Name: Undhiyu recipe by Rakhi Bhagat at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Ingredients: Ingredients for mutiya; 1 cup Gram flour; 1 cup coarsely grinded wheat flour; 2 cups fresh methi leaves; 2 tsp green chilli ginger paste.; 1/2 tsp turmeric powder; 1/4 tsp soda bi carb; 1 tsp coriander cumin powder; Salt as required; 1 tsp lemon juice; 2 tsp sugar; 2 tsp oil; For Masala; 1 cup fresh coconut; 1 tbsp sesame seeds; 1 tbsp roasted peanuts; 1 tbsp fresh coriander leaves; 1 tbsp green chilli ginger paste; 1 tsp coriander seeds; Salt as required; For Curry; 3-4 baby brinjals; 3-4 baby potatoes; 1 cup diced purple yam; 1/2 cup surti papdi (strings removed); 1/2 cup valor papdi(strings removed); 1/2 cup green peas; 1/2 cup tuvar lilva(fresh green pigeon daal); 1 cup raw diced banana; 2 tsp fresh green chilli ginger garlic paste

ABOUT Undhiyu RECIPE

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 special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter.This step by step photo recipe explains how to make this authentic Gujarati dish.

Ingredients Serving: 6

Ingredients for mutiya
1 cup Gram flour
1 cup coarsely grinded wheat flour
2 cups fresh methi leaves
2 tsp green chilli ginger paste.
1/2 tsp turmeric powder
1/4 tsp soda bi carb
1 tsp coriander cumin powder
Salt as required
1 tsp lemon juice
2 tsp sugar
2 tsp oil
For Masala
1 cup fresh coconut
1 tbsp sesame seeds
1 tbsp roasted peanuts
1 tbsp fresh coriander leaves
1 tbsp green chilli ginger paste
1 tsp coriander seeds
Salt as required
For Curry
3-4 baby brinjals
3-4 baby potatoes
1 cup diced purple yam
1/2 cup surti papdi (strings removed)
1/2 cup valor papdi(strings removed)
1/2 cup green peas
1/2 cup tuvar lilva(fresh green pigeon daal)
1 cup raw diced banana
2 tsp fresh green chilli ginger garlic paste
1 tsp turmeric powder
2 tsp coriander cumin powder
1/2 tsp carom seeds
1/2 tsp asafoedia
2 cups oil
2 tsp lemon juice
1 tsp garam masala
2 cups water

Instructions

For making mutiyas ...Take gram flour,wheat flour, fenugreek leaves, coriander powder,turmeric powder, a pinch of baking soda, green chilli ginger paste,sugar, lemon juice, oil and salt in a medium bowl.
Mix all ingredients with a spoon, add water as needed and make soft dough as shown in the photo. If the dough turns sticky, don’t worry. If it is too sticky then add few teaspoons of gram flour and mix well.
Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas.
Deep fry muthiyas (3-4 at a time depending on the size of a pan) over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t deep fry them over high flame as they may remain uncooked from inside.Methi Muthiyas are ready.
Prepare stuffing masala; take all masala ingredients ----fresh coconut, roasted peanut , sesame seeds, fresh coriander leaves, green chilli ginger garlic paste, sugar, lemon juice and salt ) in a grinding jar..Grind it into semi coarse powder.Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
Take all vegetables required to make the undhiyu.Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala
Heat oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2-3 minutes.
Add turmeric powder, cumin-coriander powder and garam masala powder.Mix well and cook for 3 minutes. Add stuffed brinjal and potato. Sprinkle some salt over it.Add 1½ cups water. Add fried dhokli methi muthiya over it. Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot .

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