Gujarati Dish - Undhiyu

Gujarati Dish - Undhiyu
1y+
Main Course

Undhiyu is a Gujarati dish and is served hot with rice or puris. It is highly nutritious and is the perfect accompaniment for lunch/dinner. It is also highly nutritious as it is made with vegetables and gram flour, which makes it a rich source of carbohydrates, dietary fibre, proteins, Vitamin A and Vitamin C. 

Ingredients: 2 cups of chopped surti papdi, ½ to 2/3 fresh pigeon peas, 8-10 small brinjals, 10-12 potatoes, 1 medium sized sweet potato, 1 medium sized raw banana, 2 cups chopped purple yam, 1 cup finely chopped fresh methi leaves, a pinch of baking soda, 1 cup of gram flour, 1 tsp white sesame seeds, 1 1/2 tablespoon of ginger-chilli paste, 1 tsp sugar, 1 tablespoon of lemon juice, ½ cup grated coconut, 3 tablespoons of chopped coriander leaves, 1 ½ tablespoon of ginger garlic paste, 1/2 tsp ajwain seeds, ½ tsp cumin seeds, 2-3 pinches of hing, salt, water, oil, turmeric powder, chilli powder, cumin powder and coriander powder. 

Steps: 

 1. Clean the surti papdi beans and chop them. In a bowl, clean and peel the other vegetables and set aside. 

 2. To prepare the muthias take the methi leaves and gram flour in a bowl and mix well. Add a pinch of baking soda, half teaspoon each of cumin and coriander powders, ¼ tsp each of turmeric and chilli powders, ½ tbsp oil , ½ tsp of salt, 2 tbsp lemon juice and a tsp of sugar and mix well. Set aside for 15 minutes. 

 3. Add a little water to the mixture and mix well. Grease your palms with oil and shape the muthias. Deep fry in oil and set aside. 

 4. The muthias will go into a green sauce or gravy. To make the gravy, take the grated coconut in a bowl and add the chopped coriander. Add ½ tbsp. ginger-chilli and ½ ginger-garlic paste to this mixture. Next add the sesame seeds, ½ tbsp. ginger paste, ½ tsp garlic paste, ½ tsp chilli paste, ½ tsp turmeric powder, ½ tsp chilli powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar and salt as per taste and mix well. 

 5. Slice the vegetables so as to create a cavity where you can stuff in this filling. Stuff and set aside. 

 6. Heat 4-5 tbsp of oil in a pressure cooker and add the ajwain and cumin seeds. Stir and then add a pinch of hing. 

 7. Add the surti papdi and pigeon peas and stir. 

 8. Add the stuffing left from filling the vegetables into the pressure cooker. Saute for about 3-5 minutes on low flame. Layer out the stuffed vegetables in the cooker and pour in a little more of the coconut mixture. Do not stir. 

 9. Close the lid of the cooker and cook on low flame for about 10 minutes. 

 10. Garnish with chopped coriander leaves and serve. 

Perfect for a cold wintry evening, Undhiyu can be served with rice. So get on to preparing a delicious and healthy dinner now!