Undhiyu Recipe | Surti Undhiyu » Dassana’s Veg Recipes

If you’re a fan of combined vegetable recipes from the Indian delicacies, this recipe publish is bound for you. And even if you’re not, then publish attempting this basic Gujarati recipe, I’m certain you’ll be. It is a tremendous scrumptious Surti Undhiyu Recipe, which doesn’t take a lot time as in comparison with the normal one. This Undhiyu is a Gujarati type combined vegetable dish, which is ready majorly with the seasonal contemporary produce that the winters in India convey alongside. You may’t actually not strive it, as if you happen to do, you’ll miss out on one thing tasty in addition to healthful.

What’s Undhiyu

Undhiyu is a one-pot vegetable casserole dish that’s the hallmark of vegetarian delicacies within the Gujarati meals repertoire. Primarily, an Undhiyu Recipe takes numerous time to get completed and wishes quantity of endurance. It is because, historically, the array of greens is cooked or fried in batches.

Nonetheless, this explicit Surti Undhiyu Recipe doesn’t take a lot time, as all of the veggies together with the Methi Muthia (fenugreek leaves dumplings) are steamed collectively in a stress cooker. Although, if you need, it’s also possible to cook dinner the greens in a big pot or pan. Thus, the strategy turns into straightforward and fewer time consuming.

Undhiyu is so known as as it’s derived from the Gujarati phrase ‘undhu,’ which suggests ‘the wrong way up.’ An genuine means of cooking this complete dish is to cook dinner it in earthen pots, known as ‘matlu’ in Gujarati and ‘matka‘ in Hindi. The pots are sealed and positioned the wrong way up in a hearth pit dug inside the bottom. The slow-cooking within the earthen pot provides the dish an earthy and rustic taste.

An Undhiyu Recipe is normally bursting with flavors, aroma and textures due to the totally different veggies, a particular masala and the muthias (fenugreek dumplings) that go in its making. Not simply this, it’s also a hearty and nutritious dish. Particularly, this one, the place I’ve additionally added much less oil than what is mostly added.

Extra on Undhiyu Recipe

Undhiyu is a private favourite. I’ve had it many instances whereas dwelling in Mumbai. Among the best ones was at a Gujarati operate in Mithibai Faculty, Juhu, Mumbai. Proper from the starters to the dessert, the complete Gujarati buffet there was completely beautiful and spot on with flavors. We took small parts of every thing and had a stunning hearty meal.

The greens added in an Undhiyu Recipe are principally root veggies like purple yam (kand), common yam, candy potatoes and child potatoes. Others are small brinjals, uncooked or ripe bananas, ivy gourd and Indian flat beans (surti papdi). Contemporary pigeon peas (tuvar lilva) are additionally added.

Within the absence of contemporary pigeon peas, it’s also possible to add contemporary inexperienced peas or contemporary inexperienced chickpeas within the Undhiyu. One other lilva particular recipe is that this Gujarati Lilva Ni Kachori, which can also be well-known in the course of the winter season.

This Undhiyu Recipe is vegan. If you wish to make a gluten-free model, skip asafoetida. You can even make a satvik or no onion, no garlic variation by skipping garlic. This recipe serves 10 to 12 servings. You may simply halve the recipe.

Undhiyu is finest served with pooris and Aamras or Shrikhand. You can even serve this wholesome combined vegetable casserole with smooth phulkas, jowar roti or bajra roti.

Variations

Undhiyu is a winter delicacy, and is usually from Southern Gujarat. Among the greens added in it are solely accessible within the winter season.

There’s one other variation of the Undhiyu Recipe, which is made by the farmers of South Gujarat and known as as ‘umbadiyu.’ The recipes and substances are totally different, however all the parts are cooked in the wrong way up earthen pots solely.

One other dish from the Parsi delicacies known as ‘umberiu’ has a detailed resemblance to the Gujarati Undhiyu. The Parsi type umberiu can also be cooked in the same method. That’s, in an upside-down earthen pot in a hearth pit.

Step-by-Step Information

The best way to make Undhiyu

Prep Greens

1. String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).

After stringing and halving them, rinse very effectively. Pressure and maintain apart. I used a complete of 150 grams of beans which yielded 2 cups stringed and podded beans.

2. In a bowl of water, peel, rinse and place the opposite greens – 10 to 12 child potatoes, 1 medium candy potato, 1.5 to 2 cups chopped purple yam and eight to 10 small brinjals.

Observe: Solely the higher stalk of the brinjals have been eliminated and so they haven’t been slit. You can even simply rinse and maintain the brinjals apart.

Make Methi Muthia

3. Take 1 cup tightly packed finely chopped methi leaves and 1 cup gram flour (besan) in a mixing bowl.

4. Add the next substances:

• 1 pinch of baking soda
• ¼ teaspoon turmeric powder
• ¼ teaspoon crimson chili powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ tablespoon oil
• ¾ to 1 teaspoon sugar or as required
• ½ teaspoon salt or as required
• 1 tablespoon lemon juice
• 1 teaspoon white sesame seeds
• 1 tablespoon ginger and inexperienced chilli paste (or ½ inch peeled ginger + 1 to 2 inexperienced chilies – crushed to a paste in mortar-pestle)

5. Combine every thing evenly and maintain apart coated for 10 to fifteen minutes.

6. Then, add 1 to 1.5 tablespoons water and blend effectively. Preserve the combination barely sticky, in order that the muthias stay smooth after cooking.

