish made with medley of tubers and veggies like, purple yam, sweet and regular potatoes, green beans, eggplants, etc. The clay pot is filled with veggies and spices. Then, the pot is buried in a large underground furnace covered by a pile of dried leaves which are set alight. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.