Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, gujarati undhiyu. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Gujarati Undhiyu is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Gujarati Undhiyu is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have gujarati undhiyu using 34 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Gujarati Undhiyu:
- Make ready For Muthiya-
- Prepare 1 cup Gram Flour (besan)
- Take 1 1/2 cups chopped Fenugreek Leaves
- Make ready 1/2 teaspoon Red Chilli Powder
- Take 1/4 teaspoon Turmeric Powder
- Prepare 1 pinch Baking Soda
- Make ready 1 1/2 teaspoons Sugar
- Take 1/4 teaspoon Lemon Juice
- Make ready to taste Salt
- Make ready 1 tablespoon Oil + for deep frying
- Prepare For Masala-
- Make ready 1/4 cup grated Coconut (fresh or dry)
- Make ready 1/3 cup Roasted Peanut Powder
- Take 1/2 tablespoon Sesame Seeds
- Make ready 1/4 cup finely chopped Coriander Leaves
- Take 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Get 1 teaspoon Sugar
- Get 1/2 teaspoon Lemon Juice
- Prepare to taste Salt
- Get For Curry-
- Make ready 3-4 small Brinjals
- Take 6-7 Baby Potatoes
- Make ready 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Prepare 1/2 cup Shelled pigeon peas
- Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Get 1/2 cup Green Peas
- Take 1 pinch Asafoetida (hing), optional
- Get 1 teaspoon Red Chilli Powder
- Take 1/2 teaspoon Cumin-Coriander Powder
- Make ready 1/3 teaspoon Turmeric Powder
- Get 1/4 teaspoon Garam Masala Powder, optional
- Get to taste Salt
- Make ready 1/2 cup Cooking Oil (or less*)
- Prepare 1 cup Water
Instructions to make Gujarati Undhiyu:
- Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
- Mix all ingredients with a spoon, add water as needed and make soft dough.
- Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas. Fry the muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy.
- Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.
- Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt) in a medium bowl.
- Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
- Take all vegetables required to make the undhiyu.
- Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
- Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add Indian flat beans, shelled pigeon peas,green peas, yam and salt. Mix well and cook for 2-3 minutes.
- Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder. Mix well and cook for 3 minutes.
- Add stuffed brinjal and potato. Sprinkle some salt over it. Add 1½ cups water. Add fried dhokli methi muthiya over it.
- Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
- Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori in lunch.
So that’s going to wrap it up for this special food gujarati undhiyu recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
