Undhiyu is a dish from Gujarat. It is delicious and it contains lots of vegetables. It is basically a mixed vegetable stew. January 14th is celebrated as National Undhiyu Day in India. In India, a festival called Makar Sankranti is also celebrated on that day. People in western part of the country prepare a Gujarati dish undhiyu on this day. There are so many variations of this dish prepared in different parts of India. In this blog, the recipe for Kathiyawadi Undhiyu is shared.
Kathiyawadi Style Undhiyu Recipe
Course: RecipesCuisine: IndianDifficulty: Difficult4
servings45
minutes30
minutes1
hour15
minutesUndhiyu is a very delicious mixed vegetable dish prepared in Western part of India. Kathiyawadi style Undhiyu is very popular in some parts of Gujarat.
Ingredients
- Ingredients for garlic chutney
1 cup garlic chopped
1 spoon red chili powder (Deggi mirch)
2 spoon lemon juice
- Ingredients for undhiyu balls
1 cup wheat flour
2 tablespoon chane ka atta
1 cup finely chopped methi leaves
2 tablespoon oil
½ cup coriander leaves
1 tablespoon garlic chutney
2 teaspoon haldi powder
Salt as per taste
1 teaspoon hing
2 teaspoon garam masala powder
1 teaspoon baking soda.
½ cup water
- Ingredients for spice filling
½ cup roasted gram
½ cup roasted peanuts
2 tablespoon sesame seed(till)
1 teaspoon fennel
2 teaspoon garam masala powder
Salt as per the taste
1 teaspoon chilli powder (Deggi mirch)
3 tablespoon chopped garlic
2 teaspoon jaggery
4 tablespoon coriander leaves
2 tablespoon lemon juice
2 tablespoon oil
- Ingredients for gravy
5 tablespoons of oil
½ cup onion paste
½ cup tomato paste
3 sliced big green chilli (Bhavnagari chilli)
2 tablespoon grated ginger
1 teaspoon hing
2 teaspoon zeera
2 teaspoon turmeric powder
2 tablespoon garlic chutney
Salt as per taste
1 cup chopped potatoes
1 spice filled brinjal
1 cup chopped cauliflower
½ cup chopped gwar ki phali (Cluster beans)
½ cup sliced sweet potatoes
1 cup peas
½ cup green beans(papdi)
4 whole spring onions(without leaves)
1 tablespoon garam masala powder
salt as per taste
2-4 cups water
Directions
- Preparation of garlic chutney
- Blend together garlic, red chili powder and lemon juice.
- Preparation of undhiyu balls
- In a bowl, mix together wheat flour, chane ka atta, methi leaves, oil, coriander leaves, garlic chutney, haldi powder, salt, hing, garam masala powder and baking soda.
- Add enough water to shape the mix into small balls.
- Deep fry Undhiyu balls and put them in a container.
- Spice filling
- Take roasted gram, roasted peanuts, sesame seed(till), fennel, garam masala, salt, chili powder, garlic, jaggery, coriander leaves, lemon juice, oil and blend them together.
- Make two cuts at the bottom of the brinjal to make space for spice filling. Fill the brinjal with spice mix and leave the rest to be used in gravy.
- Undhiyu preparation
- In a pressure cooker, heat oil then, add onion paste, tomato paste, sliced big green chilli, grated ginger and fry.
- Then, add hing, zeera powder, turmeric powder, garlic chutney, salt and cook with continuous stirring.
- Add chopped potatoes, spice filled brinjal, chopped cauliflower, chopped gavar ki phali, sliced sweet potatoes, peas, green beans(papdi), spring onions, brinjal, garam masala, salt, leftover spice filling and water.
- Close the lid of the cooker and wait for three whistles. Then, switch the stove off.
- Add undhiyu balls in the cooker with the prepared vegetables and close the lid of the cooker for 15 minutes.
- Open the lid of the cooker and serve undhiyu.
