undhiyu recipe

Part 2: Preparing the Muthiya (Fenugreek Dumplings)

Step 1: Make the Muthiya Dough

1. In a bowl, mix fenugreek leaves, whole wheat flour, besan, semolina, red chili powder, turmeric, cumin seeds, sesame seeds, sugar, baking soda, and salt.

2. Add 1-2 tablespoons of oil and mix well.

3. Knead into a firm dough using a little water, if needed.

Step 2: Shape and Fry the Muthiyas

1. Shape the dough into small cylindrical or oval dumplings.

2. Heat oil in a pan and fry the muthiyas until golden brown and crispy.

3. Drain on paper towels and set aside.

Part 3: Preparing the Masala Paste

Step 3: Make the Masala

1. In a blender, grind the coriander leaves, green chilies, ginger, garlic, desiccated coconut, sesame seeds, and all the powdered spices (coriander powder, cumin powder, garam masala, turmeric, red chili powder).

2. Add sugar, salt, and lemon juice and blend into a thick paste.

3. Set aside the masala paste to coat the vegetables.

Part 4: Preparing the Vegetables

Step 4: Stuff the Vegetables

1. Slit the baby brinjals halfway and gently stuff them with the masala paste. Set them aside.

2. In a large mixing bowl, toss all the other vegetables (yam, sweet potatoes, raw banana, potatoes, green peas, pigeon peas, valor beans, and cluster beans) with the remaining masala paste until evenly coated.

Part 5: Cooking the Undhiyu

Step 5: Layer the Vegetables

1. Heat 2-3 tablespoons of oil in a heavy-bottomed pan or earthen pot.

2. Add ajwain and hing, and let them splutter.

3. Start layering the vegetables in the pan. First, place the yam, sweet potatoes, and potatoes at the bottom.

4. Add the stuffed brinjals and other vegetables on top.

5. Finally, place the fried muthiyas on top of the vegetables.

Step 6: Slow Cook the Undhiyu

1. Add 1/2 cup of water to the pan and cover with a lid.

2. Cook on low heat for 45 minutes to 1 hour, stirring gently in between to avoid breaking the vegetables and muthiyas.

3. Check for doneness and add a little more water if required. Ensure the vegetables are tender and the masala has thickened.

Part 6: Serving the Undhiyu

Step 7: Serve Hot

• Garnish the undhiyu with freshly chopped coriander leaves.

• Serve hot with puris, rotis, or bhakri (a type of flatbread), and a side of chutney or yogurt.

Cooking Tips for Undhiyu:

1. Seasonal Vegetables: The dish is traditionally made with winter vegetables like purple yam, sweet potatoes, and fresh green pigeon peas. Try to use fresh, seasonal produce for the best flavor.

2. Earthen Pot: If possible, cook undhiyu in an earthen pot for an authentic taste and enhanced flavor.

3. Slow Cooking: Undhiyu is best cooked on low heat to allow the vegetables and spices to blend and develop their flavors.

4. Muthiya Variations: You can add spinach (palak) to the muthiya dough for a variation.

Conclusion

Undhiyu is a labor of love, combining a variety of vegetables, spices, and textures to create a hearty, flavorful dish. This traditional Gujarati recipe, often prepared during festivals, is the perfect way to celebrate the rich flavors of winter. Try this undhiyu recipe for a wholesome and comforting meal that truly represents the essence of Gujarat.