Open in Cookpad AppCooking Instructions
- 1
Combine the seeds and papdi in a pressure cooker. Add ½ cup of water, asafoetida powder, turmeric powder and salt. Allow 1 to 2 whistles.
- 2
Combine all the ingredients for muthiya EXCEPT the flours. Make dough. Add curd if it feels too dry.
- 3
Dip fry them till the outer layer looks crisp. Try to use the same oil for cooking undhiyu. It has nice flavour of methi and the spices.
- 4
Dip Fry potatoes and sweet potatoes.
- 5
Ravaiya: Combine all the ingredients for ravaiya. Cut ravaiya criss cross ¾ way down. Stuff the spice mixture in them. Keep aside.
- 6
- 7
Heat up oil (preferably the one you fried the muthiya) in a thick bottom kadhai. Crackle mustard, cumin and ajwain seeds. Add asafoetida powder, green chillies and green garlic. Allow it to fry for a few seconds. Add pressure-cooked veggies, diced brinjals, ravaiya, chilli paste, ½ tsp kashmiri chilli powder, salt and turmeric powder. Press them down to make an even layer.
- 8
Add hot water slightly below the level of the veggies. Cover and cook on low heat till the ravaiya and brinjals are cooked. Do not stir upside down in -between. Just stir lightly without breaking the layer you formed before adding water to avoid scorching. Once the ravaiya is ready, add chilli powder, salt if needed, dhanajeera powder, spice mix remained from ravaiya, chopped green garlic, garam masala, potatoes, lemon juice, sugar and tomatoes. Mix everything well without breaking ravaiya.
- 9
Layer up well again. Add hot water till the layer of the veggies. Cover and cook again for 5 min. Do not stir upside down. Put muthiya on the top. Stir well with light hands. Form a layer again.
- 10
After about 3 minutes,add chopped coriendar leaves. Combine well. Form a layer again and cook until covered till oil is seen on the top. Press the veggies lightly to help the oil float on the top. In case the shak dries up or feels less spicy or oily, you can heat up more oil spice it up with turmeric and chilli powder, quickly add water, and add all the other powder spices Boil it and pour it into the shak. Let the shak cook till it all blends well.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
I am a foodie. I love to eat a variety of dishes
Read more Similar Recipes
Undhiyu
It's a Gujarati dish... Made by so many vegetables and muthiya of methi..
Undhiyu
#lunch
Undhiyu and Thepla
#HFS Gujarati special makar sankrati dish Undhiyu with sweet and salty thepla.
Green undhiyu
#Winter21#KS#Vegetables#undhiyu#GA4#Week19#Methi#givingtuesdays#givebacktocommunity#potato
Surti Undhiyu
#HFS#Uttrayan_Special#CookpadIndia Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. This Undhiyu is served with Puri and shrikhand, this dish is a sure find at all Gujarati weddings in the winter months. Plus, it is a popular dish even in Gujarati households through the winter months.
Gujarati Undhiyu
Undhiyu, a traditional #gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as many veggies are required to prepare this curry and they are easily available only during winter.14th entry for "Recipes Marathon"Eat healthy #india.
Surti Undhiyu
#Win #Week8#Jan #W2Makar Sankranti special.Popular delicious nutritious delicacy from Gujarati cuisine.. Undhiyu prepared with special winter veggies, fenugreek muthiya flavoured with spicy fresh green garlic...served with wheat puff puris, jalebi on occasion of uttarayan festival!
Surti Undhiyu
Undhiyu is a very popular and famous winter dish from the state of Gujarat . Different kind of undhiyu is prepared in different regions of Gujarat . I specially love Surti undhiyu which is spicy and sweet at the same time. Surti undhiyu is prepared using surti papdi, small eggplants, bananas, potatoes, sweet potatoes and purple yam. Green Masala is used to prepare this dish which consists of loads of fresh coriander leaves, green garlic and fresh coconut. Muthiya made out of methi (fenugreek leaves) give it a really nice aroma and taste. This is a delicious dish which is only prepared during winters . Undhiyu is served with puri. It is a must dish during winters.#winter21#cookpadindia
Kathiyawadi undhiyu
Undhiyu
#ws1
Surti undhiyu
Surti Undhiyu
#GujaratiRecipes #winterUndhiyu is a traditional, absolutely delicious dish from Gujarat, made using some unique vegetables which are available only during the winters. There are various methods of preparing Undhiyu, some using only green masala which I have shown in this post and some using dry spice powders. Some use fresh coconut whereas some use roasted peanut powder and some, a combination of both.This particular undhiyu does not use any spice powders except for the muthiyas and is not on the sweeter side. But the taste is awesome. There's just one exception, the Undhiyu Masala used here, but that is totally optional!
Undhiyu
#ebook#Post_12#Date- 5/11/2019
Undhiyu
This is a famous dish Undhiyu which is cooked specially during winters & Sankranti celebration. Traditionally being ate with Puri or Roti or Parathas. So healthy option as its full of winter vegetables.#winter21
Surti Green Undhiyu
Undhiyu is a traditional winter favourite dish of South Gujarat and all Gujarati families.
