Undhiyu (Gujarati Style Mixed Vegetables)

 

Undhiyu (Gujarati Mixed Vegetables)

Undhiyu (Gujarati Mixed Vegetables)

Undhiyu is a seasonal dish made in Gujarat a state of India, during winters with all mixed vegetables such as lima beans (vaal), surati papdi ( indian beans), green pigeon peas (tuvar dana), purple yam, small brinjals, sweet potato, raw banana, potato, muthia – fenugreek dumplings (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) and whole wheat flour. It is either deep fried or steamed). The vegetables are spiced with mixture made from fresh cilantro, fresh green garlic, ginger, green chili, sugar , salt coconut, carom seeds. Undhiyu is made in large quantities and is enjoyed during festivals, get to gether, wedding, with jalebi, shrikand and puri. It is vegan. If you want it to be gluten free skip adding asafoetida (hing).

The process of making undhiyu is long and needs patience and pre-preparation. Traditionally undhiyu is cooked in a big vessels with a generous amount of oil. The vegetables like potato, sweet potato, purple yam are deep fried. In a thick bottom pan vessel, oil is heated and it is tempered with carom seeds, asafoetida, turmeric. The bean mixture is added and  kept on the bottom layer of the thick bottom pan vessel. The layer of the fresh spices mixture made from fresh coriander, ginger, garlic, green chili, coconut is spread over it. The vessel is covered and cooked till the beans become soft. Now other vegetable such as brinjals (stuffed with the coriander spice mixture) , fried potato, sweet potato, purple yam, raw banana is kept. The vegetables are again covered with the layer of the prepared coriander spice mixture. Now the vessel is covered with the lid and the vegetables are cooked on medium heat till the brinjals and beans are soft and cooked. When the vegetables are about to cook, the muthia (fried fenugreek dumplings) are added and vessel is covered and cooked for few more minutes till the muthia becomes tender and absorbs some moisture.

I have shared with you the method of cooking undhiyu in a pressure cooker. It is quick and also needs less oil. The muthia (fried fenugreek dumplings) can stay good for a couple of days at room temperature. Hence I prefer to cook them a day before making undhiyu. These muthia itself is a snack and can be enjoyed with tea or coffee. It is also good to carry them while travelling. I have cooked the vegetables in batches and then assembled them all together along with muthia in a big pan with the layers of prepared fresh coriander masala in between. The vegetables and are then covered and simmered on medium heat till all the flavors are nicely infused.

While serving sprinkle some fresh coriander and coconut and serve undhiyu with puffed puri, roti, bhakri and accompany it with chaas and jalebi or shrikhand for sweet. The undhiyu can be refrigerated and enjoyed for 3-4 days.

Undhiyu (Gujarati Mixed Vegetables)
5 from 2 votes
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Undhiyu (Gujarati Mixed Vegetables)

Undhiyu is a seasonal dish made in Gujarat a state of India, during winters with all mixed vegetables such as lima beans (vaal), surati papdi (beans), green pigeon peas (tuvar dana), purple yam, small brinjals, sweet potato, raw banana, potato, muthia - fenugreek dumplings (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) and whole wheat flour. It is either deep fried or steamed). The vegetables are spiced with mixture made from fresh cilantro, fresh green garlic, ginger, green chili, sugar , salt coconut, carom seeds. Undhiyu is made in large quantities and is enjoyed during festivals, get to gether, wedding, with jalebi, shrikand and puri.

Course dinner, Main Course
Cuisine Gujarati
Keyword brinjal, coriander, curry, festivalfood, gujarati, mixedvegetables,, purpleyam, sweet potato, uttarayan
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 10 people
Calories 761 kcal

Ingredients

Beans

  • 300 g Surati papdi Indian beans
  • 300 g Vaal lima beans
  • 300 g Tuvar dana fresh pigeon peas
  • 2 tbsp oil
  • 1/4 tsp carom seeds ajwain
  • 1/4 tsp asafoetida hing
  • 1/4 tsp turmeric powder haldi
  • 1 tsp coriander cumin powder dhana jeera powder
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 1 tsp ginger garlic paste
  • salt as per taste
  • 1/4 tsp water

Muthia (fenugreek dumplings)

  • 1/4 cup wheat flour coarse or bhakri flour
  • 2 tbsp wheat flour
  • 3 tbsp chickpea flour besan
  • 1/2 cup 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.
  • 1 tsp ginger garlic paste
  • 1.5 tbsp oil
  • 1 tsp sugar
  • 1 tsp red chili powder
  • 1 tsp coriander cumin powder
  • 1/4 tsp asafoetida hing
  • 1/4 tsp turmeric powder
  • 1 tbsp sesame seeds til
  • salt to taste
  • oil for deep frying muthia.(use the leftover oil to cook the undhiyu)

