Wednesday, November 22, 2006

Yummy Undhiyu...!

Yummy Undhiyu...!

Today is something to share here , is one famous dish of Gujarat “Undhiyu”(people call it Undhiya or undhiyo too, but the real pronounciation is Undhiyu J ) - Un, the thought of which is not possible without Suran, though it is not the most part of that dish. That dish is incomplete without having suran in it.
3 - 4 baby brinjals,6 -8 baby potatoes small,100 gms yam elephant( suran) , cut into medium sized cubes,
½ cup string beans (chauli dana),
½ cup lima beans (valore liva),
½ cup green peas (mutter)2 inch ginger,
6- 8 cloves garlic,
3-4 green chillies,1 cup coriander leaves,
1 tsp turmeric powder,a pinch asafetida,1 tsp Ajawain ,3-4 tsp oil .

For Muthiya :
1/4 cup besan
1/2 cup Fenugreek Leaves (methi), washed and chopped finely,
½ tsp red chili powder,
¼ tsp turmeric powder,
Salt to taste
Oil to deep fry


To prepare Methi na Muthiya :
Mix all the muthiya ingredients except oil and prepare a firm dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil, remove and keep aside.

To make Undhiyu :
Peel off & wash potatoes & yam. Cut yam(suran) into medium sized cubes. Wash brinjals. slit brinjal and baby potato into four .
Make a paste of coriander leaves ,garlic, green chillies and ginger.
Pressure cook baby potatos, baby brinjals and lima beans and Suran in salted water. Do not boil much. Cook until soft.
Heat up oil in a thick-bottomed kadhai, mix in asafoetida and Ajwain. Add all boiled vegetables, green peas and string bean to it. Add little water to it, sprinkle salt and turmeric powder. Stir fry for five minutes on high flame heat. Pour out the green mixture of coriander leaves, garlic, ginger & green chillies . add half cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes. Shake the vegetables occasionally but do not use a spoon to stir.
When water is totally eavaporated, remove from heat. Serve hot either as it is, or with puri or paratha.

Undhiyu is a very traditional recipe of Gujarat, and the way it can be prepared varies from region to region in Gujarat. I make it my way. :P . It is Normally prepared in most of the home On the festival of “Makar Sankrati” 0r “Uttarayan”(which falls on 14th January every year). It is almost accompanied by hot Kesar Jalebi…. Oh those good old days ,when we just have to fly kites at terrace since early morning to late evening, and had these delicious dish made by Mom at home to enjoy… : ) this year I am planning to visit my Mom on “Uttarayan” to have all those golden memories to share with hubby dear ! :)

One can also include broad beans (sem fali or surti papdi ) and pigeon beans (tuver lilva) for making undhiyu. Here I havent got any at this time in market. May be their season starts from late December. If using broad beans then cut them into long strips and boil it along with other vegetables . Pigeon beans should be added along with green peas at the time of making.


Trupti said...

Best Gujju recipe ever! Color is tastes delicious with Sev!


Anonymous said...

Looks yummy. Seems healthy too.

Anonymous said...

Love Undhiyo--oops! Undhiyu! :) The frozen undhiyu vegetables I get also had frozen muthiyas in it. But of course, nothing like making your own. Thanks for sharing your recipe, Pooja.

Anonymous said...

undhiyo looks nice Pooja.

happy thanksgiving.

Anonymous said...

Hi Pooja, Undhiyu looks great. Jyostna often makes it for me. Such a typical Gujarati dish. You know what, I have only visited India three times and stayed for a few weeks at a time. But I have never eaten home made Undhiya. I have tried it hotels and resturants but never at home (or someone elses) ...maybe one day...~smile~..I must find a masi that will make for me...~grin~

Pooja said...

hi ,
Trupti : yes its true, it is almost decorated with sev, it tastes best with it. :)

Laxmi , Laxmi k( can I call you Laxmis to gethere :P, just kidding ) & Vani : thanks for being there. yes Laxmi , it is healthy. but you would be surprised to know that when it is made the original way it, it takes so much oil to make this subji. i applied the idea of boilingthe veggies first so that they will not require much oil to cook. Happy Thanks Giving. :)

Dilipbhai :do try it out some time. its not so hard as it seems to be :) . Thanks.

Manju Bansal said...

Hi Puja! Undhiyu is one of my favourite Gujju dishes. It tastes good with methi thepla

rooma said...

Perfect undhyu pooja ben......!!!!! and winter is the best tiem to have it.... I love the muthiya.....

Pooja said...

hi ,
Manju & Rooma : thanks buddy ! yes, it tastes good with methi thepla. :)
Stay tuned

kanak said...

i hv been looking for green undhiyo recipe from long ....thanks,pooja.

Anonymous said...

Hey..very nicely explained and the pictures that you have pasted explain it better..checked so many different oondhiyun recipes,but couldnt find any as nice as yours

Anonymous said...

hi pooja, i did tried your undhiyu last week and tured out very well, every one enjoyed very much..

thanks for being there
kajal shah

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