The Gujarati Green Undhiyu Recipe

Gujarati foods are prominent with its colorful flavors and rich legacy which is represented in one of the most delightful recipes entitled Gujarati Green Undhiyu. This mixed vegetable curry is perfect in taste, filled with green vegetable flavors and wonderful aroma of spices. It is one of the main dish of Gujarati and is prepared mainly during festivals and occasions such as marriages.

While waiting for the winter months to come, the markets are filled with lots of fresh vegetables, the right time for preparing this delicious dish. Undhiyu is a traditional Gujarati recipe that represents not only the creativity of generations of homemakers but also the harvest and garden of Gujarat.

This blog will be a journey for me to find out how to prepare a perfect Gujarati Green Undhiyu. From choosing the appropriate vegetables for the recipe to learning the correct ways of combining the enticing spices, we will take you through every stage of the process and let you cook this delicious meal at home. Therefore, it is time to immerse ourselves into the marvellous world of spices, aromas and cultural values that create the uniqueness of Gujarati Green Undhiyu.

This is a long recipe and time-consuming but I assure you that it is worth the effort to make this at home.

This recipe makes sufficient enough for approximately 10-12 persons.

Preparation Time: 30 minutes

Cooking Time: Takes approximately 60 minutes

Methi Muthiya

Ingredients

• 1 cup besan (gram flour)
• 1/2 cup wheat flour or oat flour for gluten free version
• 1 cup chopped coriander
• 1 cup chopped methi (fenugreek) leaves
• 1 cup chopped suva (dill) leaves – this is optional
• 1 tsp turmeric powder
• 1 tsp chili powder
• Small pinch of asafetida
• 2 tbsp oil
• Salt to taste
• Very small pinch of baking soda (soda bicarb)
• Oil for frying

Procedure

1. Clean wash and finely chop coriander leaves, methi leaves and dill leaves.
2. Put all muthia ingredients excluding the oil for frying in a large mixing bowl. Prepare a semi-soft dough using a little amount of water at a time.
3. Now, make small balls and then press slightly to create a few finger impressions.
4. Deep Fry: Heat oil on a frying pan. When the oil is hot, add a few muthia at a time and fry on medium heat until golden brown from all sides. These muthias will be crispy from outside and soft from inside. Ensure that they are well done inside as well.

Air Fryer: Switch on the Air fryer at air fry setting 200 degree Celsius for 20 minutes pre heat time. While the air fryer is warming up. apply a little oil on each muthia. After preheating the air fryer, place muthia on the trivet. If it is, close the air fryer and let it fry. It should be turned after 10 minutes. Try after another 5 minutes and see whether it is well done, cooked or not well cooked. It took me roughly 17-18 minutes to complete mine. After cooking, make sure to switch off the air fryer.

5. Put in a container and store in the refrigerator if will be used within several days. If you want it to stay for a long time then you freeze them.

Gujarati Green Undhiyu

Ingredients 

• 15-20 small eggplant (brinjal)
• 3-4 medium size potato
• 1-2 sweet potato
• 300gm kand (purple yam) fresh or frozen
• 3 unripe banana
• 2 cup fresh or frozen toovar papdi or Surti papdi
• 15-20 fried muthia (recipe above)
• Oil for cooking

Other Ingredients:

• 1/2 cup grated fresh coconut
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped green garlic or 3-4 cloves garlic
• 1-inch ginger piece
• 2-3 green chilies
• 1/4 cup roasted peanuts (optional)
• 1-2 tsp sesame seeds (optional)
• 1 tsp sugar
• Salt to taste

For Tempering:

• 2-3 tbsp oil
• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/4 tsp carom seeds
• 1/4 tsp asafoetida (hing)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chilli powder
• 1 tsp garam masala

For Garnishing:

• Chopped coriander leaves
• 1/2 lime, juiced
• Grated fresh coconut

Procedure

1. Prepare the vegetables: Boil the eggplants, potatoes sweet potatoes and kand and chop into small round pieces. The unripe bananas should be peeled and then sliced into thick discs. Soak toovar papdi in water for some time & then wash & trim them.
2. To prepare it, take green garlic, ginger and green chilly and blend them roughly in a blender. Set aside.
3. Prepare oil to fry in a deep pan or kadhai. Add the tempering ingredients like cumin seeds, mustard seeds, carom seeds, and asafoetida and allow it to splutter.
4. Combine the prepared vegetable pieces and green paste into it. Sauté for a few minutes Add some ingredients as condiments.
5. Now add the toovar papdi, fried muthia, turmeric powder, coriander powder, cumin powder, red chili powder, garam masala, sugar, and salt to your taste. Mix well.
6. Finally, pour water over the vegetables but make sure the water level does not exceed that of the vegetables. Stir well, cover and simmer for some time until the vegetables are done and gravy has thickened.
7. When done, can put the grated coconut and the chopped coriander leaves. Mix well.
8. Finally, sprinkle more of the chopped coriander, squeeze some lime juice, and grate coconut on the top.
9. This goes well when served hot with methi muthia or can be served with other foods associated with Gujarati cuisine.

Enjoy the flavorful and aromatic Gujarati Green Undhiyu, a true celebration of the winter harvest and Gujarati culinary traditions!