Undhiyu Recipe: A Dish with Variety of Flavors!

The Undhiyu Recipe is a one dish meal which is the identity of Gujarati and it’s made to cherish health in the winter along with the celebration of festivals. It’s an authentic dish of Gujarati Cuisine and pride of its people. It’s commonly known as “Surti Undhiyu” and is served in almost every restaurant. It is also available at each street stall and even made at home.

Undhiyu

Author: Karishma Shah
Recipe Category: Gujarati Dish
Cuisine: Indian
Serves: 6

Description: Do you want to make Delicious Undhiyu Recipe at your Home? Here we will show you how to make Gujarati Undhiyu Super Easy, Fast and Tasty. Check out Now !

Ingredients

Vegetables:

Surti Papdi (beans) – 1 cup
Valor Papdi – 1 cup
Brinjal(Eggplant)/ Baingan – ½ cup
Sweet Potatoes – 2 cups
Potatoes -10 to 12 units
Raw Bananas – 1 cup
Yam Cubes – 150 grams
Fresh Green Chickpeas – ½ cup
Fenugreek Leaves (Methi Leaves) – 1 cup

Note: The Surti beans can be replaced by fava beans, chickpea or fresh lima beans. Alternate name for Chickpeas is edamame beans or green peas. Another dishes with chickpea can be tasty and tangy Chana Chaat.

You can use baby potatoes as well. You can also use large and medium size potatoes

Methi-Muthia (Dumplings):

Bengal Gram Flour – ½ cup
Baking Soda – 1 tsp.
Sesame seeds – ½ tsp.
Green Chillies – 1 Cup
Crushed Gingers – 1 small size
Turmeric Powder – ¼ tsp.
Red Chili Powder – 1 tbsp.
Coriander Powder – ¼ tsp.
Cumin Powder – ¼ tsp.
Wheat Flour – ¼ cup
Peanuts – ½ cup
Cashew nuts – ½ cup
Sugar – ½ tbsp.
Lemon Juice – ¼ tbsp.
Salt – as per taste
Water – 2 large cups

Note: You can use grated coconut as well to make the Methi Muthia.

Undhiyu Paste (Green Masala):

Grated Coconut – ½ cup
Coriander Leaves – 1 cup
Sesame Seeds – 2 tbsp.
Garlic (grated) – ½ cup
Ginger (crushed)– ½ inch
Green Chillies (chopped) – 2 to 3 pieces
Turmeric Powder – ¼ tsp.
Red Chili Powder – 1 tbsp.
Coriander Powder – ¼ tsp.
Cumin Powder – ¼ tsp.
Sugar – ½ tbsp.
Lemon Juice – ¼ tbsp.
Salt – as per taste

Note: You can also use ginger paste, garlic paste, or green garlic chive paste.

Tempering:

Carom Seeds – ½ tsp.
Cumin Seeds – ½ tsp.
Asafoetida – 1 stick
Peanut Oil – 1 large tbsp.
Water – ½ cup

Note: You can use any oil for tempering. Also, you can add any other whole spice as well.

Method of Making Undhiyu:

The Preparations of Undhiyu is a little time taking process. But, it’s easy to follow the steps for making the Undhiyu at home. You just have to gather all the veggies and put to steam with the dumplings.

Pre-Preparation for Undhiyu:

String and Pod Beans:

Take the beans, both Surti Papdi and valor Papdi.
String and pod both of them in one bowl.
Approximately take 100 grams of the beans.
String them and half these two types of beans.
Stain the beans and drain the excess water.
Take them to a strainer and then rinse it properly.
Keep the washed beans aside for some time.
After some time, peel off their skin and slit chop them.

Note: You can use the mix of both the beans or use either Surti Papdi or Valor Papdi to make the Undhiyu.

Chop the Veggies:

Take 8 to 10 medium sized brinjal (Eggplant).
Keep the eggplants in a bowl of water.
Rinse and clean the eggplants them properly.
Remove the upper portion of brinjal.
But do not chop or split them apart.
Now take other veggies in another bowl.
Take baby potatoes, sweet potato, and yam
Properly rinse them, peel their skin and chop them.
Keep these cleaned and chopped veggies aside.
Now, peel off the skin of washed 4-5 bananas.
Take the bananas and chop them into small cubes.
Wash and clean the green chillies.
Deseed the green chillies and slit chop them.

