Undhiyu

Undhiyu is a dish that celebrates the diversity of Gujarati cuisine. This warm bowl of delicacy is made with fresh seasonal veggies and a special spice mix.

Undhiyu Recipe Ingredients: 

For Methi Muthiyas:

• 1 cup fresh methi leaves, finely chopped 

• ½ cup besan  

• ½ cup whole-wheat flour 

• 2 tbsp Puvi Cold Pressed Ground Oil

• ½ tsp turmeric  

• 1 tsp red chili powder 

• 1 tsp sugar  

• 1 tsp green chilli-ginger paste 

• ¼ tsp asafoetida 

• 1 tsp lemon juice  

• Pinch of baking soda 

• Salt as per taste

• 9 to 10 tbsp Puvi Cold Pressed Ground Nut Oil plus for deep-frying 

For Stuffing:

• ½ cup besan 
• ½ cup finely chopped fresh coriander leaves 
• 1 cup freshly grated coconut 
• 1 tbsp green chilli-ginger paste 
• ¼ tsp turmeric  
• 2 tbsp coriander powder 
• ½ tsp cumin powder 
• 2 tsp sugar 
• 2 tsp lemon juice  
• Salt as per taste

Other Ingredients: 

• 4 baby brinjals 
• 1 raw banana, peel the skin and cut into 4 pieces 
• 6 baby potatoes, peeled  
• ½ cup surti papdi (broad beans), stringed and cut into 2 
• ½ cup valor papdi (green flat beans), stringed and cut into 2 
• ½ cup fresh toovar dana 
• ¼ cup green peas 
• 1 small purple yam (approx. 200 gms), peeled and cut into 1-inch pieces 
• 2 tbsp Puvi Cold Pressed Ground Nut oil  
• 1 tsp ajwain seeds
• 1 tsp cumin seeds
• 8 garlic pods
• ¼ tsp asafoetida  
• Salt as per taste

Preparation of Undhiyu: 

• To make the methi muthiyas, take a bowl and add all the ingredients with a little water. Knead well to form a stiff dough. Divide the dough into 12 to 14 equal parts and shape them into small cylinders.

• Heat some Puvi Cold Pressed Ground Oil in a frying pan and deep fry the methi muthiyas until they are golden and crisp. Drain them on paper towels to remove excess oil.

• To make the stuffing masala, mix all the ingredients in a bowl and keep aside.

• Cut two slits on each eggplant, banana, and baby potato, without separating them. Stuff them with half of the stuffing mixture and reserve the remaining half for later.

• Heat some Puvi Cold Pressed Ground Nut oil in a large heavy-bottomed pot over medium heat. Add the carom seeds, cumin seeds, and asafoetida. When they start to sputter, add crushed garlic and sauté for a few seconds. Then add the papdis, toovar dana, green peas, and yam. Season with salt and stir gently.

• Arrange the stuffed vegetables on top of the other vegetables and sprinkle the rest of the stuffing over them.

• Pour 2 cups of hot water and mix carefully. Cover the pot and cook on low heat until the vegetables are tender.

• Place the methi muthiyas on top of the vegetables and cover the pot again. Simmer for another 10 minutes, adding more water if needed. 

• Garnish with fresh coriander leaves and grated coconut and serve hot.

• Note: If using a pressure cooker, cook for 4 whistles on low heat.