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undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu |
Tarla Dalal
16 December, 2024
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undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images.
Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil.
Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu.
As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive.
Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season.
The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to.
Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good.
To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart!
Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.
Oondhiya, Undhiyu, Gujarati Undhiyu Recipe recipe - How to make Oondhiya, Undhiyu, Gujarati Undhiyu Recipe
Tags
Preparation Time
25 Mins
Cooking Time
45 Mins
Total Time
70 Mins
Makes
4 servings
Ingredients
For The Methi Muthias (makes Approx. 18 To 20)
Other Ingredients For Oondhiya
To Be Mixed Together For Coriander-coconut Masala
For The Garnish
Method
For the methi muthias
- Combine the fenugreek leaves and a little salt in a bowl and mix well. Allow to stand for 5 to 7 minutes and squeeze out all the liquid form the fenugreek leaves.
- Add all the remaining ingredients and knead into a soft dough, adding water only if required.
- Divide the dough into 18 to 20 equal portions and shape each portion roughly into a round by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep fry the muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
How to proceed to make oondhiya
- Make a criss-cross slit on each baby potato, banana piece and brinjal taking care not to separate the segments.
- Stuff the vegetables evenly using ½ of the coriander-coconut masala mixture and keep aside.
- Combine the surti papdi, purple yam, yam, toovar dana and the remaining masala mixture in a bowl, mix well and keep aside to marinate for 8 to 10 minutes.
- Heat the oil in a pressure cooker, add the carom seeds, asafoetida and soda-bi-carb and sauté on a medium flame for a few seconds.
- Add the stuffed baby potatoes and brinjal, all the marinated vegetables, salt and 2 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles.
- Allow the steam to escape before opening the lid.
- Transfer the cooked vegetables into a big non-stick pan, add the stuffed bananas and methi muthias, toss gently and cook on a slow flame till the bananas are tender, while stirring occasionally.
- Serve the oondhiya hot garnished with coriander.
Oondhiya, Undhiyu, Gujarati Undhiyu Recipe recipe with step by step photos
Nutrient values (Abbrv)per plate
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