Hitesh Parmar
Hitesh Parmar
Wednesday 10 Jan 18 11:05:24 AM
Famous Gujarati Food Undhiyu Recipe
Famous Gujarati Food Undhiyu Recipe

For undhiyu:

6 - 8 green leaf garlic

3 - 4 Baby Brinjal (bhaingan)

50 gms fresh Tuver dana

50 gms fresh lilva dana

6 -8 small potatoes 

100 gms sweet potatoes 

100 gms yam (kand)

25 - 30 broad beans (Surti fali)

2 raw bananas 

30 gms Sugar 

10 gms emli (tamarind)5 tblsp oil 

2 tblsp coconut scraped 

4 green chillies 

a pinch asafoetida

1 tsp turmeric powder 

1 cup coriander leaves

2 inch ginger

1 tsp mustard

1 tsp whole Jeera

1 tsp Jawain

Salt as per taste 

For Muthiyia:

1/4 cup Gram Flour (Besan)

1 cup wheat flour

Salt to taste 

1/2 cup Fenugreek Leaves (methi)

1/2 inch Ginger 

1 - 2 Green Chilies

3 gms whole Dhania, 

5 gms whole Jeera,

1 cup water, 

Oil to deep fry

For Chutney:

Kouwta (wooden apple for chutney)

Salt to taste

Finely chopped Green chillies

Preparation:

How to make Muthiyia

Mix all the Muthiyia ingredients except oil and prepare firm dough

Divide into small portions and shape each into one-inch long half-inch thick rolls

Deep fry in hot oil 

Remove and keep aside to cool

How to make Undhiyu

Wash, peel off and dice potatoes, yam, sweet potatoes, and raw bananas

Wash Brinjal and slit them into four without cutting the stem

Make a paste of garlic, green chillies and ginger and mix cut coriander. Stuff in this mixture in potatoes and brinjal

String beans and cut into one-inch long pieces

Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds

When mustard seeds crackle mix in ground Masala and broad beans

Put the rest of the vegetables in layers one on top of the other

Sprinkle salt and turmeric powder

Stir-fry for five minutes on high flame heat

Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes

Mix in fried Muthiyia and again simmer (boil slowly at low temperature) for 15 minutes

Shake the vegetables occasionally but do not use a spoon to stir.

Serve hot decorated with scraped coconut coriander leaves, kowta chutney, bajra rotla, puri 

How to make Chutney

Mix all ingredients in a mixer to make a fine paste. Serve with the Undhiyu