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Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings

Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings

By Admin
Prep Time Total in 85 M
Course Main Course
Cuisine Gujarati Recipes
Diet Vegetarian

Gujarati Undhiyu is a very popular and important vegetable that is made during auspicious family occasions, festivals and more importantly during the kite festival in Gujarat known as Uttarayan.

Ingredients

  • Undhiyu Vegetables
  • 2 tablespoons Ghee
  • 1 tablespoon Ajwain (Carom seeds)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 cup Flat Green Beans
  • cut into 1/2 inch size pieces (surti beans or snow peas_
  • 1/4 cup Sweet Potatoes
  • peeled and cubed
  • 1/4 cup Elephant yam (Suran/Senai/Ratalu)
  • peeled and cubed
  • 1/4 cup Purple yam
  • peeled and cubed
  • 1/4 cup Raw Banana
  • peeled and cubed
  • Salt
  • to taste
  • Vegetables to be stuffed
  • 5 Small Brinjal (Baingan / Eggplant)
  • with 4 slits on top
  • 5 Baby Potatoes
  • peeled
  • with 4 slits on top
  • For Undhiyu Masala
  • 1 cup Fresh coconut
  • grated
  • 1/2 cup Coriander (Dhania) Leaves
  • chopped
  • 4 cloves Garlic
  • 1 inch Ginger
  • 1 Green Chillies
  • 3 teaspoons Sesame seeds (Til seeds)
  • 3 teaspoon Coriander (Dhania) Seeds
  • roasted and powdered
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1 tablespoon Lemon juice
  • 2 teaspoons Sugar
  • 1 teaspoon Salt
  • to taste
  • Ingredients for methia muthia
  • 1/4 cup Methi Leaves (Fenugreek Leaves)
  • finely chopped
  • 1 cup Gram flour (besan)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red Chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Enos Fruit Salt
  • 2 teaspoons Sugar
  • 1 Lemon
  • juice extracted
  • 1 teaspoon Oil
  • Salt
  • to taste

Instructions

Step 1

To begin making the Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings, we will firstly make the muthiyas

Step 2

*Method To Make Methi Muthia:In a small bowl combine all the ingredients for the muthia adding very little water to make firm dough

Step 3

Divide the dough into 15 small portions

Step 4

Shape them into ovals and lightly press them down

Step 5

To pan fry the methi muthia in a paniyaram pan; preheat the pan add oil into the cavities of the pan

Step 6

Place the muthia in the cavities and drizzle a little more oil on the top

Step 7

Flip and turn to cook the muthia on all sides

Step 8

Pan fry the muthia until browned on all sides

Step 9

 You can alternatively steam the Muthia's - Prepare a steamer and place the muthia in the steamer’s colander and allow it to steam for 10 minutes on medium-high heat

Step 10

After 10 minutes you will notice the colour has changed to golden yellow

Step 11

T urn off heat; take the colander filled with muthia’s out of the steamer and keep aside

Step 12

 *Method To Make Undhiyu:Add all the ingredients for the Masala into a mixer grinder, add 1/4 to 1/2 cup of water and grind to make a smooth paste

Step 13

 Fill the slit brinjals and baby potatoes with above filling mixture and keep aside

Step 14

Keep the remaining filling aside

Step 15

There are two ways you can do the Undhiyu, one in a pressure cooker, which is much faster and also in a pan where we slow cook the Undhiyu

Step 16

Pressure Cooker MethodInto a pressure cooker ; add in two tablespoons of ghee, add the ajwain seeds and allow it to crackle

Step 17

Add the  stuffed brinjal and baby potatoes

Step 18

Add the yam, sweet potatoes, raw bananas and beans and layer it with the coconut mixture

Step 19

Add 1/4 to 1/2 cup of water and pressure cook for 4 to 5 whistles and turn off the heat

Step 20

Allow the pressure to release naturallyOnce the pressure released, add the pan fried muthai's

Step 21

Cover the pan and simmer for another 10 minutes and add more water if required

Step 22

Cook until you notice all the vegetables and the muthias are well coated with the masala

Step 23

Heavy Bottomed Pan MethodIn a heavy bottomed Pan ; add in two tablespoons of ghee, add the ajwain seeds and allow it to crackle

Step 24

Add the   stuffed brinjal and baby potatoes and shall fry until partially cooked

Step 25

This process is done on low heat, so it consumes less oil and also cooked evenly from the inside

Step 26

Add the yam, sweet potatoes, raw bananas and beans and layer it with the coconut mixture

Step 27

Add 1/4 to 1/2 cup of water and cover the pan and cook until the vegetables are cooked and coated well with the masala

Step 28

This takes about half an hour

Step 29

Once its three-fourth done, add the pan fried muthai's

Step 30

Cover the pan and simmer for another 10 minutes and more water if required

Step 31

Cook until you notice all the vegetables and the muthias are well coated with the masala

Step 32

Adjust the taste by adding more or less of salt

Step 33

Check the consistency of the dish to see if you need to add more or less water to suit your taste

Step 34

Turn off the heat and transfer to a serving dish

Step 35

Serve the Gujarati Undhiyu hot garnished with chopped coriander leaves and fresh coconut

Step 36

Undhiyu on a festive occasion can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal

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