Because all of the vegetables, as well as the Methi muthia, are cooked in a pressure cooker, this delectable surti undhiyu dish takes little time. You may alternatively sauté the vegetables in a big pot or pan if you like. Undhiyu is a Gujarati mixed vegetable dish that is a Surat, Gujarat, India specialty. Because the meal is typically cooked upside down underground in clay pots called “matlu” that are burned from above, the name derives from the Gujarati word “undhu,” which means “upside down.” What are the ingredients you need to make this finger-licking good dish?
Ingredients – for the Muthadi/Muthiya
Methi leaves /Fenugreek Leaves (chopped) – 1 cup
Whole Wheat Flour/Roti ka atta – ¼ cup
Gram Flour /Besan – 4 tbsp
Coarse whole wheat flour /Dardarra Atta – 2 1/2 tbsp
Ginger Chilli Paste – ½ tsp
Turmeric/Haldi – ¼ tsp
Soda Bicarb – ⅛ tsp
Sugar – 1 tsp
Kashmiri Red chilli powder – ½ tsp
Coriander- Cumin/Dhania- Jeera powder – ¼ tsp
Salt – ¾ tsp or as per your taste
Oil – 2 tsp/oil for frying
Ingredients – for Undhiyu
Small potatoes / Alu – 7
Small brinjals / baingan – 7
Ripe Bananas/ Kela – 2
Purple Yam / Kand – 1 small 200 grams
Surti Val Papadi – 1 cup
Val Dana – ½ cup
Tuvar/ Tur Dana – ½ cup
Green Chickpeas / Harbara dana – ½ cup
Fresh coconut (grated) – 1 cup
Fresh Dhania / Cilantro – 2 cups
Green garlic / Hara lasun – ½ cup
Carom seeds / Ajwain – 1 tsp
Asafoetida / Hing – ¼ tsp
Soda bicarb – ¼ tsp
Ginger chilli paste/ Adrak Mirch paste – 1 tbsp
Turmeric/ Haldi – ¼ tsp
Sugar – 2 tbsp
Kashmiri Red Chilli Powder – 1 ½ tbsp
Coriander- cumin/ Dhania- jeera powder – 4 tbsp
Oil – ½ cup
Salt – 1 tbsp or as per your taste.
Step by step directions to cook Muthadi/Muthiya –
To make the muthadi, combine the chopped fenugreek leaves, gramme flour (besan), whole wheat flour (roti ka atta), coarse whole wheat flour (Dardarra Atta), turmeric (haldi), Kashmiri red chilli powder, coriander-cumin/ Dhania-jeera powder, sugar, Ginger Chilli Paste, salt, and soda bicarb in a large mixing bowl.
Then add a small amount of water, around 2-3 tbsp, and work it into a dough.
Take a tiny amount of oil in your palm and roll small round balls the size of a small lime after the dough is done.
Once all of the dough balls are finished, deep fried half of them at a time until golden brown on both sides, then transfer them to a paper napkin. These muthadis are delicious on their own, and if you’re preparing them ahead of time, keep them refrigerated in an airtight container once they’ve cooled.
Step by step directions to make Undhiyo –
To make the masala or stuffing for the undhiyo, place all of the fresh dania / cilantro, grated coconut, green garlic / hara lasun, salt, sugar, coriander- cumin/ Dhania- jeera powder, Kashmiri red chilli powder, Ginger chilli paste, turmeric, soda bicarb, and 2 tbsp oil in a large mixing bowl and mix everything together with your hands. After that, set it away.
12 cup oil (you may use the same oil you used to fry the muthadis) in a big skillet or wok, and after the oil is heated,
Add the Asafoetida / Hing, then the tuvar dana, then the val dana and harbara dana, then the surti val papdi, then the Carom seeds / Ajwain, then the Soda bicarb and mix thoroughly.
Then add 2-3 tbsp masala stuffing, mix well, and then add approximately 12 cups of water, mix well, and cover with a lid and simmer for 5 minutes on medium heat.
Remove the lid after 5 minutes and slit the brinjals in four pieces, keeping the bottom intact, and fill with the masala stuffing. Place all of the brinjals in the pan horizontally. Then add the purple yam (large cubes) that have been chopped up and spread out in the pan.
It’s now time to put the potatoes in. So, slice the tiny potatoes in half and stuff the pockets with the masala stuffing before placing all of the potatoes in the pan horizontally.
After that, spread about 2 tablespoons of the masala stuffing all over the vegetables, along with approximately 12 cups of water, and then cover the pan with a lid and a little water on the lid.
Cook for 20-25 minutes, or until the potatoes and brinjals are completely tender. Also, make sure the flame is turned down low.
Remove the lid after 25 minutes and examine the potatoes and brinjals with a toothpick to see whether they are done.
Fill the prepared masala stuffing mix inside the cut and sliced bananas and place them in a horizontal position in the pan.
Then add all of the mutandis and any remaining masala stuffing, and carefully press all of the vegetables down with a spatula. Then, over a low temperature, cover with a lid and cook for 10 minutes.
Remove after 10 minutes and serve while still hot.
If you want a gluten-free version, leave out the asafoetida. By omitting the garlic, you may produce a satvik or no onion undhiyu. This dish feeds 10 to 12 people. The recipe may easily be cut in half. Pooris and aamras or shrikhand are the ideal accompaniments to undhiyu. This nutritious vegetable casserole goes well with soft phulkas, jowar roti, or bajra roti.