If you’re a fan of blended vegetable recipes from the Indian delicacies, this recipe publish is certain for you. And even in case you are not, then publish making an attempt this traditional Gujarati recipe, I’m certain you’ll be. It is a tremendous scrumptious Surti Undhiyu Recipe, which doesn’t take a lot time as in comparison with the normal one. This Undhiyu is a Gujarati type blended vegetable dish, which is ready majorly with the seasonal recent produce that the winters in India convey alongside. You’ll be able to’t actually not attempt it, as when you do, you’ll miss out on one thing tasty in addition to healthful.
What’s Undhiyu
Undhiyu is a one-pot vegetable casserole dish that’s the hallmark of vegetarian delicacies within the Gujarati meals repertoire. Basically, an Undhiyu Recipe takes plenty of time to get performed and desires an excellent quantity of persistence. It is because, historically, the array of greens is cooked or fried in batches.
Nonetheless, this explicit Surti Undhiyu Recipe doesn’t take a lot time, as all of the veggies together with the Methi Muthia (fenugreek leaves dumplings) are steamed collectively in a strain cooker. Although, in order for you, you can even prepare dinner the greens in a big pot or pan. Thus, the strategy turns into simple and fewer time consuming.
Undhiyu is so referred to as as it’s derived from the Gujarati phrase ‘undhu,’ which implies ‘the wrong way up.’ An genuine manner of cooking this whole dish is to prepare dinner it in earthen pots, referred to as ‘matlu’ in Gujarati and ‘matka‘ in Hindi. The pots are sealed and positioned the wrong way up in a fireplace pit dug inside the bottom. The slow-cooking within the earthen pot offers the dish an earthy and rustic taste.
An Undhiyu Recipe is normally bursting with flavors, aroma and textures due to the completely different veggies, a particular masala and the muthias (fenugreek dumplings) that go in its making. Not simply this, it is usually a hearty and nutritious dish. Particularly, this one, the place I’ve additionally added much less oil than what is mostly added.
Extra on Undhiyu Recipe
Undhiyu is a private favourite. I’ve had it many instances whereas residing in Mumbai. Top-of-the-line ones was at a Gujarati perform in Mithibai Faculty, Juhu, Mumbai. Proper from the starters to the dessert, the whole Gujarati buffet there was completely beautiful and spot on with flavors. We took small parts of all the pieces and had a stunning hearty meal.
The greens added in an Undhiyu Recipe are largely root veggies like purple yam (kand), common yam, candy potatoes and child potatoes. Others are small brinjals, uncooked or ripe bananas, ivy gourd and Indian flat beans (surti papdi). Recent pigeon peas (tuvar lilva) are additionally added.
Within the absence of recent pigeon peas, you can even add recent inexperienced peas or recent inexperienced chickpeas within the Undhiyu. One other lilva particular recipe is that this Gujarati Lilva Ni Kachori, which can also be well-known throughout the winter season.
This Undhiyu Recipe is vegan. If you wish to make a gluten-free model, skip asafoetida. It’s also possible to make a satvik or no onion, no garlic variation by skipping garlic. This recipe serves 10 to 12 servings. You’ll be able to simply halve the recipe.
Undhiyu is finest served with pooris and Aamras or Shrikhand. It’s also possible to serve this wholesome blended vegetable casserole with tender phulkas, jowar roti or bajra roti.
Variations
Undhiyu is a winter delicacy, and is usually from Southern Gujarat. A number of the greens added in it are solely out there within the winter season.
There’s one other variation of the Undhiyu Recipe, which is made by the farmers of South Gujarat and is named as ‘umbadiyu.’ The recipes and elements are completely different, however the entire components are cooked in the wrong way up earthen pots solely.
One other dish from the Parsi delicacies referred to as ‘umberiu’ has a detailed resemblance to the Gujarati Undhiyu. The Parsi type umberiu can also be cooked in the same method. That’s, in an upside-down earthen pot in a fireplace pit.
Step-by-Step Information
The way to make Undhiyu
Prep Greens
1. String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).
After stringing and halving them, rinse very nicely. Pressure and maintain apart. I used a complete of 150 grams of beans which yielded 2 cups stringed and podded beans.
2. In a bowl of water, peel, rinse and place the opposite greens – 10 to 12 child potatoes, 1 medium candy potato, 1.5 to 2 cups chopped purple yam and eight to 10 small brinjals.
