Gujarati Undhiyu Recipe
Gujarati Undhiyu Recipe
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- Prep Time: 30 minutes
- Cook Time: 20-45 minutes
Total Time
70-75 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
For Muthiya (Fenugreek Dumplings):
- 1 cup fenugreek leaves (methi), finely chopped
- ½ cup whole wheat flour
- ¼ cup gram flour (besan)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp sugar
- 1 pinch baking soda
- 2 tsp oil
- Salt to taste
- Water as required
For the Vegetable Mix:
- 200g small eggplants (brinjal), slit but left whole
- 200g baby potatoes, halved
- 200g sweet potatoes, diced
- 150g surti papdi (flat beans)
- 100g green peas
- 100g yam (optional), cubed
- 1 tsp turmeric powder
- 2 tsp chili powder
- 2 tbsp ground coriander-cumin seeds (dhania-jeera powder)
- 1 tsp garam masala
- 1 tbsp ginger-garlic paste
- 2 tbsp lemon juice
- 3 tbsp oil
- Salt to taste
For Garnish:
- 1/4 cup fresh coriander leaves, chopped
- Fresh grated coconut (optional)
DIRECTIONS
To Make Muthiya:
- In a bowl, mix fenugreek leaves, wheat flour, gram flour, cumin seeds, coriander powder, turmeric powder, chili powder, sugar, baking soda, oil, and salt.
- Add water gradually and knead into a firm dough.
- Shape the dough into small cylindrical dumplings (Muthiyas).
- Steam the Muthiyas for about 10-15 minutes until cooked. Set aside.
For the Undhiyu:
- Heat oil in a large pan or pressure cooker.
- Add ginger-garlic paste and sauté for a minute.
- Add the turmeric powder, chili powder, ground coriander-cumin seeds, garam masala, and salt. Stir well.
- Add the vegetables (eggplant, baby potatoes, sweet potatoes, surti papdi, green peas, yam) and toss them in the masala.
- Add lemon juice and mix everything well.
- If using a pressure cooker, add ½ cup of water, cover, and cook for 2 whistles. If using a pan, cover and cook on low heat, stirring occasionally until the vegetables are tender.
- Once the vegetables are cooked, gently mix in the steamed Muthiya.
- Let it simmer for another 5 minutes so that the flavors combine well.
To Serve:
Garnish with fresh coriander leaves and a sprinkle of grated coconut (optional). Serve hot with puris or rotis and enjoy!NOTES
Few Swaps:
- Swap regular oil with olive oil or coconut oil for a healthier alternative that still maintains flavor.
- Substitute baby potatoes with sweet potatoes to add a slightly sweeter, nutrient-rich twist.
- Use air-frying instead of deep-frying the veggies like surti papdi, to make the dish lighter without compromising on crispiness.
