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Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, undhiyu (gujarati mixed vegetables). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Undhiyu is a mixed vegetable recipe from the Gujarati cuisine. Undhiyu is derived from a Gujarati word 'undhu' which means upside down, because the traditional way of cooking undhiyu is in maltu (traditional earthen pots) which were kept upside down under the ground and was lit up by fire from. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India.

Undhiyu (Gujarati Mixed Vegetables) is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Undhiyu (Gujarati Mixed Vegetables) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):

1. Make ready Beans
2. Take Surati papdi Indian beans
3. Prepare Vaal lima beans
4. Make ready Tuvar dana fresh pigeon peas
5. Take oil
6. Get carom seeds ajwain
7. Get asafoetida/ hing
8. Make ready turmeric powder haldi
9. Prepare coriander cumin powder dhanya jeera powder
10. Get red chilli powder
11. Take sugar
12. Prepare ginger garlic paste
13. Prepare salt
14. Take water
15. Get Muthia (fenugreek dumplings)
16. Make ready wheat flour coarse or bhakri flour
17. Make ready wheat flour
18. Take chickpea flour besan
19. Get 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
20. Take ginger garlic paste
21. Prepare oil
22. Get sugar
23. Prepare red chilli powder
24. Take coriander cumin powder
25. Make ready asafoetida hing
26. Take turmeric powder
27. Make ready sesame seeds til
28. Make ready salt
29. Make ready oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
30. Prepare Masala
31. Prepare coriander leaves washed and chopped finely
32. Make ready coconut grated. I have used the dried shredded coconut
33. Make ready ginger garlic paste
34. Make ready green chilli paste or as per spice level needed
35. Make ready sesame seeds til
36. Make ready asafoetida hing
37. Take oil
38. Take coriander cumin powder
39. Prepare garam masala
40. Take chilli powder I have used the spicy chilli powder
41. Get sugar
42. Prepare lemon juice
43. Get salt
44. Get potato, sweet potato, purple yam, brinjal
45. Take baby potato washed, peeled and slit
46. Make ready small brinjal washed and cut into cubes
47. Prepare sweet potato washed, peeled and cut into cubes
48. Get purple yam washed, peeled and cut into cubes
49. Take oil
50. Take carom seeds ajwain
51. Get turmeric powder haldi
52. Make ready asafoetida hing
53. Make ready coriander cumin powder dhanya jeera powder
54. Make ready red chilli powder
55. Prepare salt
56. Get water
57. Make ready Assembling of Undhiyu
58. Make ready oil
59. Get ajwain
60. Get water

Gujarati Undhiyu is a delicious combination of vegetables and fenugreek dumplings cooked in an everyday masala. It can be served along with Methi Thepla, Khandvi, Puran Poli, Kadhi, Masala Chora Pulav, Paka Kela Raita and Mohanthal for a festive meal. Undhiyu is most popular mixed vegetable Gujarati dish. Traditionally Undhiyu cooked in upside down matlu(pot).

Instructions to make Undhiyu (Gujarati Mixed Vegetables):

1. Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli 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.
2. 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.
3. 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).
4. 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 chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
5. 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.
6. Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- - In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
7. 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.
8. 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 chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
9. 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.
10. 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
11. 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.
12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
13. 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.
14. 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.
15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

There are many variant of undhiyu like Surti Undhiyu, Kathiyawadi Undhiyu, Gujarati Undhiyu. It is Uttrayan festival food also. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of Do not over mix as the veggies and muthiya may break. Serve undhiyu hot garnished with coriander.

So that is going to wrap this up with this special food undhiyu (gujarati mixed vegetables) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!