Word: Solely the higher stalk of the brinjals have been eliminated they usually haven’t been slit. It’s also possible to simply rinse and maintain the brinjals apart.
Make Methi Muthia
3. Take 1 cup tightly packed finely chopped methi leaves and 1 cup gram flour (besan) in a mixing bowl.
4. Add the next elements:
- 1 pinch of baking soda
- ¼ teaspoon turmeric powder
- ¼ teaspoon pink chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ tablespoon oil
- ¾ to 1 teaspoon sugar or as required
- ½ teaspoon salt or as required
- 1 tablespoon lemon juice
- 1 teaspoon white sesame seeds
- 1 tablespoon ginger and inexperienced chilli paste (or ½ inch peeled ginger + 1 to 2 inexperienced chilies – crushed to a paste in mortar-pestle)
5. Combine all the pieces evenly and maintain apart coated for 10 to fifteen minutes.
6. Then, add 1 to 1.5 tablespoons water and blend nicely. Maintain the combination barely sticky, in order that the muthias stay tender after cooking.
7. Apply some oil in your palms and form the muthias. Maintain apart, coated with a bowl or lid.
If you would like, you can even deep fry muthia. If fried, add lastly as soon as the undhiyu is cooked by. However then simmer for 4 to five minutes after including the fried methi muthia.
Make Inexperienced Masala Stuffing
8. Take ½ cup tightly packed grated recent coconut and three tablespoons finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in a mixing bowl.
9. In a mortar-pestle, crush to a paste – 1 to 1.5 inch peeled ginger, 8 to 10 small to medium garlic cloves and a pair of to three inexperienced chilies (about 1 to 2 teaspoons, chopped).
It’s also possible to crush or grind or mix all 3 of them collectively. If utilizing readymade paste, then add ½ tablespoon ginger paste, ½ tablespoon garlic paste and ½ tablespoon inexperienced chilli paste.
It’s also possible to add garlic chives, as an alternative of garlic.
10. Add the under listed elements to the coconut and coriander leaves in a bowl.
- 2 tablespoons white sesame seeds
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste or finely chopped inexperienced garlic chives
- ½ tablespoon inexperienced chili paste
- ¼ to ½ teaspoon turmeric powder
- ½ teaspoon pink chili powder
- 3 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- ¾ to 1 teaspoon salt or as wanted
11. Combine very nicely after which verify the style of the inexperienced masala. Add extra lemon juice, salt or sugar, if required.
I’ve saved all of the flavors balanced within the dish. However in order for you, you’ll be able to have a extra spicy, candy or tangy style in Undhiyu.
12. On the bottom, give a crisscross slit to the brinjals and stuff the ready inexperienced masala in them.
In the identical manner, stuff the masala within the potatoes. If you would like, you’ll be able to stuff the masala within the uncooked bananas too.
Maintain the stuffed greens apart. Some inexperienced masala combination will probably be left. Maintain this apart.
Make Undhiyu
13. Warmth 4 to five tablespoons sesame oil or peanut oil in a 3 litre strain cooker. Add ½ teaspoon carom seeds (ajwain) and ½ teaspoon cumin seeds.
Stir and fry the spices for a couple of seconds or until they modify their colour. It’s also possible to use sunflower oil or safflower oil.
14. Then, add ⅛ teaspoon asafoetida (hing) and stir.
15. Now, add the stringed and podded beans. If you’re utilizing recent pigeon peas, you’ll be able to add them at this step.
16. Stir nicely. To protect the inexperienced colour of the beans, you’ll be able to add a pinch of baking soda. I didn’t add.
17. Now, add half a portion of the leftover inexperienced masala stuffing combination.
18. Stir and really nicely. Sauté on low to medium warmth for 3 minutes. Then, decrease the warmth and make a neat layer of the beans on the backside.
Layer Greens
19. Then, place the chopped purple yam in a neat layer.
20. Then, make one other layer of chopped uncooked unripe bananas and candy potato.
21. Now, sprinkle ¼ of the inexperienced masala combination evenly. Don’t stir.
22. Make the subsequent layer of stuffed brinjals and potatoes.
Cook dinner Undhiyu
23. Add ½ cup water from the perimeters. Don’t stir.
24. Now, gently place the ready methi muthia in a layer. Sprinkle 2 to three pinches of salt throughout.
25. Cowl the strain cooker with its lid and strain prepare dinner on medium to excessive warmth for two whistles or 8 to 10 minutes.
