Go Back
–+ servings
undhiyu
Print Recipe
4.60 from 5 votes

Gujarati Undhiyu recipe with air fryer vegetable

Undhiyu is a wonderful winter mixed vegetable curry which is served with fried flatbread or poori.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: gujarati, undhiyu
Servings: 6
Author: bhavana bhatia

Ingredients

For the green masala paste:

  • ½ cup fresh coriander chopped
  • ½ cup fresh green garlic
  • 1 medium piece of ginger
  • 1-2 cloves of garlic
  • 1-2 green chillies or as per taste
  • 2 tablespoon shredded coconut optional

For the veggies

  • ½ cup carrots
  • sweet potato diced, optional
  • ½ cup yam diced
  • ½ cup purple yam
  • 3-4 small potatoes
  • 1 cup broad beans
  • ½ cup fresh pigeon peas
  • 5-6 Small brinjals
  • 2 medium raw banana plantain
  • ½ cup peas
  • 5-6 medium tomatoes pureed
  • oil as needed for brushing vegetables and muthia; additional to tempering oil

For the muthia:

  • 1 cup chickpea flour
  • 1 tablespoon semolina sooji
  • 1 tablespoon whole wheat flour (atta)
  • 1 tablespoon ginger-chilli-garlic paste
  • ½ cup or handful methi/fenugreek leaves
  • ½ tablespoon sesame seeds
  • ½ teaspoon red chilli powder
  • ⅛ teaspoon asafoetida heeng
  • ½ teaspoon garam masala
  • pinch of soda optional
  • 2 tablespoon ghee/oil use oil for a vegan version
  • Salt as per taste
  • ⅓ cup water approximately; add gradually depending on dough moisture

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
  • 4 tablespoon oil

Spices and finishing ingredients

  • 2 tablespoon coriander powder
  • ½ tablespoon red chilli powder or as per taste
  • ½ tablespoon garam masala or as per taste
  • 1 teaspoon turmeric powder
  • salt to taste
  • 1 tablespoon lemon juice
  • 2-3 cups water for gravy; adjust to desired consistency

Instructions

For muthia

  • Combine the muthia ingredients. Add water gradually, using approximately ⅓ cup as needed, and knead into a firm but pliable dough. Adjust for moisture in the fenugreek leaves.
  • Divide into small equal parts of oval or round shape.
  • Preheat the air fryer at 170°C (340°F) for 5 minutes. Lightly brush the shaped muthia with oil and air fry at 170°C (340°F) for 12–13 minutes. Alternatively, deep fry and set aside.

Cooking veggies

  • Prepare the vegetables in batches by air frying the roots and softer vegetables separately; steam the beans. Deep frying is an alternative to air frying.
  • Cut potatoes, carrots, yam, purple yam and any optional sweet potato into similar-sized pieces. Brush lightly with oil and air fry in a preheated air fryer at 170°C (340°F) for 11–12 minutes.
  • Brush plantain and brinjal (eggplant) pieces lightly with oil and air fry at 170°C (340°F) for 9–10 minutes.
  • Steam the broad beans and fresh pigeon peas for 12–15 minutes, or until tender. Keep regular green peas aside to add directly to the gravy.

For tempering

  • Blend the coriander, green garlic, ginger, garlic, green chillies and optional coconut into a green masala paste.
  • Heat the tempering oil in a large, deep pan.
  • Add cumin, carom, sesame and mustard seeds, and let them splutter.
  • Add asafoetida (heeng) and the prepared green masala paste. Sauté briefly until fragrant.
  • Add the prepared air-fried vegetables and steamed beans. Cook together for 5–7 minutes.
  • Add the dry spices and tomato puree, and cook for another 5–7 minutes.
  • Add the cooked muthia and green peas to the vegetables and gravy. Pour in 2–3 cups of water as needed, mix gently, cover and cook until the vegetables are tender and the gravy thickens to your preferred consistency.
  • Check that all vegetables are tender. Adjust the salt to taste and add more water if needed. Turn off the heat and stir in the lemon juice.
  • Serve with poori/roti