undhiyu recipe

Undhiyu a traditional gujarat curry prepared with many vegetables and dhokli muthiya,is a must have item on festivals like uttarayan,diwali and special occasions like marriage parties.This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves,surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter.

Ingredients:

Ingredients for muthiya(dhokli):

1 cup gram flour(besan)

1 1/2 cups chopped fenugreek leaves

1/2 tsp red chilli powder

1/4 tsp turmeric powder

A pinch of baking soda

1 1/2 tsp sugar

1/4 tsp lemon juice

salt to taste

1 tsp oil+for deep frying

For masala:

1/4 cup grated coconut(fresh or dry)

1/3 cup roasted peanut powder

1/2 tsp sesame seeds

1/4 cup finely chopped coriander leaves

1/2 tsp green chilli ginger garlic paste

1 tsp sugar

1/2 tsp lemon juice

salt to taste

For curry:

3-4 small brinjal

6-7 baby potatoes(or large pieces of potato)

1/2 cup surti papdi,strings removed

1/2 cup valor papdi,strings removed

1/2 cup tuvar lilva

1/2 cup chopped yam or sweet potato,optional(cut into 1 1/2-inch pieces)

1/2 cup green peas

A pinch of asafoetida(hing),optional

1 tsp red chilli powder

1/2 tsp cumin-coriander powder

1/3 tsp turmeric powder

1/4 tsp garam masala powder,optional

salt to taste

1/2 cup cooking oil

1 cup water

Make to Make Muthiya(Dhokli):

1.Take 1 cup flour,1 1/4 cup fenugreek leaves,1/2 tsp red chilli powder,1/4 tsp turmeric powder,a pinch of baking soda.1 1/2 tsp sugar, 1 tsp oil and salt in a medium bowl.

2.Mix all ingredients with a spoon,add water as needed and make soft dough as shown in the photo.if the dough turns sticky,don't worry.if it is too sticky then add few tsp of gram flour and mix well.

3.Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it.Heat the oil over medium flame to deep fry the muthiyas.

4.Deep fry muthiyas(3-4 at a time depending on the size of a pan)over low-medium flame until they turn light golden brown and outer layer turns crispy.Don't deep fry them over high flame as they may remain uncooked from inside.

5.Remove them using slotted spoon and transfer over paper napkin to a palte.Methi Muthiyas are ready.

Method to Make Masala:

1.Prepare stuffing masala;take all masala ingredients(1/4 cup grated coconut,1/3 cup roasted peanut powder,1/2 tsp sesame seeds,1/4 cup fresh coriander leaves,1/2 tsp tsp green chilli,ginger garlic paste,1 tsp sugar,1/2 tsp lemon juice and salt in a medium bowl.

2.Mix them well using a sppon and taste it.it should have strong spicy,mild sweet,mild sour and salty taste.if required,add more seasonings.

Method to Make Curry:

1.Take all vegetables required to make the undhiyu.

2.Peel the potatoes and remove stems from brinjal.Make a criss-cross cut on brinjal and potato from the topside until 3/4th length.Make sure not to separate the segments.Stuff the veggies with prepared masala(as shown in the photo).

3.Heat 1/2 cup oil in 3-liter or 5-liter steel/aluminum pressure cooker over medium flame.Add a pinch of asafoetida and saute for 10-seconds.Add surti papadi,valor papdi,tuvar liva,green peas,yam and salt.Mix well and cook for 2-3 minutes.

4.Add 1 tsp red chilli powder,1/3 tsp turmeric powder,1/2 tsp cumin-coriander powder and 1/4 tsp garam masala powder.

5.Mix well and cook for 3 minutes.

6.Add stuffed brinjal and potato.Sprinkle some salt over it.

7.Add 1 1/2 cups water.Add gried dhokli methi muthiya over it.

8.Close the lid and cook over medium flame for 3 whistles.Turn off the flame.Open the lid after pressure releases naturally(10-15 minutes).

9.Gently mix the curry with a spatula.Do not over mix as the veggies and muthiya may break.Garnish with fresh coriander leaves and serve hot with poori and shrikhand in lunch.

Serving ideas: serve it with poori and shrikhand in lunch or dinner on makar-sankranti(uttarayn-kite flying festival day)or on diwali as an authentic gujarati dish.