Note: Be careful while you cut chillies. You can also just rinse and keep the eggplants. No need to chop the eggplants.

Make Ginger-Garlic Paste:

Take the fresh ginger and crush it.
Take the fresh garlic and grate it.
Now add crushed ginger to the grinder.
Also, add the grated garlic to the grinder.
Grind them in the grinder to the smooth paste.

Note: You can use mortar-pestle to make the paste. You can make ginger garlic paste at home or buy from the market.

Making Methi Muthia or Gatta (Dumplings):

Take 1 cup finely chopped fenugreek leaves.
Add it into the clean large sized mixing bowl.
Then add the ½ cup Gram flour (besan) in mixing bowl.
You can take 100 grams of fenugreek with half cup besan.
Then add a little bit of water to this flour and Methi mixture.
Approximately add 1 tbsp. red chilli powder in this bowl.
Add little bit of grated coconut to the mixture if you want.
Slight mix a pinch of baking soda in the mixture.
And add other spice powders like ½ tsp. cumin powder.
Add ¼ tsp. turmeric powder and ¼ tsp. coriander powder.
You may add a little bit of sugar to this mixture and mix.
Also, add the lemon juice in the mixture for the taste.
Adding the sugar and lemon enhances the taste but it is optional.
Season the Methi Muthia mixture with the salt in required amount.
Add oil and mix everything to form the dough.
Keep adding oil and make a stiff dough.
Also, add water while kneading the dough.
Once the dough is done, cover it with cloth.
Rest it for some time approximately 10-15 minutes.
Take a pinch of dough and apply little oil in your palms.
Start making small sized dumplings of oval shape.
Shape all the dumplings or Muthia this way one by one.
Cover and keep the shaped dumpling aside in a bowl.
In the frying pan, take the oil and deep fry the dumplings.
Keep this fried Methi Muthia aside in the plate.

Note: Always use a frying pan which can do deep frying or alternate can be saucepan. To remain healthy cautious, remove the dumplings from oil and keep them aside in oil-observant napkins for some time. The dumplings made are called as “Gatta” and further can be used for making “Gatte Ki Subzi”.

Making Undhiyu Paste (Green Masala Mixture):

Take the fresh coconut and grate it.
You can directly take ½ cup grated coconut.
The take 1 cup coriander leaves in the colander.
Wash the coriander leaves and strain them.
Then finely chop these cleaned coriander leaves.
Crush the ginger to a smooth and fine paste.
Also, make the garlic paste from the grated garlic.
Then wash, deseed and chop the green chillies.
Prepare the green chilli paste in the mixer.
Then add ginger paste to the mixing bowl.
Also, add the garlic paste in the same bowl.
Then finally add the green chilli paste and mix.
With this crushed pastes add sesame seeds.
Then add the red chilli powder and turmeric powder.
Also, add coriander powder and cumin powder.
Also, crush some peanuts and cashew nuts.
Adding nuts infuses nutty aroma and enriches the taste.
Mix these ingredients properly with each other.
To finalize the taste, sprinkle the lemon juice.
Season the mixture with sugar and mix.
Add salt as required and give the gentle toss.
This way prepare the paste from spice powders.
Check the taste after adding these ingredients.
Add more lemon, salt, sugar or spice powders if needed.

Note: You can also crush ginger, garlic and green chillies together and make one smooth paste.

Instructions for Making Undhiyu:

Stuffing the Veggies:

Apply the little amount of oil on your hands.
Begin to marinate the vegetables with the paste.
Bring the brinjal, raw bananas and potatoes.
From the base, make a criss-cross cut on them.
Slit these veggies and stuff them with the paste.
This process is called as Marination.
Let the stuffed veggies rest for 30 minutes

Note: Even after you have stuffed the veggies, some masala mixture would be remaining. Cover this stuffing and keep it aside.

