Recipe: Appetizing Undhiyu

Recipe: Appetizing Undhiyu Delicious, fresh and tasty.

Undhiyu. Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. 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.

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, termed "matlu", which are fired from above.

Undhiyu is served with poori or bajra bhakri.

It can be eaten with phulka roti as well.

You can have Undhiyu using 60 ingredients and 4 steps. Here is how you cook it.

Ingredients of Undhiyu

1. You need 1 tbsp of Sesame Seeds.

2. You need 1/4 tsp of Baking Soda.

3. You need 1 tbsp of Fennel Seeds.

4. It’s To taste of Salt.

5. You need 1 tsp of Carom Seeds (Ajwain).

6. You need 1 tbsp of Cumin-coriander powder.

7. It’s 1 tsp of Red Chilli Powder.

8. Prepare 1/2 tsp of Turmeric Powder.

9. You need As needed of Water.

10. Prepare 1/2 tsp of Asafoetida.

11. You need 12 of Baby Potatoes.

12. It’s 1 tbsp of Fennel Seeds.

13. Prepare 1 tsp of Turmeric Powder.

14. Prepare 1/4 cup of Ivy Gourd (Tindora).

15. It’s 1/2 cup of Pigeon Peas (Tovar Dana).

16. Prepare 1 tsp of Mustard Seeds.

17. You need 1/2 cup of Green Peas.

18. You need 1/2 bowl of Cauliflower Florets.

19. You need 1 cup of Flat Beans (Valor Papdi).

20. Prepare 3 tbsp of Oil.

21. It’s 1 tbsp of Fennel Seeds.

22. It’s 1/4 cup of Raisins.

23. It’s of >> For Stuffing:.

24. Prepare 1 tbsp of Cumin Seeds.

25. It’s 1 stick of Cinnamon.

26. It’s 6 of cloves.

27. You need 1 tbsp of Sesame Seeds.

28. Prepare 1 tbsp of Sesame Seeds.

29. It’s 1 tbsp of Red Chilli Powder.

30. It’s 1 tsp of Carom Seeds (Ajwain).

31. It’s 1 tbsp of Cumin-coriander powder.

32. It’s 1 tsp of Asafoetida.

33. It’s 1/4 cup of Cashew Nuts.

34. It’s 1/2 cup of Peanuts.

35. Prepare 1 tsp of Sugar.

36. You need 1/2 tsp of Turmeric Powder.

37. You need 1/2 cup of Coriander leaves, finely chopped.

38. It’s 1/2 of lemon juice.

39. You need 10 cloves of Garlic, grated.

40. You need 1/2 tsp of Red Chilli Powder.

41. It’s 1/2 cup of grated Fresh Coconut.

42. Prepare 1 tbsp of Oil.

43. You need 2 tbsp of Coriander Seeds.

44. You need 2 tbsp of grated fresh coconut.

45. Prepare to taste of Salt.

46. Prepare 1/4 cup of Coriander leaves, finely chopped.

47. You need 2 tbsp of Chickpea Flour (Besan).

48. Prepare 1 cup of Fenugreek Leaves.

49. You need 3/4 cup of Wheat/Multigrain Flour.

50. Prepare 1/4 tsp of Asafoetida.

51. It’s of >> For Muthiya/Pakora/Dumplings:.

52. Prepare 5 cloves of Garlic, grated.

53. Prepare 1/4 cup of Buttermilk (Chhaas).

54. It’s 1/4 cup of Chickpea Flour (Besan).

55. It’s 1/2 cup of Pearl Millet (Bajra) Flour.

56. You need To taste of Salt.

57. It’s 1 tbsp of Oil.

58. You need 8 of Baby Brinjals.

59. Prepare 3 of Tomatoes, pureed.

60. You need 1 tsp of Cumin Seeds.

On Makar Sankranti festival, the meal consists of undhiyu, puri, chutney and jalebi.

This meal is a must in most families in Gujarat.

Traditionally undhiyu is cooked into earthen pots on the LOW flame.

The pots are sealed, and all the vegetables and masalas are cooked slowly.

Undhiyu step by step

1. Prepare stuffing. Dry roast peanuts, let them cool, peel them off, and grind coarse. Dry roast cinnamon, cloves, cumin seeds, coriander seeds & fennel seeds; let them cool, and grind in fine powder. Heat oil, roast besan, let it cool. Mix roasted besan, masala powder, green coriander leaves, garlic, fresh coconut, sesame seeds, crushed peanuts, sugar, oil, lemon juice, turmeric powder, red chilli powder, asafoetida, and salt. Mix well..

2. Put crisscross cuts up to ¾ th length in brinjals, potatoes, and ivy gourds. Stuff them in the cuts with the prepared stuffing. Keep aside. Keep the remaining stuffing aside too. Mix all the ingredients for the Muthiya/Dumplings and knead a dough. Make small balls and deep fry..

3. Heat oil in a large and deep pan. Add Mustard Seeds, Cumin Seeds, Carom Seeds (Ajwain), Fennel Seeds and Sesame Seeds and let them splutter. Add Asafoetida. Add cashews and raisins and roast. Add all the vegetables including the stuffed vegetables. Add the saved stuffing..

4. Add tomato puree, Red Chilli Powder, Cumin-coriander powder, Turmeric Powder, and salt. Mix gently so that the vegetable don’t break. Add a cup of water and cover. Let it cook for 15-20 minutes on medium-high flame or until the vegetables get cooked completely. Add Muthiya/Dumplings and cover and cook for 1 minute and turn off the flame. Sprinkle Coriander leaves and fresh coconut. Serve Hot..

Cooking undhiyu in the earthen pots gives the rustic and delicious flavour to the dish.

Today, I am sharing a traditional Gujarati Style undhiyu recipe, which is entirely different than the surti undhiyu.

Undhiyu is a full of flavor mixed vegetable curry from the State of Gujarat mainly from Surat region of India.

Undhiyu got it's name from the Gujarati word "undhu", which means upside down.

This dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above.