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Gujarati Undhiyu
Gujarati Undhiyu

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We hope you got benefit from reading it, now let’s go back to gujarati undhiyu recipe. To cook gujarati undhiyu you only need 34 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Gujarati Undhiyu:
  1. You need For Muthiya-
  2. Prepare 1 cup Gram Flour (besan)
  3. Prepare 1 1/2 cups chopped Fenugreek Leaves
  4. Provide 1/2 teaspoon Red Chilli Powder
  5. Take 1/4 teaspoon Turmeric Powder
  6. Provide 1 pinch Baking Soda
  7. Provide 1 1/2 teaspoons Sugar
  8. Get 1/4 teaspoon Lemon Juice
  9. Prepare to taste Salt
  10. Use 1 tablespoon Oil + for deep frying
  11. Get For Masala-
  12. Use 1/4 cup grated Coconut (fresh or dry)
  13. Get 1/3 cup Roasted Peanut Powder
  14. Use 1/2 tablespoon Sesame Seeds
  15. You need 1/4 cup finely chopped Coriander Leaves
  16. You need 1/2 tablespoon Green Chilli Ginger Garlic Paste
  17. Use 1 teaspoon Sugar
  18. Use 1/2 teaspoon Lemon Juice
  19. Provide to taste Salt
  20. Use For Curry-
  21. You need 3-4 small Brinjals
  22. Get 6-7 Baby Potatoes
  23. Take 1/2 cup Indian flat beans (Surti Papdi), strings removed
  24. Get 1/2 cup Shelled pigeon peas
  25. Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
  26. You need 1/2 cup Green Peas
  27. Take 1 pinch Asafoetida (hing), optional
  28. Provide 1 teaspoon Red Chilli Powder
  29. Prepare 1/2 teaspoon Cumin-Coriander Powder
  30. Prepare 1/3 teaspoon Turmeric Powder
  31. Use 1/4 teaspoon Garam Masala Powder, optional
  32. Provide to taste Salt
  33. Use 1/2 cup Cooking Oil (or less*)
  34. Get 1 cup Water
Instructions to make Gujarati Undhiyu:
  1. Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
  2. Mix all ingredients with a spoon, add water as needed and make soft dough.
  3. Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy.
  4. Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
  5. Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl.
  6. Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
  7. Take all vegetables required to make the undhiyu.
  8. Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
  9. Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes.
  10. Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes.
  11. Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it.
  12. Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
  13. Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch.

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