Tempering the Undhiyu:

Take the pressure cooker, and keep it on the stove.
Heat the 1 tbsp. peanut oil sesame oil.
After the oil is heated, add ½ tsp. carom seeds.
Fry them and wait for them to splutter in the oil.
Also, add the ½ tsp. cumin seeds and fry it.
Fry and saute these seeds till they change colour.
Then add ½ tsp. of Asafoetida and mix it.
Stir it and fry till it also the changes a bit colour.
Then add the string and podded Papdi or beans in it.
If you are using peas, then add the peas to the pan.
Mix the peas properly in the heated oil and stir well.
Fry peas for some time but peas should not be burned.
Then add the little of leftover coconut masala mixture.
Stir the mixture very well over the low flame.
There must be a perfect layer of beans at the bottom.
Then make the layer of the chopped raw veggies.
Add all the vegetables to cooker one bye one.
First, make a layer of chopped yam. Place it neatly.
Then form the layer of the raw banana over it.
And lastly prepare the final later of the sweet potato.
Then sprinkle the other left over portion of the masala.
Place well the veggies in the cooker with each other.
Add the masala mixture and mix the spices properly.
Do not stir the mixture after adding the masala.
Then make a layer of the stuffed brinjal properly.
And also form the layer of the potatoes after it.
Add the 1 cup water in increment as needed.
Do not stir anything in the cooker after adding water.

Note: To preserve the green colour of the green peas, you can add a pinch of the baking soda.

Cooking the Undhiyu:

Now, place the Gatta we made in the last layer.
Form the Methi Muthia layer very gently in the cooker.
Sprinkle the little but of salt in the required proportion.
Place the lid and cover the pressure cooker.
Let the mixture cook over the medium flame for some time.
You must pressure cook till 2 whistles or wait for 10 minutes
After a while, check the mixture and then add some Papdi.
Once it is cooked, add turmeric, flour, ajwain and salt.
Now again let it cook till the Yam is perfectly made.
When the pressure settles down, remove the lid.
Add coriander leaves and some lemon juice to raise the taste buds
Add sugar and check for the taste of salt.
Add anything if you feel it is required.
Then gently stir and mix everything with breaking stuffed veggies.

And your delicious Undhiyu is ready!

Note: Check after approximately 20 minutes whether the Undhiyu is done.

Additional Information:

Calories: 879 calories
Total Time: PT90M
Date Published: 2016-07-04

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The name “Undhiyu” is derived from the specialty of its preparation. Traditionally it was cooked in the earthen pots sealed from above and kept upside down touching the ground having the fire burning within them. This recipe mentioned here is the homemade Undhiyu which is not so time consuming and easy to prepare. You can cook the veggies in the pan, pot or pressure cooker as per your choice.

Nothing can beat the authentic taste of Undhiyu prepared in the traditional style. This Gujarati subzi has three basic variation of making known as Surti Style, Matla Method and Kathiyawadi Cooking, each of which differs in just the texture of the dish due to a way of preparation. This is the one pot dish which is the identity of the Gujarat food and folks.

There is no alteration in the taste, spice, and flavors of the dish. The combination of citrusy lemon with the fresh herbs like coriander leaves and fenugreek leaves creates wonderful whiff. The chopped nuts spread nutty aroma when roasted and give a crunch when sprinkled over the Undhiyu. Yet, if you are conscious, then use less oil and avoid an excess of spice powders.

Remarks:

More than cooking, the work and time are spent in preparation which nearly consumes 1 hour. Cooking time required for the Undhiyu Recipe is hardly 15-20 minutes.
The minimum serving is 10-12 people, the number varies along with the usage of ingredients.
This Undhiyu can be doubled or tripled as well it can be scaled down.
To save the time, you can buy the readymade Muthia from the store.
The store bought dumplings needs to be cooked with other veggies.
It is one of the best variety of dishes prepared during “Uttrayan”.
The Methi Mixture has to be little sticky so that the dumpling remain soft after being fried.
You can use small brinjal or the medium sized brinjal for making Undhiyu.
If you are using peas, you can use fresh green peas or frozen peas.
You can make Undhiyu without only brinjals or only raw bananas as well.
Cooking the Undhiyu in earthen pots will give the real the taste and flavours.

