About Undhiyu Recipe

Undhiyu Recipe: Undhiyu is a traditional Gujarati recipe that involves preparing a variety of fresh vegetables and dumplings made of fenugreek leaves and chickpea flour. It is particularly popular during certain festivals, such as Uttarayan and Diwali, and is often included in party menus on various occasions. Undhiyu recipe is especially relished during the winter season as it incorporates seasonal vegetables like yam, raw banana, and eggplant. The dish is prepared in different styles across various regions of Gujarat, with Surati Undhiyu, Kathiyawadi Undhiyu, and Matla Undhiyu being three popular variations.

Surati Undhiyu recipe is well-loved in South Gujarat, known for being cooked in earthen pots instead of pressure cookers, using clay utensils to enhance the flavor. On the other hand, Kathiyawadi Undhiyu recipe is renowned for its unique preparation method, using mud wrapping instead of a traditional pressure cooker. Matla Undhiyu, often known as Ubadiyu, stands out for being prepared in earthen pots and derives its distinct taste from the use of fresh methi (fenugreek) leaves. It is particularly favored for its earthy and authentic flavors.

Undhiyu is a versatile dish that can be tailored to individual preferences, with some people choosing to deep-fry the vegetables before adding them to the mix, resulting in a crispy texture. Regardless of the style, Undhiyu recipe is a time-consuming yet delicious dish that is worth the effort, offering a unique and flavorful experience. If you are looking to try something different today, consider making the Kathiyawadi Undhiyu recipe, which involves incorporating green leafy vegetables and is especially known for its vibrant green color and delectable taste. We will teach you easy process than other.

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Chef Tips for Undhiyu Recipe

The vegetables for cooking: When making Undhiyu recipe, you can use all the vegetables for cooking. You can either fry the vegetables or make Undhiyu in a pot.
Can skip adding green chili: When making Undhiyu recipe, if you are preparing methi (fenugreek) balls, you can skip adding green chili and garlic in the balls, and you can still use them in the recipe.
Tomato puree: When we add our tomato puree to the oil, at that point, all the vegetables can be added to it.
Spices or any other spice: To enhance the taste of Undhiyu, you can use hot spices or any other spice, or even the special Undhiyu masala.

Undhiyu Recipe Ingredient

for Methi Muthiya

1\4 cup Besan

1\2 cup Wheat flour

1 cup methi leaves chopped

2 tsp sugar

1 tsp carom seeds

2 tsp ginger chili paste

2 tsp green garlic chopped

2 tsp lemon juice

coriander leaves

hing

oil for frying

2 tsp rava

For Undhiyu

100 gm potatoes

100 gm sweet potatoes

100 gm purple yam

200 gm surti papdi

100 gm Yam

50 gm valor papdi

50 gm brinjal

50 gm ivy-gourd

1 raw banana

4 tomatoes

1\2 cup Fresh pigeon peas

1\2 Cup Fresh green Chana

3 tsp red chili powder

2 tsp garlic chili paste

2 tsp ginger paste

2 tsp garam masala

1 tsp turmeric powder

2 tsp cumin coriander powder

2-3 tsp jaggery

1\4 Cup tamarind pulp

2 tsp cumin seeds

dry red chili

salt to taste

green garlic as you want

coriander leaves

Nutrition in Undhiyu Recipe

Calories: 184kcal
Sodium: 68.2 mg
Iron: 4.9mg
Fat: 38.8g
Carbohydrates: 63.1g
Protein: 11.6g
Cholesterol: 0mg
Fiber: 15.6mg
Vitamin D: 0IU
Potassium: 679.6mg
Calcium: 201.5mg
Sugar: 9.2g

How to Make Undhiyu Recipe Step by Step With Photos

Step 1 :
To prepare surti Undhiyu recipe, you’ll need to utilize a variety of green leafy vegetables. If you wish, you can add any other preferred vegetables to enhance the flavor.

Step 2 :
After placing all the vegetables in the pressure cooker, add around 2.5 cups of water. Subsequently, add a tablespoon of sugar, mix well, and close the pressure cooker. Put it on high heat and allow it to whistle once before turning off the flame.

Step 3 :
Then, you will chop small pieces of potatoes, sweet potatoes, and yam for undhiyu recipe. Additionally, you can add cashews and suran (yam) to the mix. However, if you prefer, you can skip adding them.

Step 4 :
Next, to prepare the methi muthiya, take a bowl and add approximately half a cup of coarsely ground wheat flour. To this, add an equal amount of gram flour (besan).

Step 5 :
Then, add 2 tablespoons of semolina (rava) to it. Following that, include one tablespoon of sugar, a pinch of asafoetida (hing), half a teaspoon of fenugreek seeds (methi), half a teaspoon of turmeric (haldar), one teaspoon of red chili powder, and two tablespoons of ginger-garlic paste. Additionally, add half a tablespoon of garam masala, two tablespoons of oil, and two tablespoons of jaggery.

Step 6 :
After that, add a small amount of chopped fresh fenugreek leaves, green coriander, and minced garlic. If you prefer, you can also choose to skip the garlic for undhiyu recipe balls masala.

Step 7 :
Then, add a little baking soda to it and mix it well with water until it forms a batter. After that, add a bit of oil to the batter and mix it thoroughly.

Step 8 :
Then, from the batter, shape small, round balls. Once the balls are ready, heat a bit of oil and fry them on medium flame until they attain a nice golden brown color.

STEP 9 :
Then, in the same oil used to fry the muthiyas, deep-fry all the chopped vegetables one by one, ensuring they are evenly cooked.

STEP 10 :
Then, in a frying pan, heat a bit of oil. Once the oil is hot, add about a tablespoon of cumin seeds. After that, add two to three bay leaves, a few dry red chilies, a pinch of asafoetida, and a paste made of garlic, ginger, and green chilies. Mix them well in the oil.

STEP 11 :
After that, add the prepared masala powder made from poppy seeds and sesame seeds to the mixture. Then, add 2 tablespoons of freshly grated coconut to it.

STEP 12 :
Then, crush tomatoes in a blender and add the tomato puree to the masala. Cook it on low to medium heat for three to four minutes. Keep stirring until the oil separates from the mixture.

STEP 13 :
After that, add half a tablespoon of turmeric, two tablespoons of red chili powder, and two tablespoons of coriander-cumin powder. Mix them well and cook until the spices are roasted properly for undhiyu recipe.

STEP 14 :
After that, once the oil separates from the gravy, indicating that the vegetables have absorbed the flavors, add all the fried vegetables to the gravy. Then, mix them well and let them cook for two to three minutes.

STEP 15 :
Afterwards, For Undhiyu recipe, add around two cups of water to it. The water should be boiling hot to maintain the vibrant color of the curry. In the hot water, add two tablespoons of crushed jaggery, and stir well until the jaggery dissolves and imparts sweetness to the curry.

STEP 16 :
Then, cover it and let it simmer for ten minutes, allowing all the vegetables to absorb the flavors. Once done, mix them well, ensuring that the curry coats each piece of the fried vegetable. This step is crucial, especially for the stuffed vegetable curry, to ensure a uniform taste.

STEP 17 :
After that, add the methi na bolas (dumplings made from fenugreek leaves) to it. Then, sprinkle two tablespoons of warm masala over the dumplings.

STEP 18 :
Then, add 2 tablespoons of jaggery and 2 tablespoons of lemon juice to it. After that, garnish it with a little fresh coriander on top for better appearance of undhiyu recipe and a small green portion behind the garlic.