Masala

  • 3 cup coriander leaves washed and chopped finely
  • 1/2 cup coconut grated. I have used the dried shredded coconut
  • 2 tbsp ginger garlic paste
  • 1 tbsp green chili paste or as per spice level needed
  • 1 tbsp sesame seeds til
  • 1/4 tsp asafoetida hing
  • 2 tbsp oil
  • 2 tbsp coriander cumin powder
  • 2 tsp garam masala
  • 1 tsp chili powder I have used the spicy chili powder
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • salt as per taste

potato, sweet potato, purple yam, brinjal

  • 12 baby potato washed, peeled and slit
  • 12 small brinjal washed and cut into cubes
  • 1 sweet potato washed, peeled and cut into cubes
  • 300 g purple yam washed, peeled and cut into cubes
  • 2 tbsp oil
  • 1/4 tsp carom seeds ajwain
  • 1/4 tsp turmeric powder haldi
  • 1/4 tsp asafoetida hing
  • 1 tsp coriander cumin powder dhana jeera powder
  • 1 tsp red chili powder
  • salt to taste
  • 1/4 cup water

Assembling of Undhiyu

  • 3 tbsp oil
  • 1/4 tsp ajwain
  • 1/4 tsp water

Instructions

Muthia

  1. In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chili powder, coriander cumin powder,sesame seeds salt and asafoetida.

    Undhiyu (Gujarati Mixed Vegetables)
  2. Add ginger garlic paste, methi leaves, oil and sugar.

    Undhiyu (Gujarati Mixed Vegetables)
  3. Mix well. The mixture will resemble crumbs.

    Undhiyu (Gujarati Mixed Vegetables)
  4. Add a tbsp of water gradually and knead into stiff dough. 

    Undhiyu (Gujarati Mixed Vegetables)
  5. 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.

    Undhiyu (Gujarati Mixed Vegetables)
  6. Heat oil and deep fry the muthia till golden and crispy.

    Undhiyu (Gujarati Mixed Vegetables)
  7. 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).

    Undhiyu (Gujarati Mixed Vegetables)

Cooking beans

  1. Wash and drain the bean (Indian beans, lima beans, green pigeon peas).

    Undhiyu (Gujarati Mixed Vegetables)
  2. In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida.  Let the carom seeds crackle.

    Undhiyu (Gujarati Mixed Vegetables)
  3. Now add all the beans, red chili powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.

    Undhiyu (Gujarati Mixed Vegetables)
  4. Mix them well. Add water.

    Undhiyu (Gujarati Mixed Vegetables)
  5. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself.

    Undhiyu (Gujarati Mixed Vegetables)
  6. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.

    Undhiyu (Gujarati Mixed Vegetables)

Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam

  1. In a mixing bowl add chopped coriander,  sesame seeds, ginger garlic paste, green chili powder, chili powder, coriander cumin powder, garam masala, asafoetida, salt and sugar.

    Undhiyu (Gujarati Mixed Vegetables)
  2. Add desiccated coconut, lemon juice and mix them all together. The masala is ready. 

    Undhiyu (Gujarati Mixed Vegetables)
  3. 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.

    Undhiyu (Gujarati Mixed Vegetables)
  4. In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. 

    Undhiyu (Gujarati Mixed Vegetables)
  5. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chili powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.

    Undhiyu (Gujarati Mixed Vegetables)
  6. Undhiyu (Gujarati Mixed Vegetables)
  7. 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).

    Undhiyu (Gujarati Mixed Vegetables)
  8. Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.

    Undhiyu (Gujarati Mixed Vegetables)

Layering and cooking of vegetables

  1. 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. 

    Undhiyu (Gujarati Mixed Vegetables)
  2. Add the cooked bean mixture.  Spread it in the pan.

    Undhiyu (Gujarati Mixed Vegetables)
  3. 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. 

    Undhiyu (Gujarati Mixed Vegetables)
  4. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. 

    Undhiyu (Gujarati Mixed Vegetables)
  5. Layer the prepared masala over it.

    Undhiyu (Gujarati Mixed Vegetables)
  6. Add the second batch of vegetables and layer with the masala over it.

    Undhiyu (Gujarati Mixed Vegetables)
  7. 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.

    Undhiyu (Gujarati Mixed Vegetables)
  8. Open the lid. 

    Undhiyu (Gujarati Mixed Vegetables)
  9. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.

    Undhiyu (Gujarati Mixed Vegetables)
  10. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

    Undhiyu (Gujarati Mixed Vegetables)

 

4 thoughts on “Undhiyu (Gujarati Style Mixed Vegetables)

  • February 22, 2019 at 6:10 am
    Permalink

    very delicious and tempting recipe with winter vegetables.

    Reply
  • February 26, 2019 at 6:30 am
    Permalink

    Very delicious and mouth watering recipe it is good for winter season

    Reply
  • February 28, 2019 at 10:05 pm
    Permalink

    Traditional and tempting recipe. Thanks for sharing !!

    Reply
  • February 28, 2019 at 10:08 pm
    Permalink

    Very nice and tasty recipe for the winter season….

    Reply

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