Undhiyu-Special Uttarayan Lunch

Name: Undhiyu-Special Uttarayan Lunch
Total time: 7200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup roasted besan/besan sev; 3 tbsp roasted peanuts coarse powder; 3 tbsp roasted til; 3 tbsp dessicated coconut; 2 tbsp dhanajira powder; 2 tbsp Kashmiri chilli powder; 1/2 tsp haldi; 1 tsp garam masala; 2 tbsp sugar; 2 tbsp lemon juice; 1-2 tbsp oil; 1/4 cup coriander; 1/2 tsp salt; 4-5 spicy green chillies; 1 " piece ginger; 2 " piece tender turmeric; 1/2 cup green garlic/garlic; 1 cup coriander; 1/2 tsp salt; 1/2 lemon's juice; 1 1/2 cups methi leaves; 1/2 cup coriander; 1/2 tsp salt; 1/2 cup besan; 1/2 cup wheat flour; 1 / 2 cup rava; 1 tbsp green masala paste; 1/4 tsp haldi; 1 tsp chilli powder; 1 tsp dhanajira powder

Bina Anjaria @bina_anjaria_123

Undhiyu is a must-hsve popular Gujrati sabzi
Made with a blend of all fresh winter vegetables.
I made it this weekend itself to be free on the 14 th of January to fly 🪁🪁🪁🪁

Bina Anjaria @bina_anjaria_123

Undhiyu is a must-hsve popular Gujrati sabzi
Made with a blend of all fresh winter vegetables.
I made it this weekend itself to be free on the 14 th of January to fly 🪁🪁🪁🪁

Saved

Ingredients

2 hours

10 servings

For Masala:
1 cuproasted besan/besan sev
3 tbsproasted peanuts coarse powder
3 tbsproasted til
3 tbspdessicated coconut
2 tbspdhanajira powder
2 tbspKashmiri chilli powder
1/2 tsphaldi
1 tspgaram masala
2 tbspsugar
2 tbsplemon juice
1-2 tbspoil
1/4 cupcoriander
1/2 tspsalt
For Green Masala Paste:
4-5spicy green chillies
1" piece ginger
2" piece tender turmeric
1/2 cupgreen garlic/garlic
1 cupcoriander
1/2 tspsalt
1/2lemon's juice
For Muthiya:
1 1/2 cupsmethi leaves
1/2 cupcoriander
1/2 tspsalt
1/2 cupbesan
1/2 cupwheat flour
1/ 2 cup rava
1 tbspgreen masala paste
1/4 tsphaldi
1 tspchilli powder
1 tspdhanajira powder
1 tbspsugar
1 tbspoil
1/4 tspsoda
1 tbsplemon juice
3-5 tbspwater
For Vegetables:
200 gmspurple yam
200 gmsbaby potatoes
200 gmsmall brinjals(ravaiya)
100 gmvadhwani chillies
250 gmsmix dana seeds-tuver, vaal, peas and green chana
250 gmsmix beans-Surati papdi and valod papdi
Other Ingredients:
2 cupsoil(from this about 3/4 cup gets used)
2 tbspchilli powder
2 tbspdhanajira
1 tbspsalt
1 tsphaldi
1 tspgaram masala
1 tbspundhiya masala (if available)
1 tbspsugar
3tomatoes crushed
2 tsptamarind pulp/lemon juice
1/2 cupcoriander
1 pinchsoda for boiling seeds and papdi
2 cupswater
For Tempering:
5-6 tbspoil
1 tsprai
1 tspjira
2bay leaves
5-6red chillies
1cinnamon stick
3-4cloves
1 tspajwain
1 tspvariyali
1/2 tsphing

Saved

Steps

2 hours

1

For Masala:
In a mixer,crush sev, groundnuts and other ingredients and take in bowl. Add in oil and coriander and get a binding-type masala mixture
2

Green Masala Paste:
Ready green garlic, coriander and other ingredients and crush in mixer. Wash and keep all danas and beans papdi ready.
3

For Vegetables:
Peel and dice the purple yam. Peel potatoes and give 1 cut. Ready the brinjals with a cut on it's base. Give a slit in vadhwani chillies and remove the seeds. Keep ready.
4

For Muthiya:
Take methi leaves, green masala paste,coriander, flours, masalas, salt, sugar, oil and mix
Add in soda and lemon juice
Knead a medium stiff dough using 4-5 tbsp of water. Rest dough for 10 minutes.
5

Make small ball shaped muthiyas
Heat oil for deep fry in a cooker(to reduce the vessels for washing later on😁). Deep fry muthiyas on medium flame and keep ready. (This oil gets the nice methi leaves flavour. Use this oil as required in the recipe.)
6

Now deep fry purple yam, potatoes, ravaiyas and vadhwani chilliesin the same oil. Note to fry vegetables to 50% level only. Keep ready.
7

Now fill masala prepared earlier into the slit potatoes, ravaiya and chillies. Remove extra oil from cooker and add in ajwain and hing
8

Add in the dana seeds and beans papdi. Mix in salt, sugar pinch soda. Add in the dry masalas, 2-3 crumbled muthiyas and 2 tsp prepared masala.
9

Mix well and add 1 cup water. Close lid and cook for 4-5 minutes stirring in between.
Meanwhile, mix masala in fried yam also. Open cooker and place yam layer
10

Arrange potatoes and ravaiyas also. Also place the leftover prepared masala. Add in 1 1/Cups of water. Close lid of cooker and cook to 2 whistles. Heat 5-6 tbsp oil in a big heavy bottomed kadhaai.
11

For Final Tempering:
When heated add in rai, jira and other khada masalas. Add in the green masala paste and saute for 2 minutes. Now mix in haldi, chilli powder, dhanajira, garam masala, undhiyu masala, salt,sugar and mix for 1 minute. Add in some water and cook masalas for 1 minute. Add in 3 tomatoes crushed and cook until the oil separares.
12

Add in tamarind pulp and cook for 1 minute. Taste for salt and spiciness and adjust accordingly.Add in 1/2 cup water and bring to a boil Now open cooker and add in all the cooked vegetables. Place the muthiyas and vadhwani chillies also on top.
13

Without mixing,close lid of the kadhaai and simmer for 8-10 minutes. Switch off gas and open lid after 5 minutes. A super delicious
UNDHIYU is ready to serve. Mix gently.
14

Serve hot.
I have served with puri, kadhi and rasagulla.
15

ENJOY
THE KITE 🪁 FESTIVAL
WITH
FAMILY👪 AND
FRIENDS👭👬
HAPPY COOKING😊
HAPPY UTTARAYAN