Undhiyu
UNDHIYO / UNDHIYU
LIST OF VEGES [ chopped into small size chunks ]
- Surti papadi / fresh vaal [stringed and chopped into 2 ] – ½ cup
- Regular papdi / broad beans – ¼ cup
- Green peas – ¼ cup
- Green tuvar fali – ¼ cup
- Raw banana chunks – ½ cup
- Yam / suran – ½ cup
- Purple yam / kand – ½ cup
- Sweet potato / ratalu – ¼ cup
- Small brinjal / baigan – 4
- Baby potato – 4 or 1 big potato
- Tomato – 1 small [optional ]
INGREDIENTS FOR MUTHIYA
- Finely chopped fenugreek / methi leaves – 1 ½ or 2 cup
- Finely chopped coriander leaves – 2 tbsp
- Wheat flour – 1 cup
- Besan / gram flour – ¼ cup
- Sugar – ½ tsp
- Red chilli pwdr – ½ tsp
- Turmeric pwdr – ¼ tsp
- Coriander pwdr – 1 tsp
- Lemon juice – 2 tsp
- Salt to taste
- Oil to deep fry
METHOD
Mix all the ingredients except oil in a big plate.
Gradually add water + 1 tsp oil and knead it into a stiff dough.
Divide the dough into equal portions ,[marble size ]
Roll each portion into soft balls or oval shape dumplings .
Deep fry it till golden brown and keep aside .[ don’t burn it ]
INGREDIENTS FOR GREEN MASALA
- Very very finely chopped coriander leaves – 2 cup
- Freshly grated coconut – ¾ or 1 cup
- Green garlic with the bulb – a bunch [ discard the roots ]
- Garlic – 4
- Ginger – 1 inch [ a big piece ]
- Green chilli – 5 or 6 or as per taste [ it has to be spicy ]
- White Sesame seeds – 2 tbsp
- Coriander pwdr – 1 tsp
- Sugar – ½ tsp [ optional ]
- Lemon juice – 1 tbsp
- Salt to taste
- Asafoetida – a generous pinch
- Oil – ¼ cup or more
METHOD
Grind green chilli + garlic + green garlic with shoots + ginger into a coarse mixture . [ don’t add water ]
Now take the grinded mixture + coconut + sesame seeds + salt + lemon juice + coriander pwdr + sugar + very finely chopped coriander leaves . Mix all the ingredients well . [ no need to add water ]
Make slit in the potato + brinjal and stuff it with the coconut mixture.
Add the chopped veges to this coconut mixture and mix well.
Keep aside for sometime.
METHOD FOR UNDHIYO
Heat oil in a thick bottom pan and add asafoetida .
Add the veges + the remaining green masala and mix well.
Gently stir fry for 2 mins on medium flame.
Add 1 ½ cup of water and mix well.
Cover and cook for 15 mins on low flame.
Open and mix gently after 15 mins.Sprinkle little water if required .
Add the fried muthiyas .
Adjust salt accordingly.[ as we have added in the masala also ]
Cover and simmer [cook ] on low flame for more 15 mins or till the veges arecooked well till soft .
Stir in between.
Garnish with grated coconut and coriander leaves .
Serve hot .
NOTES
- It can also be cooked in pressure cooker on low flame upto 2 whisles.
- You can also add 2 tbsp peanut pwdr towards the end .If adding peanut be careful as it sticks to the bottom ,so add after the veges are cooked.
- You have to add atleast ½ cup of oil for a authentic undhiyo ,I just added few tbsp .
- You can also marinate the veges in the green masala for 15 – 20 minutes.
- Use the remaining oil in which u fried the muthiyas.
- Instead of tamarind we have used lemon for sourness.
- The green masala has to be spicy ,don’t reduce the chilli .
- If the undhiyo becomes dry ,you can add hot oil in the end.
- You can also add veges according to the cooking time.
- While covering the pan ,add little water on top of the lid.
- You can also add a pinch of baking soda or eno while making the muthiyas.
- Adjust quantity of veges according to your want.
- Also its ok if you don’t have any of the veges. More important is the green masala with fresh garlic which adds flavour to this dish.
Information about undhiyo from google :-
Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat . The name of this dish comes from the Gujarati words “matlu” meaning earthen pot and “undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.
The dish is a seasonal one, comprising the vegetables that are available on the South Gujarat coastline during the winter season, including (amongst others) green beans or new peas (typically used along with the tender pod ), unripe banana, small eggplants , muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour, and either steamed or fried), potatoes and purple yam and sometimes plantain. These are spiced with a dry curry paste that typically includes coriander leaves, ginger, garlic, green chili , sugar and freshly grated coconut. The mixture is slow cooked for a long time, with some vegetable oil and a very small amount of water sufficient to steam the root vegetables.
Surti undhiyu is a variant that is served with puri at weddings and banquets.. It is garnished with chopped peanuts and grated coconut,
Undhiyu with puri and shrikhand is often eaten in Gujarati houses during winter season.
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