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Undhiyu is a traditional Gujrati mixed vegetable curry. It is specially made in the winter season, when the recipe ingredients are freshly available in the market. The traditional undhiyu recipe involves hours of work. It is usually made on special occasions like Diwali, Makar Sankranti, and also served in marriages or parties.
Traditionally undhiyu is cooked upside down in the earthen pot. The name of the dish is formed from a word called undhu means upside down in Gujrati language.
Making undhiyu is a very slow and time consuming process. A few vegetables are deep fried as well to enhance the taste.
You can make this dish by using different vegetables in a pressure cooker for a quick method without compromising the taste. I am going to share a great tasting undhiyu recipe with little oil.
I have been allergic to eggplants since I was a kid. My mom told me to stay away from them after consulting our family doctor.
I was very curious about undhiyu whenever we attended marriages or parties but used to stay away from this dish or rather any dish containing eggplants.
Once I was chatting with my friend, who mentioned that her mom cooks undhiyu without adding eggplants, as her father is allergic as well.
Then, I decided to give it a try and made it without adding eggplants. Since then undhiyu has become one of my favorites.
This year, I have planted some val papdi in my small garden and made undhiyu out of them, it really tasted delicious.
We get frozen val papdi here as well or undhiyu mix in Indian stores to enjoy this dish all year long. You can always add some other vegetables if not find val papdi.
Use green peas, shelled edamame, and lima beans if you don’t have val papdi.
I have used regular potatoes in this recipe but they can be substituted with baby potatoes or red potatoes as well.
I have added sweet potatoes and purple yam as well in this recipe. You can add regular yam as well.
Some freshly made masala can be stuffed into baby potatoes and eggplants as well before cooking them.
Possibilities are endless with this recipe. If you want to make fried muthias then go ahead and add them or make them in appam pan.
Make muthias with besan/chickpea flour or any other flour as well. I have added a steamed jowar muthia in this recipe. Prepare muthias 1-2 day ahead to save some time.
Table of Contents
Ingredients
For Muthia:
- Jowar flour
- Rice flour
- Methi leaves chopped
- Green chilis chopped
- Garlic chopped
- Ginger chopped
- Turmeric powder
- Chili powder
- Coriander powder
- Cumin powder
- Salt
- Sugar
- Baking soda
- Dahi/Yogurt
- Lemon juice
- Oil
For Masala:
- Frozen shredded coconut/desiccated coconut
- Roasted crushed peanuts
- Sesame seeds
- Cashew nuts
- Golden raisins
- Coriander powder
- Cumin powder
- Garam masala
- Red chili powder
- Turmeric powder
- Sugar
- Salt
- Kasoori methi/fresh methi
- Coriander leaves
- Green chilis
- Ginger
- Garlic
For Curry:
- Val Papdi/Surati papdi
- Potato
- Sweet potato
- Purple yam
- Semi ripe banana
- Oil
- Carom seeds/Ajwain
- Asafoetida/Hing
Undhiyu Step By Step Recipe
How to make Muthia?
Mix all ingredients of the muthia and form a soft dough.Make a log out of it and steam into a pressure cooker. Once it cools down, cut into 1 inch pieces.
Heat some oil in the skillet, arrange muthia pieces and cook them till crisp from both sides.
Another way is to make the dough and fry them. You can cook them in an appam maker as well till becomes golden brown and crispy.
How to make Curry?
Clean the papdi(strings removed) and open them into two pieces. Wash them well and keep aside.
Wash and chop sweet potato, potato, and purple yam into cubes.
Add all the vegetables into a container and cook them in the pressure cooker for 3whistles.
Mix all the masala ingredients together and keep aside.
Heat some oil in a pan, add carom seeds, and add asafoetida/hing. Add all the masala and keep frying it on a low flame for 3-4 minutes.
Add in all the cooked vegetables and cook them covered for 5 minutes adding 2-3 tbsp water.
Next, add the prepared muthia and 2 tbsp water. Cover it with a lid and cook for 5 minutes.
Mix everything well and add banana pieces. Add 2-3 tbsp water, cover and cook on low flame for 5-7 minutes.
Mix everything gently without breaking any vegetables and add 2-3 tbsp water. Cook it on a low heat for few more minutes. Switch off the flame and serve it.
How to store Undhiyu?
Undhiyu can be stored easily in the refrigerator for up to 4 days in an airtight container.
You can prepare the muthia, chop and cook vegetables, and prepare masala 1-2 days ahead to save a lot of time.
Undhiyu can freeze very well for 3 months in a freezer safe container. Thaw it overnight in the fridge. Before serving, heat the undiyu in the microwave or in the pan.
How to serve Undhiyu?
Serve undhiyu with pooris and shrikhand. It is a great combination on special occasions.
You can serve undhiyu with regular chapati, roti, plain paratha, or phulka as well.
