Gujarati Undhiyo Recipe

step 1

• STEP 1.To make undhiyo masala, grind together 1 inch ginger, 4 cloves of garlic, 1 to 2 green chillies, 1 cup grated coconut, ½ cup coriander leaves, juice of 1 lime, 3 tsp sesame seeds, 3 tsp coriander powder, 1 tsp salt, 2 tsp sugar, ½ tsp red chilly powder, ½ tsp haldi with about ¼ water to make smooth paste.

step 2

• STEP 1.To prepare vegetables for undhiyo, slit the 5 small brinjals on the top to make four quarters and stuff them with the green masala paste. Do the same for the 5 small baby potatoes. Smear them well with the masala.

step 3

• STEP 1.In a pressure cooker add 2 tbsp ghee and 1 tbsp ajwain seeds. Allow the ajwain to splutter and then add the stuffed brinjal and baby potatoes. Then add the rest of the vegetables in layers. Add ½ cup sliced raw banana, ½ cup diced yam and some of the masala.

step 4

• STEP 1.Then add ½ cup chopped flat beans and the rest of the green masala. Add ½ cup water and pressure cook the vegetables for 4 to 5 whistles. Turn the heat to simmer for 2 to 3 minutes and then turn off the heat. Allow the pressure to release naturally.

step 5

• STEP 1.To make the muthias, mix together 1 cup besan, ¼ cup chopped methi leaves, ¼ tsp asafoetida, 1 tsp salt, 2 tsp sugar, ½ tsp turmeric powder, ½ tsp red chilly powder, juice of 1 lime, 1 tsp oil with 3 to4 tbsp of water to make a firm dough.

step 6

• STEP 1.Grease the paniyaram pan and fill the cavities with the muthias. Fry till they are golden brown on all sides, flipping over every few minutes. When ready keep them aside.

step 7

• STEP 1.In a hot pan, add 1 tbsp ghee. Add the cooked undhiyo and the fried muthias. Mix them together gently. At this stage adjust the consistency of the gravy by adding a little water if required. Check for salt. Then cover the pan and simmer for 5 minutes. Turn off the heat. Add tempering if desired.