undhiyu recipe, how to make gujarati undhiyu | surti undhiyu recipe

gujarati undhiyu recipe with step by step photos – a not so time taking and easy surti undhiyu recipe.

undhiyu is a one pot vegetable casserole dish that is the hallmark of gujarati vegetarian cuisine. generally preparing undhiyu takes a lot of time and needs patience. traditionally the veggies are cooked or fried in batches.

this recipe of undhiyu does not take much time, as all the veggies along with the methi muthia are steamed in a pressure cooker. though, if you want you can also cook the veggies in a large pot or pan. thus the recipe is easy as well as healthy. i have also added less oil than what is generally added.

undhiyu is a personal favorite. i have had undhiyu many times while living in mumbai. one of the best undhiyu, i have had was at a gujarati function in mithibai college, juhu, mumbai. the entire gujarati buffet there was so good, right from the starters to the dessert. we took small portions of everything and had a hearty meal.

undhiyu is so called as it is derived from the gujarati word "undhu" which means upside down. traditionally the entire dish is cooked in earthen pots (called 'matlu' in gujarati). the pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste.

recently, i had seen a dish called 'umberiu' which is also cooked in in a similar manner in an upside down earthen pot in a fire pit, on the tv show 'lost recipes' on EPIC channel. there is another variation of undhiyu made by the farmers of south gujarat and is called as umbadiyu. the recipes and ingredients are different but all of them are cooked in upside down earthen pots.

undhiyu is made during winters in southern gujarat, as some of the veggies added in it are only available in the winter season. the veggies added in undhiyu are root veggies like purple yam (kand), regular yam, sweet potatoes and baby potatoes. the other veggies added are small brinjals, raw or ripe bananas, ivy gourds and indian flat beans or surti papdi. fresh pigeon peas (tuvar lilva) are also added. in the absence of fresh pigeon peas, you can also add fresh green peas or fresh chickpeas.

luckily even in the summers, i managed to get purple yam and surti papdi. hence i decided to add the undhiyu recipe as a few blog readers had requested for it.

the recipe is vegan. if you want to make a gluten free version, skip asafoetida. you can also make a satvik or no onion no garlic undhiyu, by skipping garlic. this recipe serves 10 to 12 servings. you can easily halve the recipe.

undhiyu is best served with pooris and aamras or shrikhand. you can also serve this healthy wholesome vegetable casserole with soft phulkas, jowar roti or bajra roti.

lets start step by step gujarati undhiyu recipe:

prepping veggies:

1. 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 well. strain and keep aside. i used 150 grams of beans which yielded 2 cups stringed and podded beans.

2. in a bowl of water, peel, rinse and place the other veggies – 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. also keep 8 to 10 small brinjals. note that the only the upper stalk of the brinjals have been removed and they have not been slit. you can also just rinse and keep the brinjals aside.

preparing methi muthia:

1. take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.

2. add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.

3. just mix everything and keep aside covered for 10 to 15 minutes.

4. then add 1 to 1.5 tbsp water and mix really well. keep the mixture slightly sticky, so that the methi muthia remains soft after cooking.

5. apply some oil in your palms and shape the muthias. keep aside covered with a bowl or lid. if you want you can also deep fry methi muthia. if fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes.

stuffing mixture:

1. take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.

2. in a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and 2 to 3 green chilies. you can also grind all three of them together. if using ready paste then add ½ tbsp ginger paste, ½ tbsp garlic paste, ½ tbsp green chili paste. you can also garlic chives instead of garlic.

3. add 2 tbsp sesame seeds, ½ tbsp ginger paste, ½ tbsp garlic paste or green garlic chives paste, ½ tbsp green chili paste, ¼ to ½ tsp turmeric powder, ½ tsp red chili powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar ¾ to 1 tsp salt.

