Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, gujarati cuisine undhiyu. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gujarati cuisine Undhiyu is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Gujarati cuisine Undhiyu is something that I have loved my whole life.
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. Dhokla is frequently consumed Gujarati dishes around the world. It is enjoyed during breakfast or evening snacks. Dhokla tastes best with green chutney or sweet chutney.
To begin with this particular recipe, we have to prepare a few components. You can have gujarati cuisine undhiyu using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Gujarati cuisine Undhiyu:
- Get Beans - 200gms Small brinjal - 5(100gms) Small potato - 8(250g
- Make ready Raw banana - 1(150gms) Sweet potato - 1(150gms) Yam - 100gms
- Get Garam masala-1/2 tsp Powdered sugar-1/2 tsp Sesame seeds-2tsp
- Make ready Cashews - 2 tbsp Ginger(grated) - 2/3tsp Green chilly -2
- Make ready Coriander(fine chopped) - 1 cup Lemon - 1
- Take For muthiya
- Take Wheat flour - 1 cup Salt - as per taste
- Make ready Sugar 1tbsp(optional)
- Take Coriander powder - 1/2tsp Red chilli powder - 1/2 tsp
- Take Turmeric powder - less than 1/4 tsp Methi (Fenugreek) - 1/2 cup
- Take Oil to fry
Undhiyu with puri and shrikhand is often eaten in Gujarati houses during the winter. The theme of cooking the seasonal winter vegetables into a stew is common across the Indian subcontinent and around the world. Few common examples are, Avial from the Kerala cuisine and Shukto from the Bengali cuisine. Undhiyu is an authentic Gujarati dish made with a variety of vegetables like broad beans, purple yam, potatoes, brinjals, papadi, etc. and fenugreek dumplings, cooked with coconut, garlic and few aromatic spices.
Instructions to make Gujarati cuisine Undhiyu:
- First step is to make muthiya.
- Mix all the spices as (mentioned above in muthiya)and wheat flour and pour 3 tsp oil to it. With the help of little water knead a dough of this mixture which should be harder than the dough prepared for puri. Cover the dough and leave it aside for 10 minutes.
- Make small pieces from the dough made for Muthiya and roll them into 10-11 rolls of 2 inches in length. Pour oil in a pan and heat. Put the Muthiya into hot oil and fry. When these turn brown and crispy take out from pan. Muthiyas are ready.
- Peel yam, sweet potatoes and cut into 1/2 inch long pieces. Fry the pieces till they are soft and crispy then take them out of pan.
- Grind roasted sesame seeds, peanuts and cashew nuts into a coarse powder. Grate ginger, chop green chillies and coriander(keep some of the chopped coriander aside) then mix all of these in a plate. Add salt, turmeric powder, red chilli powder, Dhania (powdered coriander), dried mango powder, garam masala, lemon juice(as per taste) and mix well. The spices required for Undhiyu are now ready.
- Cut banana into 1/2 cm round pieces without peeling the banana. Remove the edges from the beans. Cut them into 1 inch long pieces and split them into halves. Cut the brinjal's cap and make 2 long cuts in such a way that it is not separated from the base. Peel potatoes and make 2 cuts in a way that it is joined on one side.
- Fill potatoes and brinjals well with the spices and mix the remaining spices with the already cut banana, yam, sweet potatoes and beans.
- Pour 4 tbsp oil into the cooker and heat. Add Heeng, Ajwain and 1/4 tsp turmeric powder. On roasting ajwain add beans, pieces of banana, less than 1 cup water, vegetables filled with spices and vegetables mixed with spices also into the cooker. Close the lid and allow Undhiyu to get cooked on a low flame for 15 minutes. Don't let much pressure to be created in the cooker and let the vegetables cook slowly from the steam.
- Turn off the gas. Let the pressure escape from the cooker. Then, open the lid and add the fried yam, sweet potatoes and Muthiya without stirring the vegetables. Close the lid and cook vegetables for another 5 minutes. Open the lid and garnish it with coriander leaves. Undhiyu is prepared. Pour steaming hot Undhiyu into bowls and serve with hot puri, parantha or chapati.
- Tip.- if you want to make quick version of undhiyu then skip filling veggies with masala.Now you can pour all the masala in heated oil with ajwain & hing and throw all the chopped veggies together in cooker while making. Follow other steps as same.
Few common examples are, Avial from the Kerala cuisine and Shukto from the Bengali cuisine. Undhiyu is an authentic Gujarati dish made with a variety of vegetables like broad beans, purple yam, potatoes, brinjals, papadi, etc. and fenugreek dumplings, cooked with coconut, garlic and few aromatic spices. During the winter season, I do prefer to make it as many times as I can. Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, 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, termed "matlu", which are fired from above. undhiyu is to the gujaratis, what ratatouille is to the french basically. it is a slow-cooked winter vegetable stew and packed with lots of flavours, textures and of course emotions as for us gujarati, it is more than just a dish!
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