Serve it with kadhi/dal, rice, and chapati for a wholesome meal.
Makar Sankranti Recipes
- Til Ladoo
- Peanut Sesame Chikki
- Sesame Peanut Burfi
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Undhiyu – Mixed Vegetable Curry
Mayura
Great for parties!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main Course
Cuisine Indian
Servings 5 people
Calories 275 kcal
Ingredients
For Muthia
- 1/2 cup Jowar flour/Sorghum flour
- 1/2 tsp Rice Flour
- 1/4 cup Methi/Fenugreek leaves chopped
- 1 Green chilies finely chopped
- 2-3 cloves Garlic finely chopped
- 1/4 inch Ginger finely chopped
- 1/4 tsp Turmeric powder
- 1/8 tsp Chili powder
- 1/2 tsp Coriander Powder/Dhania Powder
- 1/8 tsp Cumin Powder/Jeera Powder
- 1/4 tsp Salt or as required
- 1/16 tsp Sugar
- 1/16 tsp Baking soda
- 1/2 tbsp Dahi/Yogurt
- 1/8 tsp Lemon juice
- 1 tsp oil
- 1/8-1/4 cup Water
For Masala
- 2 tbsp Frozen coconut/Desiccated coconut shredded
- 2 tbsp Roasted crushed peanuts
- 2 tsp White sesame seeds
- 7-8 pieces Cashew nuts split them into pieces
- 15 pieces Golden raisins
- 1 tsp Coriander Powder/Dhania Powder
- 1/4 tsp Cumin Powder/Jeera Powder
- 1/4 tsp Cumin seeds
- 1/2 tsp Garam masala
- 1/4 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Sugar
- 1 1/4 tsp Salt or as required
- 1 tbsp Kasoori methi/Dry fenugreek leaves
- 1/2 cup Coriander leaves
- 3 Green chilies finely chopped
- 3-4 Garlic cloves finely chopped
- 1/2 inch Ginger finely chopped
For Curry
- 200 grams Val papdi/Surati papdi strings removed and open them
- 2 cups Sweet potato cubed
- 1 medium Potato/3 baby potatoes cubed/ slit into 4 pieces
- 1 cup Purple yam cubes
- 1 Semi ripe banana chopped into 8-10 pieces unpeeled
- 1 tbsp oil
- 1/2 tsp Carom seeds/Ajwain
- 1/4 tsp Asafoetida/hing omit- gluten free diet
Instructions
For Making Steamed Muthias
Add all the ingredients for muthias into a bowl.
Slowly add the water to form a dough. Make a log out of it.
Steam it in a pressure cooker for 12-15 minutes without a whistle.
Once it cools down, cut into 1 inch pieces.
Heat some oil in the skillet. Arrange the muthia pieces and cook till crisp from both sides by flipping them. Set them aside once finished.
For Deep fried Muthias
After forming a dough, make round or oval pieces out of it and simply fry them.
For Appam Pan Method
After making a dough make small round pieces out of it and flatten them a little.
Brush some oil onto the appe pan, arrange muthias on it, and cook them until they become crisp from both sides.
Pressure Cook Vegetables
Remove strings of papdi and open them into halves. Wash well.
Wash and cut potatoes, sweet potatoes, and purple yam into cubes.
Add 1.5 cups of water in the pressure cooker. Add all the vegetables in a cooker safe container without adding water to it and cook for 3 whistles. Switch off the flame and keep aside.
For Curry
Mix all the masala together and set aside.
Heat oil in the pan and add carom seeds/ajwain. Let them splutter and add asafoedita/hing.
Add all the masala and fry it for 3-4 minutes.
Add cooked vegetables and mix well. Add 2 tbsp of water, cover with a lid, and cook for 5 minutes on low-medium flame.
Mix everything gently and add muthias. Add 2 tbsp water and cover it for 5 minutes.
Mix everything well and add banana pieces. Add 2-3 tbsp water, cover it, and cook on low flame for 5-7 minutes.
Mix everything well and add 3 tbsp water. Cook for another 5 minutes. Switch off the flame and serve.
Notes
Substitute vegetables you can add in undhiyu:
- Fresh surati papdi- frozen surati papdi
- Fresh surati papdi- combine frozen edamame and lima beans
- Fresh papdi- combine green peas and edamame beans/lima beans
- Potatoes- 2-3 baby potatoes, red potatoes and cut them into 4 pieces.
- Purple yam- regular yam
- Eggplants- 2 small into cubes or cut them into 4 pieces.
- Please note I have not added eggplants. Feel free to add them too because they are used in the authentic recipe.
- Make more masala if you plan to stuff it inside baby potatoes and small eggplants.
- Vegetables and Muthia- frozen surati undhiu mix by Deep from any Indian store.
Keyword Undhiyu, Gluten free recipe, Vegan recipe, Mixed vegetable curry
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