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    Home » Courses » Curries and Lentils

    Undhiyu - Gujarati mixed vegetable

    Mar 3, 2019 · Leave a Comment

    446 shares
    Jump to Recipe

    Undhiyu puri is one of the best winter dishes. It is Gujarati traditional food at its best. Basically, it is a mixed vegetable curry. There is a great liking for mix vegetable recipes in India. Most people like aloo gobi matar, veg jalfrezi, mixed cabbage curry. This one is the king of all recipes. It is really elaborate but totally worth the effort. We cook assorted vegetables slowly in a green pesto. Eat it with fried flat bread. It makes a heavenly combination when served with 'Shrikhand'.Traditionally you serve it with dollops of white butter or 'ghee'/clarified butter. However, you can also make it vegan by just avoiding ghee in tempering. Gujarati food is a treat for every vegetarian and aspiring vegan. Rich in colors and taste. It is delightful to see a punch of flavors popping into your taste buds. It's totally yummy!

    The following recipe is one of the most meticulous recipes, that we have documented and published.Hence, there are lot of steps to document.

    Undhiyu
    Jump to:
    • Ingredients
    • Read the recipe of Undhiyu below:
    • Undhiyu
    • Looking for more Gujarati recipes?
    • FAQs

    Ingredients

    There is no fixed list. You may use whatever vegetables you get matching to the profile of traditional vegetables. Cook them by deep frying them or steaming them. These days you also get a packet of frozen vegetables for undhiyu.

    undhiyu ingredients

    For the masala paste:
    fresh coriander chopped
    fresh green garlic
    ginger
    garlic
    green chillies
    shredded coconut optional

    For the veggies
    carrots
    sweet potato diced
    yam diced
    broad beans
    small eggplants
    small potatoes
    peas
    purple yam
    pegios peas
    tomatoes pureed
    For the muthia:
    chickpea flour / besan
    semolina / sooji
    atta / wholewheat flour
    ginger-chilli-garlic paste
    fenugreek leaves / methi
    sesame seeds
    red chilli powder
    asafoetida / heeng
    garam masala
    pinch of soda optional
    ghee/oil
    Salt as per taste
    For tempering:
    cumin seeds /jeera
    carom seeds / ajwain
    sesame seeds / til
    mustard seeds / rai
    asafoetida/ heeng
    oil
    dry masala mix
    coriander powder
    red chilli powder
    garam masala
    turmeric powder
    salt
    lemon juice

    undhiyu ingredients for spice mix

    The green masala gives the flavor to the gravy. We use a mix of mustard, cumin, sesame and carrom seeds or ajwain for tempering.

    Below are the steps of Undhiyu muthia recipe

    Undhiyu steps

    Muthiya is the one of the tastiest ingredient of undhiyu.

    Needless to say, you need to make many of these fried balls. You can also prepare this in advance. Everyone needs to get muthiya with vegetables.

    undhiyu gravy steps

    Once you complete the preparation, then preparing undhiyu is a simple affair. Just prepare the gravy and add the masala, vegetables.

    Read the recipe of Undhiyu below:

    undhiyu
    Print Recipe
    4.34 from 3 votes

    Undhiyu

    Undhiyu is a wonderful winter mixed vegetable curry which is served with fried flatbread or poori.
    Prep Time30 mins
    Cook Time1 hr
    Course: Main Course
    Cuisine: Indian
    Keyword: gujarati, undhiyu
    Servings: 4
    Author: bhavana bhatia

    Ingredients

    For the masala paste:

    • 1 cup fresh coriander chopped
    • 1 cup fresh green garlic
    • 1 medium piece of ginger
    • 1-2 cloves of garlic
    • 1-2 gree chillies
    • 2 tablespoon shredded coconut optional

    For the veggies

    • ½ cup carrots
    • 1 large sweet potato diced
    • ½ cup yam diced
    • ½ cup broad beans
    • 3-4 Small brinjals
    • 3-4 small potatoes
    • ½ cup peas
    • ½ cup purple yam
    • ½ cup pegios peas
    • 3 medium tomatoes pureed

    For the muthia:

    • 2 cup chickpea flour
    • 1 tablespoon semolina sooji
    • 2 tablespoon cup atta flour
    • 2 tablespoon /ginger-chilli-garlic paste
    • ½ cup or handful methi/fenugreek leaves
    • 1 tablespoon sesame seeds
    • 1 teaspoon red chilli powder
    • ⅛ th teaspoon asafoetida heeng
    • ½ teaspoon garam masala
    • pinch of soda optional
    • ¼ cup ghee/oil
    • Salt as per taste

    For tempering:

    • 1 teaspoon cumin seeds jeera
    • 1 teaspoon carom seeds ajwain
    • 2 tablespoon sesame seeds til
    • 1 tablespoon mustard seeds rai
    • Pinch of heeng/asafoetida
    • 2-3 tablespoon oil

    dry masala mix

    • 2 tablespoon coriander powder
    • 1 tablespoon red chilli powder
    • ½ teaspoon garam masala
    • 1 teaspoon turmeric powder
    • 1 tablespoon salt
    • 1 tablespoon lemon juice

    Instructions

    For muthia

    • Knead a tight dough with all ingredients.
    • Divide into small equal parts of oval or round shape.
    • Fry them in oil,Keep it aside.

    Cooking veggies

    • Except potatoes,brinjals,peas, steam all veggies for 10-15 minutes.(traditionally, all vegetables are fried one by one, instead of being steamed)
    • You may need to steam hard vegetables separately from the soft ones.
    • Saute the steamed vegetables in 1-2 tablespoon oil(optional if you want to have less oil)
    • Slit the potatoes and brinjals crossway and insert the green masala,saute with 1-2 tablespoon oil for 10-15 minutes in a pan

    For tempering

    • Heat oil in a tempering pan.
    • Add cumin,carom,sesame,mustard, seed.Let it splutter.
    • Add a pinch of asafoetida(heeng) and green masala.
    • Add the dry masala and tomato puree.
    • Let it cook for 10 minutes, add the semi cooked veggies and muthiya
    • Add 2-3 cups of water,cover and cook the undhiyu.
    • Cook until all veggies are soft, turn of the heat, add lemon juice.
    • Serve with poori/roti

    Looking for more Gujarati recipes?

    • Zucchini Muthia
    • Methi Thepla
    • Jethalal special jalebi fafda
    • Oats dhokla
    • Mixed dal dhokla
    • Sandwich dhokla
    • Instant khaman dhokla

    FAQs

    What is undhiyu eaten with?

    Traditionally, it is eaten with poori or fried flatbread.

    Click here to see more curry recipes.

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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