Undhiyu Recipe

The bright and colourful Undhiyu is a delectable dish from the Gujarati cuisine. Loaded with fresh seasonal vegetables, the dish is a favourite during winters in the region. The word Undhiyu comes from the Gujarati undhu which refers to upside down. It was named so because of its authentic cooking technique which was used in the olden days. The vegetable mesh was cooked in a pot called matla which was placed underground. The fire was lit from above and the holes of the pot allowed it to reach the vegetables. This slow-cooked dish released a smoky aroma when cooked and was loved by all. Apart from purple yam, eggplants and tomatoes,it was the fenugreek dumplings that formed the core of the dish. Not only is Undhiyu loved during winters, it is a festive treat too, made in Gujarati households during Uttarayan or Makar Sankranti and served with pooris. Here is an easy recipe of this Gujarati medley of vegetables. It makes use of pigeon peas, methi bhaji, eggplants, tomatoes, potatoes and seasoning ingredients.

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Ingredients for Undhiyu Recipe

  • 2 tablespoon Green garlic
  • 1 cup chopped Bringle and sweet potatoes
  • 1 cup Methi bhaji
  • 2 No.s Tomatoes
  • As required A few Coriander for serving
  • 0.33 cup Pigeon peas
  • 3 No.s Potatoes
  • As required a few Papdi
  • As required Masala stuffing
  • 200 gram Eggplant
  • 1 tablespoon Turmeric powder
  • 1 tablespoon Garam Masala
  • 1 tablespoon Red chilli powder
  • 1 tablespoon Sesame Seeds
  • 1 pinch Asafoetida
  • 1 cup Crushed Peanuts
  • 1 tablespoon Ginger garlic paste
  • 1 tablespoon Salt

Directions: Undhiyu Recipe

Steps To Prepare

  • STEP 1.Chop all the vegetables beforehand.

Cooking Directions

  • STEP 1.To prepare the stuffing, make the masala by adding the ingredients listed under masala stuffings.
  • STEP 2.Take a pan and add some oil,  now fry some potatoes, papdi, pigeon peas and keep them aside.
  • STEP 3.Fry the eggplant with the stuffing.
  • STEP 4.Take a bowl with a cup of gram flour, 2 tablespoon oil, ginger garlic paste, wheat flour, peanuts, coriander powder, red chilli powder, asafoetida, turmeric and salt. Add chopped methi bhaji, green garlic, garam masala and a pinch of sugar. Now mix them well. Bind it well.
  • STEP 5.Take a cup of water and keep adding it in the above mixture and knead lightly. Prepare a dough. Make small balls.
  • STEP 6.Now take the same pan and put all veggies which you have fried before. Add all the spices in it.
  • STEP 7.Simultaneously, cook the brinjal and sweet potato with spices. Fry the muthiya also. Add all the prepared things in a pot.
  • STEP 8.For tempering undhiyu, take some hot oil and add some asafoetida, dry red chillies and pour it on the undhiyu. Add some raw tomatoes at the end and cook the undhiyu for 5 minutes more. Add water if needed. Undhiyu will be ready.

Storage And Serving Method

  • STEP 1.The Undhiyu can be served with hot and crispy pooris.
Nutrition
value
1533
calories per serving
72 g Fat66 g Protein148 g Carbs61 g FiberOther

Current Totals

  • Fat
    72g
  • Protein
    66g
  • Carbs
    148g
  • Fiber
    61g

MacroNutrients

  • Carbs
    148g
  • Protein
    66g
  • Fiber
    61g

Fats

  • Fat
    72g

Vitamins & Minerals

  • Calcium
    888mg
  • Iron
    29mg
  • Vitamin A
    17152mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    31mg
  • Vitamin B6
    3mg
  • Vitamin B9
    543mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    354mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    757mg
  • Manganese
    7mg
  • Phosphorus
    1240mg
  • Selenium
    15mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp