Kathiyawadi Undhiyu

Kathiyawadi Undhiyu is a one pot vegetable meal. It is a hallmark of Gujarati cuisine. Undiyu is prepared in winters using root vegetables, fresh beans and seasonal veggies.

Root vegetables used includes purple yam, sweet potatoes and baby potatoes. It is combined with fresh beans like cluster beans, flat green beans, broad beans and  fresh green chickpeas ( Jinjara). To them are added other vegetables like raw/ ripe banana, Cauliflower, Egg plant, tomatoes and frozen green peas.

“Methi na muthiya” are added to array of vegetables. They are small Deep fried balls made out of fenugreek leaves and spices.

In my recipe I have only used a few of the above mentioned vegetable as all of them were not available just now. I have used cluster beans, potatoes, egg plants, tomatoes, cabbage and frozen peas.

This is a Vegan recipe. I have made it Satvik as well, as we do not add onion or garlic when it cook it for lunch. It can be added.

Usually preparing Undhiyu is a Long process that takes a lots of patience as well as oil. The version that I am sharing today is an easy and healthy one. As I have pressure cooked the vegetables. It will save on lot of cooking time. Alternatively we can also cook vegetable in a pot of water.

If you are looking for some other authentic kathiyawadi or Gujarati recipes do try out Sev tameta nu saak, Gujrati Kadhi – Yogurt Soup  and Khichadi – Spicy vegetable and lentiles hotchpotch.

Most amazing thing about Undiyu is I have grown up eating it, by did not had proper recipe for it. So first thing I asked my mummy to make as I landed in my home town Rajkot was Undhiyu. I am going to share a detailed step by step pictorial recipe of the same with you all as well. It can be served along with phulka roti and bed of rice.

In a few weeks time I would be going to my in laws place, in Mumbai. My MIL is an excellent cook as well. I am planning to flood my blog with all authentic Gujarati recipes. So stay tuned for more 😀.

Ingredients:

“Vegetables to Pressure cook”
4 Potatoes small
4 egg plant small
50gms Cluster beans
50 gms cabbage

“Vegetables “
50 gms green peas (frozen)
2 tomatoes small chopped
2 Chilli diced
1/2 inch ginger finely chopped

“For tempering”
2 1/2 table spoon peanut oil
1 tea spoon mustard seeds

“Others”
12-15 methi muthiya
50-60 ml water

“Spices”
Salt to taste
1 1/2 tea spoon Red Chili
2 tea spoon Coriander powder
1 tea spoon turmeric powder
1 tea spoon garam masala
1 tea spoon sugar ( optional can adjust according to taste )
1 table spoon fresh lemon juice

“For garnishing”
Coriander leaves
Pomegranates seeds
Lemon wedge

“Preparation”

Cut all vegetables, Next pressure cook the vegetables listed: potatoes, sweet potatoes, cluster beans, egg plants. Add water enough to cover all vegetables and pressure cook it for 3 whistle. Let it rest for 10 minutes, drain out extra water and keep vegetables aside for later use. Optionally you can also add vegetables like purple yam, sweet potatoes, flat green beans, broad beans and fresh green chickpeas ( Jinjara).

 

In a large deep pan, add oil. Once it is hot add mustard seeds followed by green chilies, tomatoes and peas. (If using fresh peas, pressure cook it with other vegetables) Cook it for 2-3 minutes 

Add pressure cooked vegetables, followed by spices listed: salt, turmeric powder, red Chili powder, coriander powder, garam masala, sugar and lemon juice. Next add methi na muthiya.

Add 50-60 ml of water and cook vegetable for next 4-5 minutes.

Transfer it into serving bowl, garnish it with pomegranate seeds, coriander leaves and lemon wedge. Serve hot with phulka roti.

Recipe for “Methi Na Muthiya”

Methi Muthiya ( makes 20-22 )

Ingredients:

100 gms Methi ( fenegreeks)
150 gms chick peas flour
10-12 fennel seeds
15-20 sesame seeds
Oil to deep fry

“Spices”
Salt to taste
1 tea spoon Red Chilli powder
1 1/2 corriender powder
1/2 turmeric powder
1/2 garam masala
Punch of hing (Asafoetida)
1/2 tea spoon sugar
1/4 tea spoon soda bicarbonate
1/2 tea spoon Lemon juice
1/2 table spoon oil
2-3 table spoon water

“Preparation”

In a deep bowl add washed and chopped fenugreek leaves. To that add chickpeas flours and all the spices listed: Salt, Red Chili powder, coriander Powder, Turmeric Powder, Garam Masala, Hing/Asafoetida (if making a vegan version please skip it) Sugar, soda bicarbonate and Lemon Juice. Give it all a mix.

Add water to the mixture to form the dough that is hard in consistency. Add 1 table spoon of hot oil to dough. Form small balls from the dough about 1/2 inch size. 

Heat oil in a deep pan, once hot deep the Balls and fry until golden. 

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