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Undhiyu Recipe (Stove-top and Instant Pot)

Winter delight for nearly every Gujarati – Undhiyu represents a classic mixed vegetable curry from Gujarat, India. It's a culinary celebration on its own!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Indian
Servings 6
Calories 292 kcal

Ingredients
  

Methi Muthiya/Dhokli

  • ½ cup – Methi leaves chopped
  • ½ cup – Cilantro chopped
  • ½ cup – Besan/gram flour
  • 2 tablespoon – Sooji also known as semolina or Rawa
  • ½ tablespoon – red chili powder
  • ½ teaspoon – cumin powder
  • 1 teaspoon – coriander powder
  • ¼ teaspoon – turmeric powder
  • ½ tablespoon – sugar
  • ½ teaspoon – garam masala
  • ⅛ teaspoon – baking soda
  • ½ tablespoon lemon juice
  • salt to taste

For masala

  • 1 tablespoon – peanut
  • 1 tablespoon – sesame seeds
  • 1 tablespoon – green chilies mild variety
  • 1 inch – ginger
  • 1 tablespoon – garlic
  • salt to taste
  • 1 teaspoon – cumin powder
  • 2 teaspoon – coriander powder
  • ½ teaspoon – turmeric powder
  • 1 teaspoon – garam masala
  • 1 tablespoon – red chili powder

For vegetables

  • ½ cup – val papdi used frozen
  • ½ cup – Tuvar lilva used frozen
  • ½ cup – surti papadi used frozen
  • 5 pieces – drumstick used frozen
  • ½ cup – green peas used frozen
  • 175 gram – Eggplant 4 small sizes, cut into big pieces
  • 200-gram potatoes 3 small sizes, cut into big pieces
  • ¾ cup – cauliflower cut into big pieces
  • ½ cup – Sweet potatoes (cut into big pieces
  • 1 cup – Chopped tomatoes
  • 5 tablespoon – cooking oil
  • 1 teaspoon lemon juice

Other ingredients

  • Oil for frying muthiyas
  • Cilantro for garnishing

Instructions
 

 Make muthiya/dhokli (fenugreek dumplings)

  • Clean methi leaves and cilantro, wash thoroughly in running clean water and roughly chop them.
  • In a bowl combine all the muthia ingredients with cilantro-methi leaves and knead into a dough-like you would do for chapatti. I didn’t add any water as my methi and cilantro had enough moisture in them. If your muthiya dough feels dry and you are not able to bind them easily, add 1 to 2 teaspoon water.
  • Divide into the small marble size portions and make round balls. From the dough, I could make around 20 balls. Quantity will depend on the size of the muthiya.
  • Heat oil in a Kadai and deep fry on medium heat. You can do this in an appe pan or in an air fryer too to make them a bit healthier.
  • Take them out on a plate lined with absorbent paper. Leave it aside for later use.

Make Masala

  • In a mixer grinder or food processor, take peanuts, sesame seeds, garlic, ginger, and green chilies. Coarsely crush them.
  • Now take a big bowl add the spices including crushed peanut mixture.
  • Mix them well and keep them aside.

Cooking Undhiyu

  • Take out all the frozen vegetables an hour before cooking.
  • Cut Eggplant, cauliflower, potatoes, and sweet potatoes into big cubes.
  • Heat oil in a pan. Add all the frozen vegetables (Tuver, drumsticks, green peas, surti papdi, and Val papdi) and add 2 cups of water. Cover it with a glass lid or a plate.
  • Let it cook for 5 minutes over medium to high heat.
  • Now add regular potatoes, cover the pot and let them cook for 5 to 6 minutes over medium to high heat.
  • Open the lid and now add eggplant, sweet potatoes, cauliflower, and 2 cups of water. Cover it again and let them cook for 10 more minutes or until all the vegetables (frozen and fresh) are tender.
  • Open the lid, add prepared masala, tomato, and muthias. Mix everything well.
  • Add 1 cup of water (If required), cover the pot, and let everything cook for 5 minutes on medium heat. Stir in between.
  • Open the lid and check the consistency.
  • Switch off the flame and garnish it with cilantro.
  • Please note, cooking time may vary a bit if you are using fresh vegetables.
  • Serve it with poori, roti, paratha, or plain rice.

Making Undhiyu in Instant Pot (Pressure cooker)

  • Turn on the saute mode of your instant pot. Heat oil.
  • Now add all the vegetables (Fresh+frozen) one by one. Give a quick stir.
  • Add tomatoes, prepared masala, Methi muthya, and 2 cups of water. Don’t stir.
  • Cover the instant pot with its locking lid, vent valve on sealing position.
  • Turn off the instant pot from sauteing mode. Press the manual/pressure button and set the timer for 3 minutes under high pressure.
  • Once the cooking time is done, let the pressure release naturally for 10 minutes, and quickly release the remaining pressure.
  • Open the instant pot, gently stir the undhiyu and add lots of cilantro.
  • Serve it with poori, roti, paratha or pain rice.

Nutrition

Calories: 292kcalCarbohydrates: 33gProtein: 10gFat: 16gSaturated Fat: 1gCholesterol: 1mgSodium: 150mgPotassium: 669mgFiber: 7gSugar: 7gVitamin A: 2542IUVitamin C: 34mgCalcium: 180mgIron: 4mg
Keyword Undhiyu Recipe (Stove-top and Instant Pot)
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