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undhiyu
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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