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Monday, 2 March 2015

Undhiyu (Mixed Vegetable Curry - Gujarati Style)


          Undhiyu is a mixed vegetable curry which is a very popular Gujarati delicacy. It is a very nutritious and a wholesome dish as it has all the goodness of vegetables and greens. Traditionally it is prepared in clay pots, but to make it faster, pressure cooking method is perfectly fine. 

          Made as a dry preparation, it is relished with poori. But it also tastes good with parathas or just plain chapattis. A lot of preparation goes into making this yummy vegetarian fare, but it is worth the effort. I personally prefer drizzling some ghee to the end product for some added flavour. So please check for a step by step method with pictures to prepare it.





Muthias--

  • 3/4 cup atta (whole wheat flour)
  • 3 tbsp. besan (gram flour)
  • 1 cup methi (fenugreek) leaves, chopped
  • 1 tsp. cumin seeds
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. red chili powder
  • 1/4 tsp. asafoetida
  • 1/2 tsp. amchur powder
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, grated
  • 1-2 fresh chilies, chopped
  • 1 tbsp. oil to knead the dough
  • oil to deep fry


          Mix together atta, besan and all the dry powders. Add the oil and combine well. Then add the cumin seeds, chopped methi leaves, ginger, garlic and fresh chilies.  knead into a stiff dough with required quantity of water. Keep aside for 10 minutes.

          Form oval shape small balls out of the dough. Heat oil and deep fry them few at a time till light golden brown in colour. Drain on a kitchen towel and keep aside.

Masala for the stuffing--

  • 1/2 tsp. pepper powder or to taste
  • 1 tbsp. lemon juice 
  • 1 cup coriander leaves, chopped
  • 1/2 cup fresh coconut, grated
  • 3 tbsp. roasted peanuts
  • 2 tbsp. roasted sesame seeds
  • 10-15 roasted cashewnuts
  • 1 tsp. ginger. grated
  • 1 tsp. garlic, grated
  • 1 fresh chili, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander-cumin powder
  • 1 tsp. red chili powder 

          Powder the cashew nuts, sesame seeds and peanuts into a coarse powder.  Combine with all the other ingredients and keep aside.

Undhiyu Vegetables--

  • 1 potato, cubed
  • 1 green plantain, sliced 
  • 1 cup yam, cubed
  • 1 cup sweet potato, cubed
  • 6-7 eggplants, slit 
  • 1/2 cup green peas
  • 1 cup broad beans (Sem ki Phalli), cut into half and separated
  • oil to deep fry
Tempering--
  • 3-4 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. carrom seeds (ajwain)
  • 1/2 tsp. asafoetida
  • 1 cup water mixed 
  • 1/2 tsp. turmeric powder 
  • salt to taste
  • 1 tbsp. ghee (opt)





Preparation--

          Heat oil and deep fry the yam, green plantain, potatoes and sweet potatoes in batches. Drain on a kitchen towel and keep aside.

          Stuff the eggplants with the prepared masala and keep aside. Now combine the rest of the  masala with the vegetables.

        Heat oil in a pressure cooker and temper with ajwain, cumin seeds. After it stops spluttering, add the asafoetida, followed by the broad beans and green peas. Saute for a few seconds.

        Add the rest of the veggies and top it up with the fried muthias. Add the water mixed with  turmeric powder and salt to taste. Pressure cook for 2 whistles.

          Transfer it to a separate pan and add more water if gravy consistency is required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee and serve with poori,  paratha or just plain chapatti.





                               Ingredients for making the muthias.




                               Atta, besan, all the dry masalas and oil are mixed together.




                         Methi leaves, ginger, garlic & fresh chilies added to make the dough.




                                Keep aside the dough for 10 minutes.



                               Make oval shaped balls out of the dough.




                               Deep fry the Muthias.





                               Ingredients for the masala stuffing




                    Sesame seeds, roasted peanuts and roasted cashew nuts grounded to a 
                    coarse powder



                  Mix together grated fresh coconut, chopped coriander leaves, grated ginger 
                  and garlic, lime juice and chopped fresh chilies.



                  Add to it salt to taste, roasted coriander-cumin  powder, red chili powder and
                  turmeric powder. 



                               Prepared Masala for the stuffing.



                                All the veggies for the Undhiyu.



                                All the veggies chopped and the eggplants slit.



                                All the veggies deep fried, except eggplants.



                               Broad beans and frozen green peas mixed with some of the masala.



                 Masala stuffed inside the eggplants & also mixed with the other fried veggies.
                                         


                        Temper the oil with cumin seeds, carom seeds (ajwain) and asafoetida.
                                       



                               Add the broad beans and green peas to the tempering oil.




                                Followed by the rest of the fried veggies.



                   Lastly add the Muthias, 1 cup water mixed with salt to taste and turmeric 
                   powder.   Pressure cook for 2 whistles.
                                               




                 Transfer it to a separate pan and add more water if gravy consistency is 
                  required. Simmer for 2-3 minutes on low flame. Drizzle with some ghee 
                  and serve with poori,  paratha or just plain chapatti.











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