Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gujarati undhiyu. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Gujarati Undhiyu is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Gujarati Undhiyu is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have gujarati undhiyu using 34 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Gujarati Undhiyu:
- Take For Muthiya-
- Get 1 cup Gram Flour (besan)
- Get 1 1/2 cups chopped Fenugreek Leaves
- Prepare 1/2 teaspoon Red Chilli Powder
- Take 1/4 teaspoon Turmeric Powder
- Prepare 1 pinch Baking Soda
- Make ready 1 1/2 teaspoons Sugar
- Get 1/4 teaspoon Lemon Juice
- Prepare to taste Salt
- Make ready 1 tablespoon Oil + for deep frying
- Take For Masala-
- Take 1/4 cup grated Coconut (fresh or dry)
- Take 1/3 cup Roasted Peanut Powder
- Take 1/2 tablespoon Sesame Seeds
- Prepare 1/4 cup finely chopped Coriander Leaves
- Get 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Take 1 teaspoon Sugar
- Make ready 1/2 teaspoon Lemon Juice
- Prepare to taste Salt
- Get For Curry-
- Take 3-4 small Brinjals
- Get 6-7 Baby Potatoes
- Get 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Prepare 1/2 cup Shelled pigeon peas
- Make ready 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Prepare 1/2 cup Green Peas
- Make ready 1 pinch Asafoetida (hing), optional
- Make ready 1 teaspoon Red Chilli Powder
- Get 1/2 teaspoon Cumin-Coriander Powder
- Get 1/3 teaspoon Turmeric Powder
- Make ready 1/4 teaspoon Garam Masala Powder, optional
- Take to taste Salt
- Make ready 1/2 cup Cooking Oil (or less*)
- Prepare 1 cup Water
Instructions to make Gujarati Undhiyu:
- 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.
- Mix all ingredients with a spoon, add water as needed and make soft dough.
- 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.
- Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
- 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.
- 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.
- Take all vegetables required to make the undhiyu.
- 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.
- 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.
- 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.
- Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it.
- 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).
- 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.
So that’s going to wrap this up for this special food gujarati undhiyu recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
