This is my all time favorite Gujarati dish! Every winter when it was in season my dad used to bring it home fro lunch almost every Sunday from a place in Kalbadevi (Mumbai) called 'Kashiram Bhajiyawala' . There used to be a line literally a mile long from 10 am in the morning for this speciality available especially since it is made only in winter due to the availability of some of the ingredients that go into its preparation. Since we bought from Kashiram so often the owner who was always present became friends with my dad and still is today.
I got my passion for Gujarati food from my dad who is bigg gujju food buff himself..I cherished the times we went out for a Gujarati thali or brought a tiffin home. My brothers on the other hand still dread those days! :)
Ever since I moved to the US I have been craving Undhiyu more and more and when I spotted the frozen undhiyu vege mix in the Indian store I knew that my life would be changed forever! I asked several gujju friends to send me the recipe and after tweeking it n combining theri recipes, I finally learnt how to create this special dish!
I made the day my husband's Gujrati friend was visiting coz I knew if someone could validate the authenticity of my Undhiyu it would be her. And her response was "OMG! This is just like my moms!". That was all I needed to hear! She told me her mom took hours making it and that She was shocked that I had actually attempted to try and make Undhiyu here in the US. Totally made my day and was worth all the effort that went into its preparation! :)
Surti Undhiyu
Prep Time : 20 mins; Cooking Time : 40 mins Serves: 5-6 servings
Ingredients
1 packet frozen Undhiyu mix(available at most Indian stores in season) or
½ cup surti papdi/Valor
1/4 cup Papadi na dana
½ cup raw banana unpeeled and sliced into thick circles
½ cup Yam chunks
1 cup small brinjals slit or regular brinjal cut into medium sized cubes.
3-4 medium sized russet potatoes cut into medium sized cubes(same size as all the veges)
For the Masala Paste:
½ cup coriander leaves
¼ cup fudina(mint) leaves
3-4 green chillies
1 small pieces of ginger
5-6 cloves of garlic
Salt to taste (carefully)
1-2 tbsp. sugar (as per taste)
2-3 tbsp yogurt
2 tbsp lemon
3-4 tsp undhiyu Masala from everest(available at Indian stores)
For methi ghatta:
1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)
1 cup besan
1tsp dhana(coriander pwd)
2 tsp jeera pwd
1 tsp haldi pwd
1 tsp. red chilli powder
1 tsp grama masala pwd
1 tsp whole jeera
1 tbsp kasuri methi
1 green chilli finely chopped
1 tbsp coconut (optional)
Salt to taste
Method
For Methi muthias:
Mix all the above ingredients and make slightly stiff dough. Use oil to get smooth dough. Make small oval ball and deep fry the muthias till cooked thru and nicely brown. Strain and keep aside.
For Undhiyu gravy:
In a blender make a paste of the coconut, kotmir, fudina, green chillies, ginger, garlic and lemon juice and the Undhiyu Masala
Take oil in a non stick pot and fry the above paste till oil separates. Add the yogurt and sugar and blend it into the Masala. Then add the potatoes and cook then in this mixture till almost done. This step infuses the potatoes with the Undhiyu flavor which otherwise would taste bland inside.
Then slowly add all the vegetable and mix gently till well coated with the Masala. Cook for 20 min-30 mins on slow flame till Undhiyu aroma fills the air. Add water as needed if gravy is too thick. Finally add the muthias and mix again. And heat for 5-7 Min's till heated thru and serve garnished with coriander or thin sev/coconut.
Serve with hot puris or rotis.
Cheers to Gujrati food!
I got my passion for Gujarati food from my dad who is bigg gujju food buff himself..I cherished the times we went out for a Gujarati thali or brought a tiffin home. My brothers on the other hand still dread those days! :)
Ever since I moved to the US I have been craving Undhiyu more and more and when I spotted the frozen undhiyu vege mix in the Indian store I knew that my life would be changed forever! I asked several gujju friends to send me the recipe and after tweeking it n combining theri recipes, I finally learnt how to create this special dish!
I made the day my husband's Gujrati friend was visiting coz I knew if someone could validate the authenticity of my Undhiyu it would be her. And her response was "OMG! This is just like my moms!". That was all I needed to hear! She told me her mom took hours making it and that She was shocked that I had actually attempted to try and make Undhiyu here in the US. Totally made my day and was worth all the effort that went into its preparation! :)
Surti Undhiyu
Prep Time : 20 mins; Cooking Time : 40 mins Serves: 5-6 servings
Ingredients
1 packet frozen Undhiyu mix(available at most Indian stores in season) or
½ cup surti papdi/Valor
1/4 cup Papadi na dana
½ cup raw banana unpeeled and sliced into thick circles
½ cup Yam chunks
1 cup small brinjals slit or regular brinjal cut into medium sized cubes.
3-4 medium sized russet potatoes cut into medium sized cubes(same size as all the veges)
For the Masala Paste:
½ cup coriander leaves
¼ cup fudina(mint) leaves
3-4 green chillies
1 small pieces of ginger
5-6 cloves of garlic
Salt to taste (carefully)
1-2 tbsp. sugar (as per taste)
2-3 tbsp yogurt
2 tbsp lemon
3-4 tsp undhiyu Masala from everest(available at Indian stores)
For methi ghatta:
1 cup methi leaves fresh/frozen (if not available use dried kasuri methi which works as a good substitute)
1 cup besan
1tsp dhana(coriander pwd)
2 tsp jeera pwd
1 tsp haldi pwd
1 tsp. red chilli powder
1 tsp grama masala pwd
1 tsp whole jeera
1 tbsp kasuri methi
1 green chilli finely chopped
1 tbsp coconut (optional)
Salt to taste
Method
For Methi muthias:
Mix all the above ingredients and make slightly stiff dough. Use oil to get smooth dough. Make small oval ball and deep fry the muthias till cooked thru and nicely brown. Strain and keep aside.
For Undhiyu gravy:
In a blender make a paste of the coconut, kotmir, fudina, green chillies, ginger, garlic and lemon juice and the Undhiyu Masala
Take oil in a non stick pot and fry the above paste till oil separates. Add the yogurt and sugar and blend it into the Masala. Then add the potatoes and cook then in this mixture till almost done. This step infuses the potatoes with the Undhiyu flavor which otherwise would taste bland inside.
Then slowly add all the vegetable and mix gently till well coated with the Masala. Cook for 20 min-30 mins on slow flame till Undhiyu aroma fills the air. Add water as needed if gravy is too thick. Finally add the muthias and mix again. And heat for 5-7 Min's till heated thru and serve garnished with coriander or thin sev/coconut.
Serve with hot puris or rotis.
Cheers to Gujrati food!