Surati undhiyu
#Gujaratirecipes
Surti Undhiyu
#anniverasary Winter Special Undhiyu.Undhiyu is a Special Gujarati dish eaten during winter.It is extremely healthy and nutritious. Undhiyu can be eaten with Puri, Chapati or Parathas. It is prepared during Makarsankranti get togethers.
Nita Bhatia 
Papdi nu Undhiyu
#winter#post - 2 This is an Authentic. Surti's spl. in winter
Undhiyu
#gujaratirecipes
Undhiyu
#WS1
Ubadiyu / Matka Undhiyu
Ubadiyu is a famous dish from South Gujarat which is prepared during winters. Fresh spice paste is used to prepare ubadiyu. Vegetables are covered with this spice paste. There is a type of grass called 'Kalhar' which is used to to flavour this beautiful dish. Kalhar leaves are put in a earthen pot and then the prepared vegetables are put over it. Then again everything is covered with the leaves and the pot is put upside down in the fire and vegetables are cooked until just done.Here I have prepared ubadiyu at home without using kalhar leaves and earthen pot, yet it tastes really delicious. Ubadiyu is served with spicy green chutney and matho or masala chhash.#2021challenge#cookpadindia
Undhiyu
"Undhiyu" is a Gujarati mixed vegetable dish that is a regional specialty of Surat, Gujarat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu", which are fired from above. - As per WikipediaFor me it translates to heaven on a plate, comfort and mom's love (a bit cliché but, I only like the one she makes... All other recipes are pale in comparison for me). Interesting story... Every time my mom makes it she always has a long list of people to whom we have to send a portion to because they "love her undhiyu" secretly I hate it because then that means there's that much less of it for me to gorge on!It's seasonal and traditionally in our house it's made almost every other Sunday between the festivals of Diwali and Holi as the different greens and vegetables used are of the best flavour and quality during this period. Earlier they were only available during this period but now although they're available pretty much all year round the quality is not always the best.
Bijal 
Undhiyu
This dish is an authentic Gujarati recipe which is made by mixing a lot of green vegetables and a lot of local spices and is generally eaten but Puri during the winter season. #cookingwithdhara #cookingwithcookpad
Chapdi Tavo undhiyu
#sankrantiChapdi undhiyu is rajkot street foodIt’s a traditional Gujrati undhiyu recipe
Tasty masaledar Kathiyawadi undhiyu
#HFS#Cookpadgujarati-1#Cookpad# Kathiyawadi undhiyu
Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney
#week2of5 #lunch #mybestrecipe #surti undhiyu #Green Undhiyu recipe in step no.10Undhiyu is a kind of mix vegetable sabzi that is slightly on a sweeter side and has a variety of flavours in it. The recipe differs from city to city. This style is from Surat where we happened to stay for a few years. My mum learnt this dish from a 'Maharaj' in a girls' hostel.It is a custom to eat it on Uttarayan.My mum and my mum in law, the both are experts in making Undhiyu. They both have their own unique style. This Undhiyu recipe is a combination of both. It's super delicious.Jalebi recipe courtesy: Subhadra Arya
Winter Spoon Kathiyavadi undhiyu
#win#wéek6
Undhiyu
#Jan #W2Undhiyu is so called as it is derived from the Gujarati word ‘undhu,’ which means ‘upside down.’ An authentic way of cooking this entire dish is to cook it in earthen pots, called ‘matlu’ in Gujarati and ‘matka‘ in Hindi. The pots are sealed and placed upside down in a fire pit dug inside the ground. The slow-cooking in the earthen pot gives the dish an earthy and rustic flavor.An Undhiyu Recipe is usually bursting with flavors, aroma and textures because of the different veggies, a special masala and the muthias (fenugreek dumplings) that go in its making. Not just this, it is also a hearty and nutritious dish. Especially, this one, where I have also added less oil than what is generally added.
Kathiyawadi Undhiyu
#Nov #W4Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. 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.In different parts of Gujarat, it is prepared in different way; Surti style, Kathiyawadi style and Matla Undhiyu are three popular variations of it. In Surti Undhiyu, vegetables like brinjal, potato, raw banana etc, are stuffed with the masala made of coconut, peanut, etc. In Kathiyawadi Undhiyu, vegetables are not stuffed but its masala is little spicier than other styles. In Matla Undhiyu which is very popular in South Gujarat, vegetables are steam cooked in traditional Matla (clay pot) instead of pressure cooker and is known as Umbadiyu. Regardless of which way you prepare it, its delicious and tastes yummy.
Undhiyu
#Navratrisatvikfood - Undhiyu is a mixed vegetable curry which is a very popular Gujarati delicacy. It is a very nutritious and a wholesome dish as it has all the goodness of vegetables and greens. Traditionally it is prepared in clay pots, but to make it faster, pressure cooking method is perfectly fine. Made as a dry preparation, it is relished with poori. But it also tastes good with parathas or just plain chapattis. A lot of preparation goes into making this yummy vegetarian fare, but it is worth the effort. I personally prefer drizzling some ghee to the end product for some added flavour.
More Recommended Recipes
https://cookpad.wasmer.app/in/recipes/24058342
Comments