7. Apply some oil in your palms and form the muthias. Preserve apart, coated with a bowl or lid.

In order for you, it’s also possible to deep fry muthia. If fried, add lastly as soon as the undhiyu is cooked via. However then simmer for 4 to five minutes after including the fried methi muthia.

Make Inexperienced Masala Stuffing

8. Take ½ cup tightly packed grated contemporary coconut and three tablespoons finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in a mixing bowl.

9. In a mortar-pestle, crush to a paste – 1 to 1.5 inch peeled ginger, 8 to 10 small to medium garlic cloves and a couple of to three inexperienced chilies (about 1 to 2 teaspoons, chopped).

You can even crush or grind or mix all 3 of them collectively. If utilizing readymade paste, then add ½ tablespoon ginger paste, ½ tablespoon garlic paste and ½ tablespoon inexperienced chilli paste.

You can even add garlic chives, as an alternative of garlic.

10. Add the under listed substances to the coconut and coriander leaves in a bowl.

• 2 tablespoons white sesame seeds
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste or finely chopped inexperienced garlic chives
• ½ tablespoon inexperienced chili paste
• ¼ to ½ teaspoon turmeric powder
• ½ teaspoon crimson chili powder
• 3 teaspoons coriander powder
• 2 teaspoons cumin powder
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• ¾ to 1 teaspoon salt or as wanted

11. Combine very effectively after which examine the style of the inexperienced masala. Add extra lemon juice, salt or sugar, if required.

I’ve saved all of the flavors balanced within the dish. However if you need, you’ll be able to have a extra spicy, candy or tangy style in Undhiyu.

12. On the bottom, give a crisscross slit to the brinjals and stuff the ready inexperienced masala in them.

In the identical means, stuff the masala within the potatoes. In order for you, you’ll be able to stuff the masala within the uncooked bananas too.

Preserve the stuffed greens apart. Some inexperienced masala combination will likely be left. Preserve this apart.

Make Undhiyu

13. Warmth 4 to five tablespoons sesame oil or peanut oil in a 3 litre stress cooker. Add ½ teaspoon carom seeds (ajwain) and ½ teaspoon cumin seeds.

Stir and fry the spices for a couple of seconds or until they alter their coloration. You can even use sunflower oil or safflower oil.

14. Then, add ⅛ teaspoon asafoetida (hing) and stir.

15. Now, add the stringed and podded beans. If you’re utilizing contemporary pigeon peas, you’ll be able to add them at this step.

16. Stir effectively. To protect the inexperienced coloration of the beans, you’ll be able to add a pinch of baking soda. I didn’t add.

17. Now, add half a portion of the leftover inexperienced masala stuffing combination.

18. Stir and really effectively. Sauté on low to medium warmth for 3 minutes. Then, decrease the warmth and make a neat layer of the beans on the backside.

Layer Greens

19. Then, place the chopped purple yam in a neat layer.

20. Then, make one other layer of chopped uncooked unripe bananas and candy potato.

21. Now, sprinkle ¼ of the inexperienced masala combination evenly. Don’t stir.

22. Make the following layer of stuffed brinjals and potatoes.

Cook dinner Undhiyu

23. Add ½ cup water from the edges. Don’t stir.

24. Now, gently place the ready methi muthia in a layer. Sprinkle 2 to three pinches of salt throughout.

25. Cowl the stress cooker with its lid and stress cook dinner on medium to excessive warmth for two whistles or 8 to 10 minutes.

Do use a 3 litre stress cooker to make this recipe. If in case you have used a 4 or 5 litre stress cooker then regulate the water and cooking time as wanted.

26. When the stress settles down naturally, take away the lid and gently combine every thing, with out breaking the stuffed greens and muthias.

27. Serve scorching Undhiyu with poori or roti. Whereas serving, if you need, you’ll be able to garnish with chopped coriander leaves or some grated coconut.

Ingredient Swaps

• Purple Yam: Instead of purple yam, use elephant foot yam or common yam.
• Small Eggplants: Instead of child eggplants or small brinjals, use medium sized brinjals. Don’t use large-sized eggplants.
• Pigeon Peas: Instead of contemporary pigeon peas (lilva), use contemporary inexperienced chickpeas, Edamame or inexperienced peas. You can even omit including any of the contemporary peas.
• Inexperienced Beans: Instead of surti papdi (hyacinth beans), use fava beans, or contemporary lima beans.
• Child Potatoes: Instead of child potatoes, use medium or large-sized potatoes. Peel and chop them. However don’t stuff them with the inexperienced stuffing masala.
• Garlic: Instead of garlic, use garlic chives. Finely chop the chives and add them to the inexperienced stuffing masala combination.

Knowledgeable Suggestions

• Retaining the methi muthia combination barely sticky will end in softer muthias, after cooking.
• Whereas shaping the methi muthias, grease your palms with some oil. You can even deep-fry the muthias if you happen to desire.
• If you’re utilizing readymade paste, then add ½ tablespoon every of ginger paste, garlic paste and inexperienced chili paste.
• The lemon juice, salt and sugar within the inexperienced masala combination could be adjusted in line with your preferences.
• Along with stuffing the brinjals and potatoes with the inexperienced masala combination, it’s also possible to stuff the uncooked banana with it.
• You should utilize sesame oil, peanut oil, sunflower oil or safflower oil to cook dinner this dish.
• To protect the inexperienced coloration of the beans, you’ll be able to add a pinch of cooking soda.

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This Undhiyu Recipe from the weblog archives, first printed in April 2015 has been republished and up to date on December 2022.