How to Prepare Award-winning Gujarati Undhiyu
Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to prepare a special dish, Steps to Prepare Speedy Gujarati Undhiyu. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gujarati Undhiyu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gujarati Undhiyu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gujarati Undhiyu is 4 serve. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Gujarati Undhiyu estimated approx 60 minutes.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Gujarati Undhiyu using 37 ingredients and 10 steps. Here is how you can achieve it.
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Ingredients and spices that need to be Get to make Gujarati Undhiyu:
- Undhiyu Vegetables:
- 2 tablespoon Ghee
- 1 tablespoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida
- 1/2 cup Flat Green Beans, cut into 1/2 inch size pieces
- 1/4 cup Sweet Potatoes, peeled and cubed
- 1/4 cup Elephant yam
- 1/4 cup Purple yam, peeled and cubed
- 1/4 cup Raw Banana, peeled and cubed
- to taste Salt,
- Vegetables to be stuffed
- 5 Baby Potatoes, peeled, with 4 slits on top
- 5 Small Brinjal with 4 slits on top
- For Undhiyu Masala
- 1 cup Fresh coconut, grated
- 1/2 cup Coriander (Dhania) Leaves, chopped
- 4 cloves Garlic
- 1 inch Ginger
- 1 Green Chillies
- 3 teaspoons Sesame seeds
- 1/2 teaspoon Turmeric powder
- 3 teaspoon Coriander (Dhania) Seeds, roasted and powdered
- 1/2 teaspoon Red Chilli powder
- 1 tablespoon Lemon juice
- 2 teaspoons Sugar
- 1 teaspoon Salt, to taste
- for methia muthia
- 1/4 cup Methi Leaves (Fenugreek Leaves), finely chopped
- 1 cup Gram flour (besan)
- 1/4 teaspoon Enos Fruit Salt
- to taste Salt,
- 1 teaspoon Oil
- 1 Lemon, juice extracted
- 2 teaspoons Sugar
- 1/4 teaspoon Asafoetida
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder
Instructions to make Gujarati Undhiyu
- Firstly make the muthiyas.-In a small bowl combine all the ingredients for the muthia adding very little water to make firm dough. Divide the dough into 15 small portions. Shape them into ovals and lightly press them down.
- To pan fry the methi muthia in a paniyaram pan; preheat the pan add oil into the cavities of the pan. Place the muthia in the cavities and drizzle a little more oil on the top. Flip and turn to cook the muthia on all sides. Pan fry the muthia until browned on all sides.
- You can alternatively steam the Muthia's - Prepare a steamer and place the muthia in the steamer’s colander and allow it to steam for 10 minutes on medium-high heat. After 10 minutes you will notice the colour has changed to golden yellow.T urn off heat; take the colander filled with muthia’s out of the steamer and keep aside.
- Method To Make Undhiyu:Add all the ingredients for the Masala into a mixer grinder, add 1/4 to 1/2 cup of water and grind to make a smooth paste.
Fill the slit brinjals and baby potatoes with above filling mixture and keep aside. Keep the remaining filling aside. - There are two ways you can do the Undhiyu, one in a pressure cooker, which is much faster and also in a pan where we slow cook the Undhiyu.Pressure Cooker Method- Into a pressure cooker ; add in two tablespoon of ghee, add the ajwain seeds and allow it to crackle. Add the stuffed brinjal and baby potatoes.Add the yam, sweet potatoes, raw bananas and beans and layer it with the coconut mixture. Add 1/4 to 1/2 cup of water and pressure cook for 4 to 5 whistles and turn off the heat.
- Allow the pressure to release naturally. Once the pressure released, add the pan fried muthai's. Cover the pan and simmer for another 10 minutes and add more water if required. Cook until you notice all the vegetables and the muthias are well coated with the masala.
- Heavy Bottomed Pan Method- In a heavy bottomed Pan ; add in two tablespoon of ghee, add the ajwain seeds and allow it to crackle. Add the stuffed brinjal and baby potatoes and shall fry until partially cooked. This process is done on low heat, so it consumes less oil and also cooked evenly from the inside.
- Add the yam, sweet potatoes, raw bananas and beans and layer it with the coconut mixture. Add 1/4 to 1/2 cup of water and cover the pan and cook until the vegetables are cooked and coated well with the masala. This takes about half an hour.
- Once its three-fourth done, add the pan fried muthai's. Cover the pan and simmer for another 10 minutes and more water if required. Cook until you notice all the vegetables and the muthias are well coated with the masala.
- Adjust the taste by adding more or less of salt. Check the consistency of the dish to see if you need to add more or less water to suit your taste. Turn off the heat and transfer to a serving dish.Serve the Gujarati Undhiyu hot garnished with chopped coriander leaves and fresh coconut.serve and enjoy.
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