Undhiyu (Gujarati Mixed Vegetables)
Undhiyu (Gujarati Mixed Vegetables)

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, undhiyu (gujarati mixed vegetables). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Undhiyu (Gujarati Mixed Vegetables) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Undhiyu (Gujarati Mixed Vegetables) is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):
  1. Prepare For Beans
  2. Make ready 300 grams Surati papdi Indian beans
  3. Take 300 grams Vaal lima beans
  4. Take 300 grams Tuvar dana fresh pigeon peas
  5. Get 2 tbsp oil
  6. Prepare 1/4 tsp carom seeds ajwain
  7. Prepare 1/4 tsp asafoetida/ hing
  8. Make ready 1/4 tsp turmeric powder haldi
  9. Make ready 1 tsp coriander cumin powder dhanya jeera powder
  10. Prepare 1 tsp red chilli powder
  11. Prepare 1 tsp sugar
  12. Prepare 1 tsp ginger garlic paste
  13. Prepare To taste salt
  14. Make ready 1/4 tsp water
  15. Take For Muthia (fenugreek dumplings)
  16. Get 1/4 cup wheat flour coarse or bhakri flour
  17. Prepare 2 tbsp wheat flour
  18. Take 3 tbsp chickpea flour besan
  19. Get 1/2 cup fenugreek leaves (methi leaves) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them
  20. Take 1 tsp ginger garlic paste
  21. Prepare 1.5 tbsp oil
  22. Make ready 1 tsp sugar
  23. Get 1 tsp red chilli powder
  24. Make ready 1 tsp coriander cumin powder
  25. Make ready 1/4 tsp asafoetida hing
  26. Prepare 1/4 tsp turmeric powder
  27. Get 1 tbsp sesame seeds til
  28. Get to taste salt
  29. Make ready Some oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
  30. Get For Masala
  31. Get 3 cups coriander leaves washed and chopped finely
  32. Get 1/2 cup coconut grated. I have used the dried shredded coconut
  33. Make ready 2 tbsp ginger garlic paste
  34. Make ready 1 tbsp green chilli paste or as per spice level needed
  35. Prepare 1 tbsp sesame seeds til
  36. Make ready 1/4 tsp asafoetida hing
  37. Make ready 2 tbsp oil
  38. Prepare 2 tbsp coriander cumin powder
  39. Prepare 2 tsp garam masala
  40. Take 1 tsp chilli powder I have used the spicy chilli powder
  41. Take 2 tbsp sugar
  42. Prepare 1 tbsp lemon juice
  43. Get To taste salt
  44. Make ready As required potato, sweet potato, purple yam, brinjal
  45. Get 12 baby potato washed, peeled and slit
  46. Prepare 12 small brinjal washed and cut into cubes
  47. Prepare 1 sweet potato washed, peeled and cut into cubes
  48. Prepare 300 grams purple yam washed, peeled and cut into cubes
  49. Prepare 2 tbsp oil
  50. Take 1/4 tsp carom seeds ajwain
  51. Make ready 1/4 tsp turmeric powder haldi
  52. Take 1/4 tsp asafoetida hing
  53. Prepare 1 tsp coriander cumin powder dhanya jeera powder
  54. Prepare 1 tsp red chilli powder
  55. Get to taste salt
  56. Get 1/4 cup water
  57. Get For Assembling of Undhiyu
  58. Take 3 tbsp oil
  59. Take 1/4 tsp ajwain
  60. Get 1/4 tsp water
Instructions to make Undhiyu (Gujarati Mixed Vegetables):
  1. Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli powder, coriander cumin powder,sesame seeds salt and asafoetida. Add ginger garlic paste, methi leaves, oil and sugar. Mix well. The mixture will resemble crumbs.
  2. Add a tbsp of water gradually and knead into stiff dough. Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist.
  3. Heat oil and deep fry the muthia till golden and crispy. Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu).
  4. Cooking beans - - Wash and drain the bean (Indian beans, lima beans, green pigeon peas). In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle. Now add all the beans, red chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
  5. Mix them well. Add water. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.
  6. Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- - In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
  7. Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu.
  8. In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
  9. Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker). Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.
  10. Layering and cooking of vegetables - - In a big thick bottom pan, heat the oil. (I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida. Add the cooked bean mixture. Spread it in the pan
  11. Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end.
  12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
  13. Add the second batch of vegetables and layer with the masala over it. Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well.
  14. Open the lid. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
  15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

So that’s going to wrap this up for this special food undhiyu (gujarati mixed vegetables) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!