Easiest Way to Cook Yummy Undhiyu

Easiest Way to Cook Yummy Undhiyu Delicious, fresh and tasty.

Undhiyu. Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. Undhiyu is a one pot vegetable casserole dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience.

Undhiyu got it's name from the Gujarati word "undhu", which means upside down.

This dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.

Surti undhiyu recipe - a traditional Gujarati style of making mixed vegetable curry.

You can have Undhiyu using 34 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Undhiyu

1. You need For of Making Muthiya-.

2. It’s 200 grams of fenugreek leaves.

3. Prepare 1 Cup of Chickpea powder.

4. Prepare 1/2 cup of Wheat flour (Karkara).

5. Prepare 1 tsp of Red chilli powder.

6. Prepare 1 tsp of Coriander powder.

7. Prepare 1 tsp of Cumin powder.

8. It’s 1 tsp of Garam Masala.

9. It’s 1/2 tsp of Turmeric powder.

10. It’s As per taste of Salt.

11. You need 1 tsp of Green chilli, ginger and garlic paste.

12. Prepare 2 tsp of Sesame seeds.

13. It’s 3-4 tsp of Oil.

14. Prepare 1 tsp of Sugar.

15. Prepare 1/2 of Lemon juice.

16. It’s For of Making stuffed Brinjal :.

17. You need 100 grams of brinjal.

18. It’s As per taste of All dry masalas.

19. It’s 1 tsp of Green chilli, ginger and garlic paste.

20. You need As required of Oil.

21. It’s As required of Water.

22. You need For of Stuffed Green chilli :.

23. It’s 3-4 tsp of Chickpea powder.

24. You need 1 tsp of Sugar.

25. Prepare 1/2 of Lemon juice.

26. Prepare As per taste of All dry masala.

27. Prepare As required of Oil.

28. You need 50-50 grams of Surti papdi, valor Papdi, Tuvar and peas (Boiled).

29. Prepare 50 grams of Small pieces carrot.

30. It’s 1 of medium size tomato.

31. You need 100 grams each of potatoes, sweet potatoes and yam (Deep fry).

32. You need As per taste of All dry masala.

33. You need 1 cup of Jaggery and Ambli water.

34. It’s As required of Garnishing with chopped coriander and pomegranate seeds.

The gravy has nutty taste because it is made from peanuts, sesame seeds and coconut.

Traditionally it is made in clay pot aka 'Matki' or 'Matlu'.

The masala and vegetables are added in the matki.

It is sealed properly and then placed upside down in the fire pit.

Undhiyu step by step

1. Methi muthia recipe. In a bowl add Methi leaves,  atta, besan, salt, sugar, turmeric, chilli powder, coriander, cumin and garam masala powder, turmeric powder with ginger and garlic paste, oil and green chilies in a bowl and mix it..

2. Start making dough by adding little water at a time. Sometimes you might not need any water to make dough..

3. Take 1-2 cup of water into the steamer and let the water come to a simmer. Meanwhile grease the tray and also your hands. Divide the dough into 2 parts and make two rolls of 1 inch diameter..

4. Arrange them on the greased tray..

5. Steam it for 17-20 minutes. Check by inserting a knife or toothpick, if it comes out clean then it is ready. Cooking time may vary depending on the thickness of your roll..

6. Remove it to another plate and let it cool for 5 minutes. Then make thin slices..

7. Heat the oil for tempering then add sesame seeds. Let it pop..

8. Immediately add the sliced muthia. And sauté for few minutes and let it turn into brown colour and crisp up a little bit. Do turn them to get even crispness from both sides. Methi Muthiya is ready..

9. Stuffed Brinjal : In a bowl add all dry masalas, 1 tsp green chilli, ginger and garlic paste and add water as required. Mix it well..

10. Wash the brinjals, slit them into 4 without breaking them and soak in salted water for 20 mins. You can also chop them and soak in the salted water..

11. Fill masala paste in Criss cross-cuts of the brinjal..

12. In a pan heat oil and add stuffed brinjal and add water as required. Cook for 15 - 20 min low flame. Stuffed brinjal is ready..

13. Stuffed Green chilli : Take 150 grams shimla green chillies..

14. In a bowl add besan and add all the dry masala, lemon juice and sugar. Mix it well..

15. Cut green chillies and add stuff masala. In a pan add oil and add stuffed Mirchi. Cook for 5 mins in low flame. Stuffed Mirchi is ready..

16. In a large pan heat a oil for tempering, add jeera, 3 - 4 cloves, 3 - 4 black pepper, small piece of cinnamon, curry leaves, dry red chilli, Cook for few seconds and add ginger and garlic paste. After 30 sec add carrot and tomato. Cook for 4 - 5 min. Then add the boiled vegetables, fried potatoes, sweet potatoes and yam..

17. Add all the dry masalas. Mix it well. Cover it and cook for 2 - 3 min. Add jaggery and ambli water then add the ready Methi Muthiya, stuffed brinjal and stuffed Mirchi. Mix it well. Cook for 1 - 2 mins. Undhiyu is ready..

18. Garnish it with chopped coriander and pomegranate seeds..

19. Ready to serve..

Undhiyu, a Gujarati delicacy made with lots of vegetables coated with lots of spices, fresh coconut, sesame seeds, peanuts, cilantro, garlic, ginger and oil, cooked into an Instant Pot.

This is an ultimate vegan and gluten-free dish!

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.

Traditionally, undhiyu is cooked in earthen clay pots which are turned upside down onto an open fire.

Made with a mix of different vegetables and spices, undhiyu and puri are common items at wedding feasts.