Name: Gujarati Undhiyu recipe by Vibha Bhutada at BetterButter
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 5
Ingredients: Baby potatoes 5-6; Baby brinjals (eggplants) 4-5; Surti papdi 1 cup, string removed and cut into halves; Fresh tuvar dana (fresh pigeon peas) 1 cup; Purple yam (kand) 1/2 cup, cut into 1/2 inch pieces; Yam (suran) 1/2 cup, cut into 1/2 inch pieces; Sweet potatoes 3/4 cup, cut into 1/2 inch pieces; Raw banana 2, cut into 1 inch cubes; Water 2 1/2 cups; cilantro for garnishing; For Methi Muthia:; Fenugreek leaves (methi leaves) 2 1/2 cups, plucked, measured then washed; whole wheat flour 1/2 cup; Chickpea flour (besan) 1/2 cup; Green chilies 3, chopped finely; Ginger Paste 1 Tsp; Turmeric powder 1/4 tsp; Red Chili Powder 1 tsp; Salt to taste; Sugar 2 1/2 tsp; Lemon juice 1 tsp; Oil 3 tbsp; Water 2-3 tbsp or more or less; Oil for frying; For Masala:; Sesame seeds 1/4 cup, coarsely ground; Peanuts 1/4 cup, coarsely ground; Desiccated coconut 1/3 cup; Cilantro 1/2 cup, finely chopped; Green chilies 5-6, finely chopped

ABOUT Gujarati Undhiyu RECIPE

Undhiyu is the hallmark of Gujarati vegetarian cuisine. A traditional Gujarati style mixed vegetable curry made using winter vegetables. Generally preparing undhiyu takes a lot of time and needs patience. I learnt making undhiyu from my mom. She makes approx 20 kgs of undhiyu every year for our family, friends, relatives and neighbours. Kudos to her efforts. It tastes delicious and it is my personal favourite as well.

Ingredients Serving: 5

Baby potatoes 5-6
Baby brinjals (eggplants) 4-5
Surti papdi 1 cup, string removed and cut into halves
Fresh tuvar dana (fresh pigeon peas) 1 cup
Purple yam (kand) 1/2 cup, cut into 1/2 inch pieces
Yam (suran) 1/2 cup, cut into 1/2 inch pieces
Sweet potatoes 3/4 cup, cut into 1/2 inch pieces
Raw banana 2, cut into 1 inch cubes
Water 2 1/2 cups
cilantro for garnishing
For Methi Muthia:
Fenugreek leaves (methi leaves) 2 1/2 cups, plucked, measured then washed
whole wheat flour 1/2 cup
Chickpea flour (besan) 1/2 cup
Green chilies 3, chopped finely
Ginger Paste 1 Tsp
Turmeric powder 1/4 tsp
Red Chili Powder 1 tsp
Salt to taste
Sugar 2 1/2 tsp
Lemon juice 1 tsp
Oil 3 tbsp
Water 2-3 tbsp or more or less
Oil for frying
For Masala:
Sesame seeds 1/4 cup, coarsely ground
Peanuts 1/4 cup, coarsely ground
Desiccated coconut 1/3 cup
Cilantro 1/2 cup, finely chopped
Green chilies 5-6, finely chopped
Ginger paste 2 tsp
Garlic paste 2 tsp
Red Chili Powder 1 tsp
Sugar 1 tbsp
Salt to taste
Lemon juice 2 tbsp
For Tempering:
Ajwain (carom seeds) 1/2 tsp
Jeera (cumin seeds) 1/2 tsp
Asafoetida (hing) 2 pinches
Oil 5 - 6 tbsp

Instructions

For the methi muthias:
Mix all dry ingredients with ginger and green chilies.
Then rub the oil into flour mixture with your hands.
Add washed methi leaves and mix.
Knead into a soft dough by adding water.
Grease your hand with little oil and make small cylindrical shapes.
Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep aside.
For making masala:
Mix all the ingredients mentioned under masala and keep it aside.
Prepare veggies:
Wash and chop all the veggies except potatoes and brinjal.
Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
Stuff them evenly with prepared masala.
Make undhiyu:
Heat oil in a pressure cooker. Add ajwain and cumin seeds.
Stir and fry the ajwain and cumin seeds till they change their color
Then add hing and stir.
Add all the veggies except stuffed one, one by one along with the remaining masala. Mix well.
Add water and check salt. Add more if needed.
Gently put stuffed veggies into the cooker. Do not stir as the stuffing will come out.
Cover it with lid and let for 2 whistles on medium-high heat.
When the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
Transfer the cooked vegetables into a big non-stick pan.
Add the stuffed bananas and methi muthias, toss gently and cook on a low flame till the bananas are tender, while stirring occasionally.
Turn off the stove.
Garnish with fresh cilantro.
Serve hot.

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