Cookbook:Undhiyu (Gujarati Mixed Vegetables)
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Undhiyu (Gujarati Mixed Vegetables) | |
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Category | Indian recipes |
Servings | 6–10 |
Time | 2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India
Undhiyu is a mixture of a variety of different vegetables.
Ingredients
[edit | edit source]Chutneys
[edit | edit source]Green chutney | Brown chutney | Red chutney |
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Muthia
[edit | edit source]- ¼ cup wheat flour
- 2 spoons channa powder
- Rice flour
- Oil
- Chilli powder
- Lemon juice
- Green chillies
- Sugar
- Methi leaves
Undhiyu
[edit | edit source]- 1 cup thoghari (toor dal)
- Green chillies
- Garlic, minced
- Ginger, minced
- Coriander powder
- Methi (fenugreek) leaves
- Haldhi (turmeric)
- Salt
- Chilli powder
- Garam masala
- Ajwain
- Freshly-grated coconut
- Coriander leaves (cilantro)
- Mustard seeds
- Hing powder
- Onions, chopped
- Ghenasu (sweet potato), cut in chunks
- Yam, cut in chunks
- Carrots, diced
- Peas
- Lima beans
- Small eggplants
- Small potatoes
Procedure
[edit | edit source]Chutneys (optional)
[edit | edit source]- Grind the ingredients for each chutney, and mix them together. It's best to make and serve all three, as they will each balance each other.
Muthia
[edit | edit source]- Combine the flour and channa powder. Mix in rice flour, oil, chilli powder, lemon, green chillies, and sugar to make a dough. Adjust consistency with water as needed.
- Add methi leaves, then shape the mixture into small, elongated balls.
- Fry the muthia in oil, and keep aside.
Undhiyu
[edit | edit source]- Crush the thoghari dal, green chillies, garlic, and ginger. Mix in the coriander powder, all the other spices, fresh grated coconut, and coriander leaves to make a masala paste.
- Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over.
- Heat a small amount of oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans, and remaining masala. Stir well to combine.
- Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning.
- Cook in a pressure cooker—just one whistle is enough.
- To serve, pour a little of each chutney on top of the undhiyu. Top it with coriander leaves and coconut. Serve along with warm jalebi.
Categories:
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