Undiyu Recipe

Undiyu is a traditional Gujarati dish which is made during the winter months because of the availability of the seasonal vegetables that go into making this flavourful dish. Kebabs of fenugreek leaves called Methi muthiya added to it enhance the flavour, and the aroma of fresh garlic leaves is divine!

Ingredients for the Methi muthiya:

  • 1 bunch methi leaves
  • 1/2 kg wheat flour
  • 7 tbsps besan/gram flour
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til/sesame
  • 1 level tsp ajwain/Carom seeds
  • 1 tsp chilly powder
  • 3 tsps dhania/coriander powder
  • 1 tsp jeera/cumin powder
  • 5 tsps sugar
  • Coriander leaves
  • Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl and add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til, ajwain and the oil. Add the besan and wheat flour. Bind a dough as you would for pooris. Make into desired shape and deep fry.
You can eat them as they are or use it while making subzi.

Ingredients for the Undiyu:
Equal amounts of the following vegetables.

  • This is of 100 gms each
  • Peas
  • Tiny brinjals
  • Sweet potato
  • Flat beans/surti papdi
  • Potato
  • Raw banana
  • Methi muthiyas
  • 1/4 of a coconut grated
  • A bunch of coriander leaves chopped
  • 3 tbsps dhania/coriander powder
  • 2 tsps jeera/cumin powder
  • 1 tsp chilly powder
  • 1/4 tsp haldi
  • 6 green chillies
  • 2 inch piece of ginger
  • 10 flakes of garlic/ fresh garlic with leaves
  • 1 tsp ajwain/carom seeds
  • 2 tsps til/ sesame
  • 2tsps sugar
  • Juice of one lemon

Chop the sweet potato, raw Banana and potatoes into large pieces. Chop the brinjal and flat beans into half. Grind the green chillies, ginger and the garlic coarsely. Chop the garlic leaves fine.
Heat 5 tbsps oil in a pressure cooker. Add the ajwain followed by til. After they splutter add the vegetables, methi muthias, grated coconut, chopped coriander leaves, all the masalas, salt, sugar, lemon juice the ground paste and pour in one small glass of boiling water into it. Pressure cook for two whistles. Allow the vegetables to cook in the pressure. Remove the pressure only when the cooker has cooled down. Serve hot with rotis.

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