A traditional Gujarati dish called undhiyu, which is made with a variety of fresh vegetables and dhokli muthiya, is a must-have for celebrations like Uttarayan (the festival of kite flying), Diwali, and other holidays as well as special events like wedding receptions. This rich and delectable curry is typically enjoyed in the winter because it requires vegetables like fenugreek leaves, surti papadi, and tuvar lilva, which are only readily available then.
In Surti Undhiyu, vegetables like brinjal, potato, raw banana, etc, are stuffed with masala made of coconut, peanut, etc. In Kathiyawadi Undhiyu, vegetables are not stuffed but its masala is little spicier than other styles
The entire dish is traditionally prepared in earthen pots, or “matlu” in Gujarati. The pots are sealed and set in a ground-dug fire pit upside-down. The dish’s rustic flavour and taste are a result of the dish’s slow cooking in the clay pot.
Ingredients for undhiyu
- 100 grams small baingan
- 150 to 200 grams of baby potatoes
- 100 grams sweet potato
- 100 grams raw unripe banana
- 150 grams purple yam (kand)
- 1/2 cup Surti Papdi, strings removed
- 1/2 cup Green Peas
- 1 cup Gram Flour (besan)
- 1 teaspoon sesame seeds
- 1cups chopped Fenugreek Leaves
- A pinch of Asafoetida (hing),
- 1 teaspoon Red Chilli Powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powde
- Salt to taste
- 1/2 cup Cooking Oil
- 1 pinch of baking soda
- 1/4 teaspoon Lemon Juice
- 1 cup Water
- Grated coconut, 1/4 cup (fresh or dry
- 1/3 cup Roasted peanut powder
- half-teaspoon of sesame seeds
- 1 cup of coriander leaves, finely chopped
- 1/4 cup Green Chili, Ginger, and Garlic Paste
- 1 teaspoon sugar,
Instruction for undhiyu recipe
Preparing Methi Muthia For Undhiyu
- In a medium bowl, combine 1 cup gramme flour, 1 1/4 cups fenugreek leaves, 1/2 tsp. red chilli powder, 1/4 tsp. turmeric powder, a pinch of baking soda, 112 tsp. sugar, 1/4 tsp. lemon juice, 1 tablespoon oil, and salt.
- With a spoon, combine all the ingredients; when needed, add water to create the soft dough. Don’t worry if the dough gets sticky. Add a few teaspoons of gramme flour and stir well if it is too sticky.
- Make around 10 to 12 little, oval-shaped muthiyas using oil on your fingertips. For deep frying the muthiyas, heat the oil over a medium flame.
- Depending on the size of the pan, deep fried three to four muthiyas at a time until the outside is light golden brown and crispy. Avoid deep-frying them over a high temperature since they could not fully cook inside.
- Take them out with a slotted spoon and place them on a plate with a paper napkin on top. There are ready Methi Muthiyas.
Method to Make Masala:
- Prepare the stuffing masala by combining all of the masala’s ingredients in a medium bowl: 1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli, ginger, and garlic paste.
- With a spoon, thoroughly combine them, then taste it. Strongly spicy, mildly sweet, mildly sour, and salty flavours should all be present. If more seasonings are needed, add them.
Method to Make Curry:
- Take all vegetables required to make the undhiyu.
- In a bowl of water, peel, rinse and place the other veggies – 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. Also keep 8 to 10 small brinjals
- Remove the brinjal stems and potato skins. On the topside of the potato and brinjal, make a crisscross cut that extends 3/4 of the way down. Be careful not to divide the portions. Put prepared masala inside the vegetables.
- A 3-liter aluminum pressure cooker heated with 1/2 cup oil over a medium flame. Asafoetida should be added and sautéed for 10 seconds. Add salt, green peas, yam, surti papadi . Mix well, then cook for two to three minutes.
Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. mix well and cook for 5 min
- Add potato and filled brinjal. Add a little salt to it.
Add 1½ cups water. Add fried 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
- 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 with poori or paratha
Tips and Variations:
- This curry’s distinctive flavour and texture are due to methi muthiya. Don’t forget to add it.
- Prepare this curry two to three hours beforehand. This would make it possible for the vegetables to properly absorb the curry’s flavour from the masala.
- One of the vegetables needed to make Undhiyu is papdi. Make sure you have a minimum of one sort of papdi on hand.
also read: Potato Chips Recipe (potato wafers)
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