Undhiyu (Mixed Vegetable Curry - Gujarati Style)

          Undhiyu is a mixed vegetable curry with few fenugreek dumplings in it. This very popular Gujarati delicacy is 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, this festive dish is relished with poori or thepla. However, it also tastes good with paratha or chapatti. 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 check out the step by step pictorial recipe 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 cashew nuts
• 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. carom seeds (ajwain)
• 1/2 tsp. asafoetida
• 1 cup water 
• 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. Sauté 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 & 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 & roasted cashew nuts grounded to a 
                       coarse powder

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

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

                                 Prepared Masala for the stuffing.

                                  All the veggies for Undhiyu.

                                  All veggies chopped & eggplants slit.

                                  All veggies deep fried, except eggplants.

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

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

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

                                  Add broad beans & green peas to the tempering oil.

                                  Followed by rest of the fried veggies.

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

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