Garnishing Ideas:

Once the delicious Undhiyu is prepared, take it out in a curvature bowl. Garnish it with:

Grated Coconut
Chopped Coriander
Lemon Pieces
Nylon Sev or Thick Sev

Serving Suggestions:

This dish is preferred in lunch and dinner both. You can have the Undhiyu in any season but it tastes best when you have in winters. It is always advisable to serve the Undhiyu hot and warm.

Serve the Undhiyu with the fried Poori or the homemade fried Luchi.
You can pair your Undhiyu with Boondi Raita or any type of refreshing Raita.
You can also have it with the steamed plain Jeera Rice.
The authentic Undhiyu is always eaten with the sweet spiral shaped Jalebi.
It best goes with any Indian bread such as Parathas or even Pav.
If you want to make it healthy, then go for Jowar roti or Bajra roti.

In the season of Mango, serving it with “Aamras” is a treat for Undhiyu lovers. The alternate in other seasons can be “Shrikhand”. Yet the best sweet dish to match with it can be “Jalebi”. And the best drink that goes with it can be sweet Lassi or the salted Lassi.

The combination of the Undhiyu with the Jalebi and Poori is just more than perfect. It is the match made in heaven. Prepare Undhiyu at home to win hearts of your Gujarati guests.

Quick Tip:

This recipe requires the excess use of oil.
If you are healthy conscious, then use less oil.
This homemade Undhiyu Recipe is a vegan version.
It is not gluten free because of Asafoetida.
Skip adding the Asafoetida to make gluten free Undhiyu.
There are two traditional methods of preparing Undhiyu.
The first method has the stuffing of peanuts and coconut in Undhiyu.
Whereas there is no stuffing in the second method.
You can do the variation and customize the Undhiyu recipe.
You can add any other vegetable of your choice in Undhiyu dish.
The purple yam can be substituted with the regular yam as well.

Time	Serving	Calories
1:30 hours	5 to 6 people	879 calories

The Undhiyu Recipe is the traditional dish of the Gujarati cooking. This authentic dish is simple yet very flavorful. It is healthy and tasty as it has veggies in abundance. All these different vegetables are cooked with the coconut or the butter milk. They are then tossed with the various spices and other Indian condiments.

This is one kind of Gujarat curry dish where you can experiment with the flavours and explore your cooking expertise. This dish is nothing but the combination of fried vegetables and fenugreek dumplings simmered in the spicy masala mixture. Though a winter special dish, it’s not compulsory to make it only in winters. You can cook it any day with the convenience of time when the necessary ingredients are available.

The core reason to prefer having it in cold is due to the warmth that it provides and it’s easy to obtain fresh green veggies in that season. The more veggies you add to the Undhiyu, the healthier and tastier your Undhiyu will be. But if you are comfortable with few handful of green vegetables, whole spices, and basic Indian condiments which are present in your kitchen then it’s a dish for all year round.

The core hero of the dish is the bitter brinjal. It also tastes little sweet and its flavors can be customized with the seasonings of different variety of chutneys. All other side supporters like sweet potato, green peas, banana, and garlic contribute equivalently to taste and are beneficial for health. The pre-preparation of this seasonal Undhiyu recipe is time-consuming and can make you tired but the assembling of the Undhiyu is real quick.

Though chopping the ingredients, preparing the paste, making and frying dumplings may seem tedious but the final flavors of the dish are worth all the efforts. With little precaution and patience, the perfect Undhiyu can be prepared within minutes. The spicy stuffing mixes well the steamed vegetables which are spread over the banana leaves. This delicious rich curry is made with as many as possible vegetables and spice powders.

There is no fixed way to make Undhiyu at home, you can be flexible with the ingredients, method as well as with the style of cooking. You can either use pot or pressure cooker for its preparation, the later one is less time consuming. But when cooked in a pot, it retains the original flavors, adds the zing of spices and enhances the taste. The colorful and bright texture of Undhiyu filled with Papdi and veggies is tempting.