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KATHIYAWADI UNDHIYU RECIPE

KATHIYAWADI UNDHIYU RECIPE/ GUJARATI UNDHIYU RECIPE/ કાઠીયાવાડી ચટાકેદાર ઉંધીયુ

MOM’S RECIPE – JYOTI MANGALANI

MADE BY DISHA LAHORI

A traditional undhiyu recipe requires hours on end to make. … usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and surti undhiyu .

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan, Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter.

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots .

Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter.

In Kathiyawadi Undhiyu, vegetables are not stuffed but its masala is little spicier than other styles. 

INGREDIENTS [ for 6 ]

  • 1 potato
  • 1 med Brinjal
  • 100 grams Valor /val shenga
  • 50 grams Suran (optional)
  • 2 pcs Raw banana (medium size cut)
  • 1 big red Carrot
  • ½ cup lauki /bottle gourd
  • ½ cup green peas
  • ½ cup tuvar dhana
  • ½  cup Oil
  • 1 tsp Turmeric powder
  • 1 tbsp or as per taste Red chilli powder
  • 3 tomato puree
  • to taste Salt
  • Coriander leaves to garnish
  • 4 tsp Sugar
  • 1 tsp Garam masala
  • 1 tsp Mustard seeds + jeera
  • 1 tsp Asafoetida

FOR GRINDING

  • ¼ cup chopped Ginger garlic
  • 1 tbsp white Sesame seeds
  • 1 tbsp Carom seeds (ajwain)
  • 1 tbsp jeera
  • 1 Green chilli
  • 4 tbsp Grated coconut (dry/fresh)

FOR MUTHIYA

  • 1/2 cup Fenugreek leaves and coriander leaves finely chopped
  • 1 cup Gram flour
  • 1 tsp Red chilli powder
  • ¼  tsp Turmeric
  • to taste Salt
  • 1 tbsp Sugar
  • Hing pinch
  • ¼ tsp carrom
  • ½ tsp sesame
  • ½ tsp garam masala
  • 1 tsp coriander
  • 2 tbsp oil
  • ¼ tsp baking soda:

METHOD FOR MUTHIYA

Mix all the above ingredients well and knead into semi soft dough . Make small balls out of it. Heat oil and deep fry it untill it become golden brown and crispy on medium flame .

METHOD

Now heat oil in a thick bottom pan.

Add mustard seeds + jeera + asafoetida and let it crackle .

Add coconut paste  and fry for  3 to 4 mins

 Add all veggies + salt + turmeric + coriander pwder and mix well .

Cover and cook for 12 to 15 mins on low flame.

Stir in between.

If no moisture then add water to cook the veges .

The veges should be 75 percent cooked.

Add red chilli powder and mix well.

Now add tomato puree and mix well.

Cover and cook for 3 to 5 mins till oil separates .

Add 2 ½ to 3  cup hot water and mix well.

Bring to a boil .

Add muthiya + garam masala pwdr + sugar and mix well .

Cover and cook for  5 to 6 mins on medium .

Garnish with coriander leaves .

Serve hot with poori and shrikhand .

NOTES

  1. Add any veges of your choice and availability .
  2. Adjust red chilli pwder as per taste

UNDHIYU RECIPE – Undhiyu

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