4. mix very well and then check the taste. add more lemon juice, salt or sugar if required. i have kept all the flavors balanced in the dish, but if you want you can have a spicy or sweet or tangy taste in undhiyu.

stuffing veggies:

1. from the base, give a criss cross slit to the brinjals and stuff the masala in it. in the same way also, stuff the masala in the potatoes. if you want you can stuff the masala in the raw bananas also. keep the stuffed veggies aside. some stuffing masala will be left. keep this aside.

tempering and cooking undhiyu:

1. heat 4 to 5 tbsp sesame oil or peanut oil in a pressure cooker. add ½ tsp ajwain or carom seeds & ½ tsp cumin seeds. stir and fry the ajwain and cumin seeds till they change their color. a few seconds. you can also use sunflower oil or safflower oil.

2. then add ⅛ tsp asafoetida/hing. stir.

3. now add the stringed and podded beans. if you are using fresh pigeon peas, you can add them at this step.

4. stir well. to preserve the green color of the beans you can add a pinch of soda. i did not add.

5. now add half a portion of the leftover coconut masala.

6. again stir very well and saute for 3 minutes on a low to medium flame. then make a neat layer of the beans at the bottom.

7. then place the chopped purple yam in a neat layer.

8. then make another layer of chopped raw bananas and sweet potato.

9. now sprinkle ¼ of the coconut masala evenly. don't stir.

10. make a next layer of stuffed brinjals and potatoes.

11. add ½ cup water from the sides. don't stir.

12. now gently place the prepared methi muthia in a layer. sprinkle 2 to 3 pinches of salt all over.

13. cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.

14. when the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.

15. while serving if you want, you can garnish undhiyu with chopped coriander leaves or some grated coconut. serve undhiyu with pooris.

if you are looking for more gujarati recipes then do check methi thepla, lauki thepla, rava dhokla, khaman dhokla, dabeli, khandvi, shrikhand and sev tameta nu shaak recipe.

gujarati undhiyu recipe below:

gujarati undhiyu recipe

TOTAL TIME

1 hour 15 mins

undhiyu recipe - easy undhiyu recipe that does not take much time.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: gujarati, indian

SERVES: 10-12

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

veggies:

• 150 grams surti papdi or a mix of surti papdi and valor papdi, 2 cups chopped surti papdi
• ⅔ to ¾ cup fresh pigeon peas(optional)
• 100 grams small brinjals/baingan, or 8 to 10 small brinjals
• 150 to 200 grams baby potatoes, 10 to 12 potatoes
• 100 grams sweet potato, 1 medium sweet potato
• 100 grams raw banana, 1 medium raw banana
• 150 grams purple yam, 1.5 to 2 cups chopped purple yam

for methi muthia:

• 1 cup tightly packed methi leaves, finely chopped
• a pinch of baking soda
• 1 cup besan/gram flour
• 1 tsp sesame seeds/rai
• 1 tbsp ginger + green chili paste, ½ inch ginger + 2 to 3 green chilies, crushed to a paste in mortar-pestle
• ¼ tsp turmeric powder/haldi
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp cumin powder/jeera powder
• ½ tsp coriander powder/dhania powder
• ½ tbsp oil
• ¾ to 1 tsp sugar or add as required
• ½ tsp salt or add as required
• 1 tbsp lemon juice
• 1 to 1.5 tbsp water or as required

for stuffing:

• ½ cup tightly packed grated coconut
• 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves
• 2 tbsp sesame seeds/rai
• ½ tbsp ginger paste, 1 to 1.5 inch ginger crushed to a paste in mortar-pestle
• ½ tbsp garlic paste or green garlic chives paste, 8 to 10 garlic crushed to a paste in mortar-pestle
• ½ tbsp green chili paste, 2 to 3 green chilies crushed to a paste in mortar-pestle
• ¼ to ½ tsp turmeric powder/haldi
• ½ tsp red chili powder/lal mirch powder
• 3 tsp coriander powder/dhania powder
• 2 tsp cumin powder/jeera powder
• 1 tbsp lemon juice
• 1 tbsp sugar or add as per taste
• ¾ to 1 tsp salt or add as required

for tempering:

• ½ tsp ajwain/carom seeds
• ½ tsp cumin seeds/jeera
• ⅛ tsp asafoetida/hing or 2 to 3 pinches of asafoetida
• ½ cup water
• 4 to 5 tbsp oil

