Cookbook:Undhiyu (Gujarati Mixed Vegetables)

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Undhiyu (Gujarati Mixed Vegetables)
CategoryIndian recipes
Time2 hours

Cookbook | Ingredients | 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

Muthia[edit | edit source]

Undhiyu[edit | edit source]

Procedure[edit | edit source]

Chutneys (optional)[edit | edit source]

  1. 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]

See also: Cookbook:Bonda
  1. 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.
  2. Add methi leaves, then shape the mixture into small, elongated balls.
  3. Fry the muthia in oil, and keep aside.

Undhiyu[edit | edit source]

  1. 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.
  2. Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over.
  3. 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.
  4. Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning.
  5. Cook in a pressure cooker—just one whistle is enough.
  6. 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.