Undhiyu is a traditional Gujarati dish made with a combination of vegetables and fenugreek dumplings cooked with special masala. it is made during auspicious family occasions, festivals and more importantly during the kite festival in Gujarat known as Uttarayan. It is quite time-consuming but very easy to make the recipe. Enjoy undhiyu with puri for Mohan thal for lunch or dinner.
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Undhiyu recipe | how to Gujarati undhiyu | kathiyawadi undhiyu
Ingredients
For methi muthiya
- 1.5 cup methi leaves
- ½ cup coriander leaves
- ½ cup gram flour
- ½ cup coarse wheat flour
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 2.5 tsp sugar
- ¼ tsp baking soda
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 2 tsp lemon juice
- 3 tbsp oil
- 1 tbsp water
- Oil for deep frying
For Masala
- ¼ cup peanuts
- 2 tbsp sesame seeds
- Salt to taste
- 3 tsp red chilli powder
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp lemon juice
- ½ cup coriander leaves
For undhiyu
- ½ cup purple yam - kand
- ½ cup sweet potatoes
- 1 raw banana
- 5 small rigan
- 5 small potatoes
- 4 green chilli
- ¾ cup oil
- 1 tsp cumin seeds
- ½ tsp carom seeds
- 2 dry red chilli
- 1 inch cinnamon
- 1 star anise
- 3 cloves
- 1 bay leaf
- Pinch of hing
- 1 tbsp chopped garlic
- 1 tsp chopped ginger
- 1 cup surti papdi
- 1 cup fresh tuvar dana
- ½ cup green peas
- 2 chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 2 tbsp red chilli powder
- 2 tbsp coriander powder
- ¾ cup water
- 2 tsp tamarind pulp
- 1 tbsp sugar
- 1 tsp garam masala
- For tadka
- 4 tbsp oil
- 1 tbsp kashmiri red chilli powder
Instructions
Making Muthia:
- In a mixing bowl, add methi leaves, coriander leaves, wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies, oil and lemon juice in a bowl. Mix well.
- Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
- Grease your palm with oil and roll muthiya into small oval-shaped dumplings.
- Fry muthiya on medium flame till it becomes crispy and brown.
Making Masala
- In a mixture jar, add peanuts, sesame seeds, salt, red chilli powder, turmeric powder, and coriander powder. Grind into a coarse mixture.
- Now add ginger paste, garlic paste, coriander leaves, and lemon juice. Mix well.
- Masala is ready.
Making Undhiyu Recipe:
- Fry purple yam (kand) and sweet potatoes on medium flame.
- Now fry raw banana pieces on medium flame. Keep all fried vegetables aside.
- Make a cross ‘+’ sign at the upper part of the baby eggplant, potatoes and green chilli. Stuff the center with prepared masala.
- Add remaining masala and fried veggies.
- Heat oil in a pan, add cumin seeds, ajwain, dry red chilli, cinnamon, cloves, bay leaf, star anise and a pinch of hing.
- Now add chopped ginger and garlic. Sauté for a minute.
- Add surti papadi, tuvar dana and green peas. Cover and cook vegetables till they are slightly cooked and become soft.
- Add chopped tomatoes and salt. Cook tomatoes till it become slightly soft.
- Now add turmeric powder, red chilli powder and coriander powder. Mix well.
- Add stuffed veggies and masala-coated veggies on the surface of papadi and dana layer.
- Now add masala-coated fried veggies on the layer of stuffed veggies.
- Add water and cover and cook undhiyu on low flame for 15-20 minutes.
- Then add tamarind pulp, sugar and garam masala. Mix well.
- Add stuffed chillies and muthiya. Cover and cook for 5 minutes so all flavors absorb in muthiya.
- Now in a pan, heat oil. When the oil is heated switch off the flame and add red chilli powder. Immediately pour tadka on undhiyu. Mix well.
- Garnish with coriander leaves and serve undhiyu with puri or paratha.
Notes
- To remove the bitterness of methi, add salt to methi leaves and keep them aside for 10 minutes.
- Fry muthiya on medium flame.
- Fry kand and sweet potatoes on medium flame till they become crispy from the outside.
- Grind masala into a coarse powder.
- cover and cook undhiyu vegetables on low flame.
- cover and cook muthiya in undhiyu so it will absorb all flavors from the masala.
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