INSTRUCTIONS

prepping veggies:

1. 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 well. strain and keep aside. i used 150 grams of beans which yielded 2 cups stringed and podded beans.
2. in a bowl of water, peel, rinse and place the other veggies - 10 to 12 baby potatoes, 1 medium sweet potato, 2 cups chopped purple yam. also keep 8 to 10 small brinjals. note that the only the upper stalk of the brinjals have been removed and they have not been slit. you can also just rinse and keep the brinjals aside.

preparing methi muthia:

1. take 1 cup tightly packed methi leaves, finely chopped and 1 cup besan or gram flour in a mixing bowl.
2. add a pinch of baking soda, ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp cumin powder, ½ tsp coriander powder, ½ tbsp oil, ¾ to 1 tsp sugar or add as required, ½ tsp salt or add as required and 1 tbsp lemon juice.
3. just mix everything and keep aside covered for 10 to 15 minutes.
4. then add 1 to 1.5 tbsp water and mix really well. keep the mixture slightly sticky, so that the methi muthia remains soft after cooking.
5. apply some oil in your palms and shape the muthias. keep aside covered with a bowl or lid. if you want you can also deep fry methi muthia. if fried then add lastly once the undhiyu is done and simmer for 4 to 5 minutes.

stuffing mixture:

1. take ½ cup tightly packed grated coconut and 3 tbsp finely chopped coriander leaves or ¼ cup finely chopped coriander leaves in another mixing bowl.
2. in a mortar-pestle crush to a paste, 1 to 1.5 inch ginger, 8 to 10 garlic cloves and 2 to 3 green chilies. you can also grind all three of them together. if using ready paste then add ½ tbsp ginger paste, ½ tbsp garlic paste, ½ tbsp green chili paste. you can also garlic chives instead of garlic.
3. add 2 tbsp sesame seeds, ½ tbsp ginger paste, ½ tbsp garlic paste or green garlic chives paste, ½ tbsp green chili paste, ¼ to ½ tsp turmeric powder, ½ tsp red chili powder, 3 tsp coriander powder, 2 tsp cumin powder, 1 tbsp lemon juice, 1 tbsp sugar ¾ to 1 tsp salt.
4. mix very well and then check the taste. add more lemon juice, salt or sugar if required.

stuffing veggies:

1. from the base, give a criss cross slit to the brinjals and stuff the masala in it. in the same way also, stuff the masala in the potatoes. if you want you can stuff the masala in the raw bananas also. keep the stuffed veggies aside. some stuffing masala will be left. keep this aside.

tempering and cooking undhiyu:

1. heat 4 to 5 tbsp sesame oil or peanut oil in a pressure cooker. add ½ tsp ajwain or carom seeds & ½ tsp cumin seeds. stir and fry the ajwain and cumin seeds till they change their color. a few seconds. you can also use sunflower oil or safflower oil.
2. then add ⅛ tsp asafoetida/hing. stir.
3. now add the stringed and podded beans. if you are using fresh pigeon peas, you can add them at this step.
4. stir well. to preserve the green color of the beans you can add a pinch of soda. i did not add.
5. now add half a portion of the leftover coconut masala.
6. again stir very well and saute for 3 minutes on a low to medium flame. then make a neat layer of the beans at the bottom.
7. then place the chopped purple yam in a neat layer.
8. then make another layer of chopped raw bananas and sweet potato.
9. now sprinkle ¼ of the coconut masala evenly. don't stir.
10. make a next layer of stuffed brinjals and potatoes.
11. add ½ cup water from the sides. don't stir.
12. now gently place the prepared methi muthia in a layer. sprinkle 2 to 3 pinches of salt all over.
13. cover the pressure cooker with its lid and pressure cook on a medium to high flame for 2 whistles or for 8 to 10 minutes.
14. when the pressure settles down on its own, remove the lid and gently mix everything without breaking the stuffed veggies.
15. while serving if you want, you can garnish undhiyu with chopped coriander leaves or some grated coconut. serve undhiyu with pooris.

3.2.2925

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