Cookbook:Undhiyu (Gujarati Mixed Vegetables)

Undhiyu (Gujarati Mixed Vegetables)
Category	Indian recipes
Servings	6–10
Time	2 hours
Difficulty

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Undhiyu is a mixture of a variety of different vegetables.

Ingredients

Chutneys

Green chutney	Brown chutney	Red chutney
Coriander leaves Jeera (cumin) Garlic Dahi Black salt Mint Salt Lemon juice Green chillies Ginger	Tamarind Mango powder Jaggery Salt Coriander powder	Red bell pepper Garlic Salt Red chilli Jeera (cumin)

Muthia

• ¼ cup wheat flour
• 2 spoons channa powder
• Rice flour
• Oil
• Chilli powder
• Lemon juice
• Green chillies
• Sugar
• Methi leaves

Undhiyu

• 1 cup thoghari (toor dal)
• Green chillies
• Garlic, minced
• Ginger, minced
• Coriander powder
• Methi (fenugreek) leaves
• Haldhi (turmeric)
• Salt
• Chilli powder
• Garam masala
• Ajwain
• Freshly-grated coconut
• Coriander leaves (cilantro)
• Mustard seeds
• Hing powder
• Onions, chopped
• Ghenasu (sweet potato), cut in chunks
• Yam, cut in chunks
• Carrots, diced
• Peas
• Lima beans
• Small eggplants
• Small potatoes

Procedure

Chutneys (optional)

1. Grind the ingredients for each chutney, and mix them together. It's best to make and serve all three, as they will each balance each other.

Muthia

1. Combine the flour and channa powder. Mix in rice flour, oil, chilli powder, lemon, green chillies, and sugar to make a dough. Adjust consistency with water as needed.
2. Add methi leaves, then shape the mixture into small, elongated balls.
3. Fry the muthia in oil, and keep aside.

Undhiyu

1. Crush the thoghari dal, green chillies, garlic, and ginger. Mix in the coriander powder, all the other spices, fresh grated coconut, and coriander leaves to make a masala paste.
2. Cut slits in the eggplant and potatoes, and stuff with the masala mixture. There will be masala left over.
3. Heat a small amount of oil in a pot. Add the mustard seeds, hing, onion, ghenasu, yams, carrots, peas, lima beans, and remaining masala. Stir well to combine.
4. Add the stuffed potatoes and eggplants. Add the muthia along with a little water to keep from burning.
5. Cook in a pressure cooker—just one whistle is enough.
6. To serve, pour a little of each chutney on top of the undhiyu. Top it with coriander leaves and coconut. Serve along with warm jalebi.