Undhiyu | Gujarati Undhiyu | Kathiyawadi Undhiyu

Published On November 24, 2022
In Article
By Guest Author
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Prep Time
10 minutes
Cook Time
20 minutes
Difficulty Level
Intermediate

Ingredients

FOR PREPARING MUTHIYA :
Fenugreek leaves / Hari methi - 1 Cup finely chopped
Gram flour / Besan - 2 tsp
Whole wheat flour / Gehu ka aata - 3 tsp
Semolina / Sooji - 1 tsp
Turmeric powder / Haldi powder - 1/2 tsp
Coriander powder / Dhaniya powder - 1 tsp
Cumin seeds powder / Jeera powder - 1 tsp
Red chilli powder / Lal mirchi powder - 1 tsp
Salt - As per taste
Jaggery powder / Gud - 2 tsp
Lemon juice / Nimbu ka ras - Of 1/2 lemon
Oil - 1 tsp + For frying
FOR FRYING VEGETABLES :
Potato / Aloo - 2 to 3 Chopped
Brinjal / Baingan - 6 to 7 Small sized cut it from top. Make 2 slits like a cross on each one so that the base stays attached.
Green chilli / Hari mirchi - Big sized 5 to 6 halved (optional)
Sweet potato / Shakarakand - 2 to 3 Chopped
Yam / rataaloo - 1 Peeled and chopped
Oil - For frying
FOR BOILING VEGETABLES :
Beans - 1 Cup finely chopped
Cluster beans / Gawar fali - 1 Cup Finely chopped
Tindora / Tendli / Kundru / Ivy Gourd - 1 Cup chopped
Sem Phali / Indian beans / Surti papdi / Valor papdi / Lima beans - 1 Cup
Seeds of Sem Phali / Indian beans / Surti papdi / Valor papdi / Lima beans - 1 Cup
Green Peas / Matar - 1/2 Cup
Green Pigeon Peas / Tuver / Tuvar ke dane - 1 Cup
Water - As required
Salt - As per taste
FOR PREPARING UNDHIYU :
Oil - 2 tbsp + 1 tbsp
Mustard seeds / Rai - 1 tsp
Cumin seeds / Jeera - 1/2 tsp
Asafoetida / Hing - A pinch
Grated tomato / Tamatar - 10 to 12
Peanuts powder / Mungfali ka powder - 1 Cup
Sesame seeds powder / Til powder - 1 Cup
Coriander leaves / Hara dhaniya - A bunch finely chopped + For garnishing
Turmeric powder / Haldi powder - 1 tsp
Coriander powder / Dhaniya powder - 4 tsp
All spice mix powder / Garam masala - 1 tsp
Salt - As per taste
Red chilli powder / Lal mirchi powder - 4 tsp
Cumin seeds powder / Jeera powder - 3 tsp
Luck warm water - As required
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING MUTHIYA :
Take fenugreek leaves in a bowl. Add gram flour, whole wheat flour, semolina, turmeric powder, coriander powder, cumin seeds powder, red chilli powder, salt, jaggery powder, lemon juice, and oil. Mix well.
Take a small ball sized part of the prepared mixture and prepare a round shaped muthiya. Likewise, prepare all muthiya.
Meanwhile, heat the oil for frying. When the oil is medium hot, place the prepared muthiya in the oil and fry them on a medium flame. Stir it continuously while frying.
Deep fry until it turns golden brown from all sides. Once done, take it out to a plate. Likewise, fry all muthiya and keep it aside.
FOR FRYING VEGETABLES :
Heat the oil for frying. When the oil is medium hot fry green chilli, sweet potato, potato, brinjal, and yam separately in hot oil until it turns golden brown from all sides. Once done, take it out to a plate and keep it aside. .
FOR BOILING VEGETABLES :
Take all green vegetables in a pressure cooker. Add little water and salt. Cook it till 2 whistles on a medium flame. Once done, Let it cool down. Strain water. Keep it aside.
FOR PREPARING UNDHIYU :
Take peanuts powder, sesame seeds powder, coriander leaves, turmeric powder, coriander powder, all spice mix powder, salt, red chilli powder, cumin seeds powder, and 1 tbsp of oil. Mix well. Keep it aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and grated tomatoes. Saute it for 4 to 5 minutes on medium flame.
Now add the prepared peanuts powder mixture. Mix well. Then add little water and mix well.
Now add the boiled vegetables and mix well with light hands.
Then add fried vegetables. Mix well with light hands. Further, add little water. Bring it to a boil.
Then add the prepared muthiya. Mix well and then turn off the flame and take it out to a serving bowl.
'Undhiyu | Gujarati Undhiyu | Kathiyawadi Undhiyu' is ready to be served.