UNDHIYO

UNDHIYO

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Being brought up in Gujarat my mother-in-law says that I am a gujju at heart and tummy, and I don’t even deny that. I have a soft corner towards gujju cuisine. This recipe is created by me after my marriage when I started missing Gujarat and gujju food so much. Undhiyo was a special dish we used to have in Gujarat on special occasions like Diwali , Uttarayan, etc and that has to be specially accompanied by crisp puris and jalebi… Ohhhh my mouth is watering right now.

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This dish is a  winter dish as all the veggies available in winter season are used in this recipe, it’s tasty and healthy and a complete soul food, it’s not an easy task to make this dish,  first  you have to search all the veggies which traditionally goes into this dish and the preparation time is also very long but at last the outcome is to be devoured with love.

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Generally, this dish in Gujarat is made in wholesale quantity and then distributed among friends and relatives, that’s how I have enjoyed this dish. Some friend of mine used to share her mom’s cooked undhiyo with me and at that time I didn’t know that so much hard work went into making this traditional dish. But it’s worth all the hard work. This is my way of making this recipe , as I didn’t got some of the traditional veggies that  goes into the recipe so I have tried to add some similar veggies in their place, but the outcome is simply lipsmacking.

Do give a try to the recipe, hope you will enjoy it, if yo try do give me a feedback if possible would be happy to hear from you.

Recipe for Undhiyo:

Ingredients :

  • 125 gms – Surti papdi or flat beans broad beans ( as I couldn’t get any Surti papdi so I used these flat beans)
  • 125 gms – Small brinjals slit into four with bottom intact
  • 125 gms – Sweet potatoes cut into 1 inch cubes
  • 25 gms – Yam or Jimikand cut ino 1 inch cubes
  • 125 gms – Fresh green tuvar or aharar dal (Fresh pigeon pea)
  • 125 gms – Small baby potatoes peeled and slit into four for filling
  • 125 gms – Raw banana cut into thick slices as shown
  • 100 gms — Purple yam ( as I didn’t get any so I omitted it )

 

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Brinjals and baby potatoes slit and stuffed with masala.

Ingredients for muthiyas:

  • 1/2 cup – Methi leaves chopped finely (Fresh fenugreek leaves)
  • 1 – cup besan (Gram flour)
  • 1/2 cup – Atta (Whole wheat flour)
  • 1/4th cup – Sooji (Semolina)
  • 1 tsp – Chilly powder
  • 1/4 tsp – Haldi (Turmeric) powder
  • 1 tsp – Dhania (Coriander) powder
  • 1 pinch – Hing (Asefodieta)
  • 1/4 tsp – Soda bicarbonate
  • 1 tsp – Ginger chilly paste
  • 2 tbsp – Oil
  • 1/4th cup – Dahi (Curd) or as needed to make a tight dough
  • Oil to deep fry the muthiyas
  • Pinch of citric acid
  • Salt to taste
  •  Powdered sugar to taste

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  1. Take a marble sized ball of the muthiya dough and make an oblong shape cylinder and place on your palms as shown above.

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2. Close your mutthi or fist as shown

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3. Open the fist the marks of your fingers will come on the muthiya as shown above, your muthias are shaped and ready to  be deep fried.

Method to make muthiyas:

  1. Mix all the ingredients and make a tight dough with the curd.
  2. At last make small marble size balls and in your fist (mutthi) press to form small oblong shape so that fingermarks come on the roll.
  3. Fry in medium hot oil around 8 to 10 muthiyas at a time till golden brown, keep aside.

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Muthiyas are deep fried and ready to be cooked along with the veggies for undhiyo.

Ingredients for the masala:

Grind together

  • 1 cup – Fresh coriander leaves chopped
  • 5 to 6 tbsp – Fresh grated coconut
  • 2 to 3 – Green chillies
  • 1″ ginger
  • 4 to 5 – Garlic cloves
  • 1 tsp – Ajwain (Carom seeds)
  • 2 tbsp – Dhania(Coriander) powder
  • 1 tsp – Jeera (Cumin) powder
  • 1/2 tsp – Haldi (Turmeric) powder
  • 1/2 tsp – Sugar
  • 2 tsp – Lemon juice
  • 4tbsp – oil
  • Salt to taste

FullSizeRender_2For the tempering:

  • 6 tbsp – Oil
  • 1/4 tsp – Hing (Asefodieta)
  • 1 tsp – Ajwain (Carway seeds)
  • 1 tsp – Ginger Garlic and green chilly paste
  • 1 tsp – Dhania powder (Corriander powder)
  • 1 tsp – Jeera powder (Cumin powder)

FullSizeRender_1 (1)Method:

  1. Make the ground masala. Add 4 tbsp oil in it and mix well, use half of this masala to stuff the spilt vegetables and  keep other half aside.
  2. Saute lightly all the stuffed veggies and other vegetables separately and keep aside.
  3. In a big cooker add oil and ajwain, hing, ginger, garlic and green chilly paste with the dry masalas and fry.
  4. Add the remaining ground masala and fry for a few minutes.
  5. Add all the sauted veggies and mix, then put some water as needed to cook the vegetables, taste the seasonings and adjust accordingly. Add the pre fried muthiya in it , give a god mix.
  6. Cover the cooker wait for one whistle and then switch off the flame and keep aside till the steam comes down, open the cooker and add more hot boiling water as needed.
  7.  Let  the gravy boil till it thickens and oil floats on top.
  8. Put some lemon juice, adjust the seasoning and serve garnished with chopped green  coriander and freshly grated coconut.
  9. Serve with hot pooris , Happy cooking.

