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 people

Calories 761kcal

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

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.
Add ginger garlic paste, methi leaves, oil and sugar.
Mix well. The mixture will resemble crumbs.
Add a tbsp of water gradually and knead into stiff dough.
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.
Heat oil and deep fry the muthia till golden and crispy.
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).

Cooking beans

Wash and drain the bean (Indian beans, lima beans, green pigeon peas).
In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle.
Now add all the beans, red chili powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
Mix them well. Add water.
Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself.
Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.

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

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.
Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
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.
In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder.
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.
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).
Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.

Layering and cooking of vegetables

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.
Add the cooked bean mixture. Spread it in the pan.
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.
Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches.
Layer the prepared masala over it.
Add the second batch of vegetables and layer with the masala over it.
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.
Open the lid.
Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

Nutrition