Do use a 3 litre strain cooker to make this recipe. You probably have used a 4 or 5 litre strain cooker then alter the water and cooking time as wanted.
26. When the strain settles down naturally, take away the lid and gently combine all the pieces, with out breaking the stuffed greens and muthias.
27. Serve sizzling Undhiyu with poori or roti. Whereas serving, in order for you, you’ll be able to garnish with chopped coriander leaves or some grated coconut.
Ingredient Swaps
- Purple Yam: Rather than purple yam, use elephant foot yam or common yam.
- Small Eggplants: Rather than child eggplants or small brinjals, use medium sized brinjals. Don’t use large-sized eggplants.
- Pigeon Peas: Rather than recent pigeon peas (lilva), use recent inexperienced chickpeas, Edamame or inexperienced peas. It’s also possible to omit including any of the recent peas.
- Inexperienced Beans: Rather than surti papdi (hyacinth beans), use fava beans, or recent lima beans.
- Child Potatoes: Rather than child potatoes, use medium or large-sized potatoes. Peel and chop them. However don’t stuff them with the inexperienced stuffing masala.
- Garlic: Rather than garlic, use garlic chives. Finely chop the chives and add them to the inexperienced stuffing masala combination.
Knowledgeable Ideas
- Conserving the methi muthia combination barely sticky will end in softer muthias, after cooking.
- Whereas shaping the methi muthias, grease your palms with some oil. It’s also possible to deep-fry the muthias when you favor.
- If you’re utilizing readymade paste, then add ½ tablespoon every of ginger paste, garlic paste and inexperienced chili paste.
- The lemon juice, salt and sugar within the inexperienced masala combination might be adjusted in line with your preferences.
- Along with stuffing the brinjals and potatoes with the inexperienced masala combination, you can even stuff the uncooked banana with it.
- You should use sesame oil, peanut oil, sunflower oil or safflower oil to prepare dinner this dish.
- To protect the inexperienced colour of the beans, you’ll be able to add a pinch of cooking soda.
Extra In style Veggie Recipes To Strive!
Vegetable Recipes
Kerala Recipes
Okra Recipes
Brinjal Recipes
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Undhiyu Recipe | Surti Undhiyu
Undhiyu is a one pot vegetable casserole dish that’s the hallmark of Gujarati vegetarian delicacies. That is a simple Surti Undhiyu recipe that doesn’t take a lot time.
Prep Time 1 hr
Cook dinner Time 15 minutes
Complete Time 1 hr 15 minutes
Forestall your display from going darkish whereas making the recipe
Making ready veggies
String and pod the surti papdi beans. I used half-half of surti papdi (hyacinth beans) and valor papdi (fava beans).
After stringing them and halving them, rinse very nicely. Drain all of the water and put aside.
In a bowl of water, peel, rinse and place the opposite veggies – 10 to 12 child potatoes, 1 medium candy potato, 2 cups chopped purple yam. Additionally maintain 8 to 10 small brinjals.
Word that the one the higher stalk of the brinjals have been eliminated they usually haven’t been slit. It’s also possible to simply rinse and maintain the brinjals apart.
Making ready methi muthia
Take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.
Add a pinch of baking soda, ¼ teaspoon turmeric powder, ¼ teaspoon pink chili powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder and ½ tablespoon oil.
Subsequent add ¾ to 1 teaspoon sugar or add as required, ½ teaspoon salt or add as required and 1 tablespoon of lemon juice.
Merely combine all the pieces and maintain apart coated for 10 to fifteen minutes.
Then add 1 to 1.5 tablespoons of water and blend rather well. Maintain the combination barely sticky, in order that the methi muthia stays tender after cooking.
- Apply some oil in your palms and form the muthias. Maintain apart coated with a bowl or lid. If you would like you can even deep fry methi muthia. If fried then add lastly as soon as the undhiyu is finished and simmer for 4 to five minutes.
Making inexperienced masala stuffing combination
Take the recent grated coconut and chopped coriander leaves in one other mixing bowl.
