Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, gujarati undhiyu. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gujarati Undhiyu is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Gujarati Undhiyu is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have gujarati undhiyu using 34 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Gujarati Undhiyu:
- Get For Muthiya-
- Make ready 1 cup Gram Flour (besan)
- Take 1 1/2 cups chopped Fenugreek Leaves
- Make ready 1/2 teaspoon Red Chilli Powder
- Prepare 1/4 teaspoon Turmeric Powder
- Make ready 1 pinch Baking Soda
- Make ready 1 1/2 teaspoons Sugar
- Prepare 1/4 teaspoon Lemon Juice
- Take to taste Salt
- Prepare 1 tablespoon Oil + for deep frying
- Prepare For Masala-
- Get 1/4 cup grated Coconut (fresh or dry)
- Take 1/3 cup Roasted Peanut Powder
- Prepare 1/2 tablespoon Sesame Seeds
- Get 1/4 cup finely chopped Coriander Leaves
- Get 1/2 tablespoon Green Chilli Ginger Garlic Paste
- Prepare 1 teaspoon Sugar
- Take 1/2 teaspoon Lemon Juice
- Make ready to taste Salt
- Make ready For Curry-
- Take 3-4 small Brinjals
- Prepare 6-7 Baby Potatoes
- Make ready 1/2 cup Indian flat beans (Surti Papdi), strings removed
- Take 1/2 cup Shelled pigeon peas
- Get 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- Make ready 1/2 cup Green Peas
- Prepare 1 pinch Asafoetida (hing), optional
- Prepare 1 teaspoon Red Chilli Powder
- Prepare 1/2 teaspoon Cumin-Coriander Powder
- Take 1/3 teaspoon Turmeric Powder
- Prepare 1/4 teaspoon Garam Masala Powder, optional
- Get to taste Salt
- Prepare 1/2 cup Cooking Oil (or less*)
- Get 1 cup Water
Steps 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 is going to wrap this up for this special food gujarati undhiyu recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
