Recipe of Super Quick Homemade Undhiyu (Gujarati Mixed Vegetables)

Undhiyu (Gujarati Mixed Vegetables). Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu". Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home.

Generally preparing undhiyu takes a lot of time and needs patience. Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala. It can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal for a festive meal.

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, undhiyu (gujarati mixed vegetables). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu". Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home.

Undhiyu (Gujarati Mixed Vegetables) is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It's simple, it's fast, it tastes yummy. Undhiyu (Gujarati Mixed Vegetables) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):

1. {Take of Beans.
2. {Take of Surati papdi Indian beans.
3. {Get of Vaal lima beans.
4. {Take of Tuvar dana fresh pigeon peas.
5. {Prepare of oil.
6. {Take of carom seeds ajwain.
7. {Make ready of asafoetida/ hing.
8. {Take of turmeric powder haldi.
9. {Get of coriander cumin powder dhanya jeera powder.
10. {Get of red chilli powder.
11. {Take of sugar.
12. {Prepare of ginger garlic paste.
13. {Take of salt.
14. {Get of water.
15. {Prepare of Muthia (fenugreek dumplings).
16. {Get of wheat flour coarse or bhakri flour.
17. {Take of wheat flour.
18. {Get of chickpea flour besan.
19. {Get of fenugreek leaves (methi leaves) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them.
20. {Get of ginger garlic paste.
21. {Prepare of oil.
22. {Get of sugar.
23. {Take of red chilli powder.
24. {Prepare of coriander cumin powder.
25. {Make ready of asafoetida hing.
26. {Make ready of turmeric powder.
27. {Make ready of sesame seeds til.
28. {Make ready of salt.
29. {Take of oil for deep frying muthia.(use the leftover oil to cook the undhiyu).
30. {Take of Masala.
31. {Take of coriander leaves washed and chopped finely.
32. {Take of coconut grated. I have used the dried shredded coconut.
33. {Make ready of ginger garlic paste.
34. {Get of green chilli paste or as per spice level needed.
35. {Prepare of sesame seeds til.
36. {Get of asafoetida hing.
37. {Take of oil.
38. {Get of coriander cumin powder.
39. {Make ready of garam masala.
40. {Get of chilli powder I have used the spicy chilli powder.
41. {Make ready of sugar.
42. {Get of lemon juice.
43. {Make ready of salt.
44. {Prepare of potato, sweet potato, purple yam, brinjal.
45. {Take of baby potato washed, peeled and slit.
46. {Make ready of small brinjal washed and cut into cubes.
47. {Get of sweet potato washed, peeled and cut into cubes.
48. {Get of purple yam washed, peeled and cut into cubes.
49. {Make ready of oil.
50. {Make ready of carom seeds ajwain.
51. {Prepare of turmeric powder haldi.
52. {Take of asafoetida hing.
53. {Prepare of coriander cumin powder dhanya jeera powder.
54. {Prepare of red chilli powder.
55. {Take of salt.
56. {Prepare of water.
57. {Prepare of Assembling of Undhiyu.
58. {Prepare of oil.
59. {Get of ajwain.
60. {Make ready of water.

Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of Do not over mix as the veggies and muthiya may break. Serve undhiyu hot garnished with coriander. Easy Undhiyu - Mixed vegetable casserole with a medley of veggies cooked in earthy spices, ginger and chilies cooked effortlessly in the Instant Pot.

Instructions to make Undhiyu (Gujarati Mixed Vegetables):

1. Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli powder, coriander cumin powder,sesame seeds salt and asafoetida. Add ginger garlic paste, methi leaves, oil and sugar. Mix well. The mixture will resemble crumbs..
2. Add a tbsp of water gradually and knead into stiff dough. Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist..
3. Heat oil and deep fry the muthia till golden and crispy. Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu)..
4. Cooking beans - Wash and drain the bean (Indian beans, lima beans, green pigeon peas). In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle. Now add all the beans, red chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar..
5. Mix them well. Add water. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside..
6. Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready..
7. Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu..
8. In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker..
9. Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker). Open the lid of the pressure cooker once it is cooled. gently mix the vegetables..
10. Layering and cooking of vegetables - In a big thick bottom pan, heat the oil. (I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida. Add the cooked bean mixture. Spread it in the pan.
11. Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end..
12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it..
13. Add the second batch of vegetables and layer with the masala over it. Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well..
14. Open the lid. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve..
15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand..

Traditionally, made in a clay pot. Undhiyu is a special gujarati dish made with medley of tubers and veggies like, purple yam, sweet and regular. Undhiyu - A favorite and a famous Gujarati dish prepared with winter vegetables. This recipe goes with both rice and roti. Today, I am going to share how to make Gujarati Undhiyu with store-bought frozen undhiyu veggie mix with step by step pictures.

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