Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings

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 festival.

Archana Doshi
Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings
689 ratings.

Gujarati Undhiyu is a very popular and important vegetable that is made during auspicious family occasions, festivals and more importantly during the kite festival in Gujarat known as Uttarayan.

The name of the dish Undhiyu means upside down in Gujarati and it is originally cooked in an earthen pot that is sealed and buried upside down in the ground and fired from above. However, with modern cooking techniques, we cook this dish using saucepans and pressure cookers.

Undhiyu on a festive occasion can be served along with Methi TheplaKhandviPuran Poli, KadhiMasala Chora PulavPaka Kela Raita and Mohanthal.

Have a look at more of the popular Gujarati Recipes:

  1. Gujarati Palak Dhokla Recipe (Steamed Spinach Lentil Cakes)
  2. Vatana Bateta Na Rotla Recipe (Gujarati Peas and Potato Cake)
  3. Gujarati Methi Thepla (Spiced Indian Flat Bread with Fenugreek Leaves)
  4. Bhakri Recipe (A Multigrain Gujarati Flat Bread Recipe)

Course: Side Dish
Diet: Vegetarian
Prep in

25 M

Cooks in

60 M

Total in

85 M

Makes:

4 Servings

Ingredients

    Ingredients for Undhiyu Recipe
  • 1/2 cup Flat Green Beans , cut into 1/2 inch size pieces (surti beans or snow peas_
  • 1/4 cup Sweet Potatoes , peeled and cubed
  • 1/4 cup Elephant yam (Suran/Senai/Ratalu) , peeled and cubed
  • 1/4 cup Raw Banana , peeled and cubed
  • 5 Small Brinjal (Baingan / Eggplant) , slit thrice, with stem intact
  • 5-6 Baby Potatoes , quartered
  • 1 tablespoon Cooking oil
  • 1 teaspoon Ajwain (Carom seeds)
  • 1/4 teaspoon Asafoetida (hing)
  • 1/2 teaspoon Red chilli powder
  • 2 teaspoons Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Lemon juice
  • Salt , to taste
  • Ingredients for the filling and gravy of Undhiyu
  • 1/4 cup Fresh coconut , grated
  • 3 tablespoons Coriander (Dhania) Leaves , chopped
  • 1 teaspoon Garlic , chopped
  • 1 teaspoon Green Chillies , chopped
  • 1 teaspoon Ginger , chopped
  • 1/2 teaspoon Sesame seeds (Til seeds)
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Coriander (Dhania) Seeds , roasted and powdered
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Lemon juice
  • Salt , to taste
  • Ingredients for methia muthia
  • 1/4 cup Methi Leaves (Fenugreek Leaves) , finely chopped
  • 1/4 cup Gram flour (besan)
  • 1/2 cup Whole Wheat Flour
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Sugar
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Enos fruit salt
  • 1 teaspoon Lemon juice
  • 1 tablespoon Cooking oil
  • Salt , to taste

How to make Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings

  1. To begin making the Gujarati Undhiyu Recipe - Mixed Vegetable With Fenugreek Dumplings, we will firstly make the muthiyas.

  2. *Method To Make Methi Muthia:

  3. In a small bowl combine all the ingredients for the muthia adding very little water to make firm dough. Divide the dough into 15 small portions. Shape them into ovals and lightly press them down.

  4. To steam the Muthia's - Prepare a steamer and place the muthia in the steamer’s colander and allow it to steam for 10 minutes on medium-high heat. After 10 minutes you will notice the colour has changed to golden yellow.

  5. Turn off heat; take the colander filled with muthia’s out of the steamer and keep aside. 

  6. You can alternatively fry the methi muthia's as well - but I like to keep it healthy and hence using the steamed version.

  7. *Method To Make Undhiyu:

  8. Combine all the ingredients for the filling and using a food processor grind to make a smooth paste. Steam the green flat beans/papdi and keep aside.

  9. I like to steam the green beans separately to retain the green color and add them to the rest of the vegetables towards the end.

  10. Fill the slit brinjals with above filling mixture and keep aside. Keep the remaining filling aside.

  11. In a heavy bottomed Pan; add in two tablespoons of oil and shallow fry the stuffed brinjal until well roasted and tender. This process is done on low it, so it consumes less oil and also cooked evenly from the inside.

  12. Heat another tablespoon of oil in heavy bottomed wide mouth pan with a lid; add ajwain seeds and allow them to crackle. Add the asafoetida, coriander powder, garam masala powder, salt and remaining filling mixture. Sauté for a few minutes until the masala comes together and gets a good aroma. Stir in half cup of water.

  13. As the mixture begins to bubble, lower heat and stir in the yam, sweet potatoes, raw bananas, and baby potatoes until well combined along with the coconut mixture. Cover the pan and cook until the vegetables are cooked and coated well with the masala. This takes about half an hour.

  14. Once its three-fourth done, add in the roasted brinjal, muthai's and the steamed beans. Cover the pan and simmer for another 10 minutes  or more water if required. Cook until you notice all the vegetables and the muthias are well coated with the masala.

  15. Adjust the taste by adding more or less of salt and garam masala. Check the consistency of the dish to see if you need to add more or less water to suit your taste. Turn off the heat and transfer to a serving dish.

  16. Serve the Gujarati Undhiyu hot garnished with chopped coriander leaves and fresh coconut. Undhiyu on a festive occasion can be served along with Methi TheplaKhandviPuran Poli, KadhiMasala Chora PulavPaka Kela Raita and Mohanthal.

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Last Modified On Tuesday, 19 June 2018 15:19
     
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