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5.0 from 1 reviews
UNDHIYO
 
Author:
Recipe type: Gujju Affairs, Main Course, Veg
Cuisine: Indian
Ingredients
  • 125 gms – Surti papdi or flat beans broad beans ( as I couldn’t get any Surti papdi so I used these flat beans)
  • 125 gms – Small brinjals slit into four with bottom intact
  • 125 gms – Sweet potatoes cut into 1 inch cubes
  • 25 gms – Yam or Jimikand cut ino 1 inch cubes
  • 125 gms – Fresh green tuvar or aharar dal (Fresh pigeon pea)
  • 125 gms – Small baby potatoes peeled and slit into four for filling
  • 125 gms – Raw banana cut into thick slices as shown
  • 100 gms — Purple yam ( as I didn’t get any so I omitted it )
Ingredients for muthiyas:
  • ½ cup – Methi leaves chopped finely (Fresh fenugreek leaves)
  • 1 – cup besan (Gram flour)
  • ½ cup – Atta (Whole wheat flour)
  • ¼th cup – Sooji (Semolina)
  • 1 tsp – Chilly powder
  • ¼ tsp – Haldi (Turmeric) powder
  • 1 tsp – Dhania (Coriander) powder
  • 1 pinch – Hing (Asefodieta)
  • ¼ tsp – Soda bicarbonate
  • 1 tsp – Ginger chilly paste
  • 2 tbsp – Oil
  • ¼th cup – Dahi (Curd) or as needed to make a tight dough
  • Oil to deep fry the muthiyas
  • Pinch of citric acid
  • Salt to taste
  • Powdered sugar to taste
Ingredients for the masala (Grind everything together):
  • 1 cup – Fresh coriander leaves chopped
  • 5 to 6 tbsp – Fresh grated coconut
  • 2 to 3 – Green chillies
  • 1″ ginger
  • 4 to 5 – Garlic cloves
  • 1 tsp – Ajwain (Carom seeds)
  • 2 tbsp – Dhania(Coriander) powder
  • 1 tsp – Jeera (Cumin) powder
  • ½ tsp – Haldi (Turmeric) powder
  • ½ tsp – Sugar
  • 2 tsp – Lemon juice
  • 4tbsp – oil
  • Salt to taste
For the tempering:
  • 6 tbsp – Oil
  • ¼ tsp – Hing (Asefodieta)
  • 1 tsp – Ajwain (Carway seeds)
  • 1 tsp – Ginger Garlic and green chilly paste
  • 1 tsp – Dhania powder (Corriander powder)
  • 1 tsp – Jeera powder (Cumin powder)
Instructions
Method to make muthiyas:
  1. Mix all the ingredients and make a tight dough with the curd.
  2. At last make small marble size balls and in your fist (mutthi) press to form small oblong shape so that fingermarks come on the roll.
  3. Fry in medium hot oil around 8 to 10 muthiyas at a time till golden brown, keep aside.
Method to make undhiyo
  1. Make the ground masala. Add 4 tbsp oil in it and mix well, use half of this masala to stuff the spilt vegetables and keep other half aside.
  2. Saute lightly all the stuffed veggies and other vegetables separately and keep aside.
  3. In a big cooker add oil and ajwain, hing, ginger, garlic and green chilly paste with the dry masalas and fry.
  4. Add the remaining ground masala and fry for a few minutes.
  5. Add all the sauted veggies and mix, then put some water as needed to cook the vegetables, taste the seasonings and adjust accordingly. Add the pre fried muthiya in it , give a god mix.
  6. Cover the cooker wait for one whistle and then switch off the flame and keep aside till the steam comes down, open the cooker and add more hot boiling water as needed.
  7. Let the gravy boil till it thickens and oil floats on top.
  8. Put some lemon juice, adjust the seasoning and serve garnished with chopped green coriander and freshly grated coconut.
  9. Serve with hot pooris , Happy cooking.

10 Comments

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    • mukherjee soma

      Thanks for liking my work , feeling so happy to hear such positive feedback, it means a lot for me to keep going further ?

       
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    • mukherjee soma

      Thanks for the lovely appreciation, it really means a lot do stay tuned would be sharing such more posts , hope you enjoy them too ?

       
  3. I could not resist commenting. Well written!

     
  4. I’m impressed, I must say. Rarely do I encounter a blog that’s equally educative and amusing, and without a doubt, you’ve hit the nail on the head. The problem is something that too few men and women are speaking intelligently about. I am very happy that I came across this during my search for something concerning this.

     
  5. I went on an trip to Gujarat seeing this. Such good old days.thanks to this recepie, now I can bring taste of Gujarat in my own home in Noida.

     
    • mukherjee soma

      Thanks so much Ujjwala feeling so happy that I can make you revisit your old days in Gujarat, do. try the recipe hope you will like it ? If you do try the recipe do give me a feedback would be happy to hear from you ??

       

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