- In a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and a pair of to three inexperienced chilies. It’s also possible to crush or grind all three of them collectively. If utilizing prepared paste then add ½ tablespoon ginger paste, ½ tablespoon garlic paste, ½ tablespoon inexperienced chili paste. It’s also possible to use finely chopped garlic chives as an alternative of garlic.
Add 2 tablespoons of white sesame seeds, ½ tablespoon ginger paste, ½ tablespoon garlic paste or chopped inexperienced garlic chives, ½ tablespoon inexperienced chili paste.
Additionally add ¼ to ½ teaspoon turmeric powder, ½ teaspoon pink chili powder, 3 teaspoon coriander powder, 2 teaspoon cumin powder, 1 tablespoon lemon juice.
Season with 1 tablespoon sugar and ¾ to 1 teaspoon salt. Be happy to regulate these seasonings in line with your preferences.
Combine very nicely after which verify the style. Add extra lemon juice, salt or sugar if required.
Stuffing veggies
From the bottom, give a criss cross slit to the small brinjals and stuff the masala in it.
In the identical manner additionally, stuff the masala within the child potatoes. If you would like you’ll be able to stuff the masala within the uncooked bananas additionally.
Maintain the stuffed veggies apart. Some stuffing masala will probably be left. Maintain this apart.
Tempering and cooking undhiyu
Warmth 4 to five teaspoons sesame oil or peanut oil in a 3 litre strain cooker.
- Add ½ teaspoon carom seeds and ½ teaspoon cumin seeds. Stir and fry on low warmth till the carom seeds and cumin seeds crackle.It’s also possible to use sunflower oil or safflower oil.
Then add ⅛ teaspoon asafoetida/hing. Stir and blend on low warmth.
Now add the stringed and podded beans. If you’re utilizing recent pigeon peas, you’ll be able to add them at this step.
Combine and stir nicely. To protect the inexperienced colour of the beans you’ll be able to add a pinch of soda when you favor.
Now add half a portion of the leftover inexperienced stuffing masala.
Once more combine very nicely and sauté for 3 minutes on a low to medium warmth. Then make a neat layer of the beans on the backside.
Then place the chopped purple yam in a neat layer.
Then make one other layer of chopped uncooked bananas and candy potato.
Now sprinkle ¼ of the coconut masala evenly. Do not stir.
Make a subsequent layer of stuffed brinjals and potatoes.
Add ½ cup water from the perimeters. Do not stir or combine.
Now gently place the ready methi muthia in a layer. Sprinkle 2 to three pinches of salt throughout.
Cowl the strain cooker with its lid and strain prepare dinner on a medium to excessive flame for two whistles or for 8 to 10 minutes.
When the strain settles down by itself, take away the lid and gently combine all the pieces with out breaking the stuffed veggies.
Whereas serving in order for you, you’ll be able to garnish Surti Undhiyu with chopped coriander leaves or some grated coconut. Serve Undhiyu with poori or roti.
Substitutes:
- Purple yam – elephant foot yam or common yam.
- Small brinjals – medium sized aubergines.
- Recent pigeon peas – recent inexperienced chickpeas, edamame beans, inexperienced peas.
- Surti papdi – fava beans or recent lima beans.
- Child potatoes – medium or giant potatoes
Recipe Notes:
- Please use 3 litre strain cooker as talked about within the recipe. In the event you use a 4 or 5 litre cooker, you have to to regulate the quantity of water and the cooking time.
- Undhiyu may also be made in a pot. So add water as wanted to prepare dinner the veggies.
- You’ll be able to omit including garlic when you favor.
- Be happy to regulate the seasonings and spices as you want.
Diet Info
Undhiyu Recipe | Surti Undhiyu
Quantity Per Serving
Energy 233 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 2g13%
Polyunsaturated Fats 3g
Monounsaturated Fats 3g
Sodium 343mg15%
Potassium 509mg15%
Carbohydrates 30g10%
Fiber 6g25%
Sugar 5g6%
Protein 7g14%
Vitamin A 1512IU30%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 10mg12%
Vitamin E 1mg7%
Vitamin Ok 5µg5%
Calcium 50mg5%
Vitamin B9 (Folate) 93µg23%
Iron 3mg17%
Magnesium 56mg14%
Phosphorus 127mg13%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
This Undhiyu Recipe from the weblog archives, first revealed in April 2015 has been republished and up to date on December 2022.
