How to Prepare Quick Undhiyu (Gujarati Mixed Vegetables)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, undhiyu (gujarati mixed vegetables). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Undhiyu (Gujarati Mixed Vegetables) is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Undhiyu (Gujarati Mixed Vegetables) is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have undhiyu (gujarati mixed vegetables) using 60 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Undhiyu (Gujarati Mixed Vegetables):

1. Take For Beans
2. Get 300 grams Surati papdi Indian beans
3. Get 300 grams Vaal lima beans
4. Prepare 300 grams Tuvar dana fresh pigeon peas
5. Get 2 tbsp oil
6. Prepare 1/4 tsp carom seeds ajwain
7. Take 1/4 tsp asafoetida/ hing
8. Make ready 1/4 tsp turmeric powder haldi
9. Make ready 1 tsp coriander cumin powder dhanya jeera powder
10. Make ready 1 tsp red chilli powder
11. Take 1 tsp sugar
12. Get 1 tsp ginger garlic paste
13. Take To taste salt
14. Make ready 1/4 tsp water
15. Take For Muthia (fenugreek dumplings)
16. Get 1/4 cup wheat flour coarse or bhakri flour
17. Prepare 2 tbsp wheat flour
18. Get 3 tbsp chickpea flour besan
19. Get 1/2 cup fenugreek leaves (methi leaves) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them
20. Get 1 tsp ginger garlic paste
21. Make ready 1.5 tbsp oil
22. Prepare 1 tsp sugar
23. Prepare 1 tsp red chilli powder
24. Make ready 1 tsp coriander cumin powder
25. Take 1/4 tsp asafoetida hing
26. Get 1/4 tsp turmeric powder
27. Prepare 1 tbsp sesame seeds til
28. Make ready to taste salt
29. Take Some oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
30. Take For Masala
31. Get 3 cups coriander leaves washed and chopped finely
32. Get 1/2 cup coconut grated. I have used the dried shredded coconut
33. Make ready 2 tbsp ginger garlic paste
34. Make ready 1 tbsp green chilli paste or as per spice level needed
35. Make ready 1 tbsp sesame seeds til
36. Prepare 1/4 tsp asafoetida hing
37. Prepare 2 tbsp oil
38. Take 2 tbsp coriander cumin powder
39. Take 2 tsp garam masala
40. Prepare 1 tsp chilli powder I have used the spicy chilli powder
41. Prepare 2 tbsp sugar
42. Take 1 tbsp lemon juice
43. Make ready To taste salt
44. Take As required potato, sweet potato, purple yam, brinjal
45. Prepare 12 baby potato washed, peeled and slit
46. Make ready 12 small brinjal washed and cut into cubes
47. Take 1 sweet potato washed, peeled and cut into cubes
48. Get 300 grams purple yam washed, peeled and cut into cubes
49. Make ready 2 tbsp oil
50. Take 1/4 tsp carom seeds ajwain
51. Get 1/4 tsp turmeric powder haldi
52. Get 1/4 tsp asafoetida hing
53. Get 1 tsp coriander cumin powder dhanya jeera powder
54. Prepare 1 tsp red chilli powder
55. Make ready to taste salt
56. Make ready 1/4 cup water
57. Prepare For Assembling of Undhiyu
58. Take 3 tbsp oil
59. Get 1/4 tsp ajwain
60. Get 1/4 tsp water

Steps to make Undhiyu (Gujarati Mixed Vegetables):

1. Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli powder, coriander cumin powder,sesame seeds salt and asafoetida. Add ginger garlic paste, methi leaves, oil and sugar. Mix well. The mixture will resemble crumbs.
2. Add a tbsp of water gradually and knead into stiff dough. Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist.
3. Heat oil and deep fry the muthia till golden and crispy. Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu).
4. Cooking beans - - Wash and drain the bean (Indian beans, lima beans, green pigeon peas). In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle. Now add all the beans, red chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
5. Mix them well. Add water. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.
6. Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- - In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
7. Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu.
8. In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
9. Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker). Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.
10. Layering and cooking of vegetables - - In a big thick bottom pan, heat the oil. (I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida. Add the cooked bean mixture. Spread it in the pan
11. Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end.
12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
13. Add the second batch of vegetables and layer with the masala over it. Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well.
14. Open the lid. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

So that’s going to wrap this up for this exceptional food undhiyu (gujarati mixed vegetables) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!