Undhiyu - Special mix vegetable curry - Gujarati Cuisine Recipe Video
Undhiyu-Special mix vegetable curry is a delicious dish from Indian cuisine. Your guest and friends will be impressed if you treat them with this Undhiyu-Special mix vegetable curry. Watch how bhavana prepares this heavenly dish in this step by step video.
Ingredients
| Baby eggplants | 2 Small | |
| Gram flour | 1 Tablespoon (For the eggplant filling) | |
| Oil | 2 Tablespoon | |
| Mustard seeds | 1 Teaspoon (Optional) | |
| Carom seeds | 1 Tablespoon | |
| Asafoetida | 1⁄2 Teaspoon | |
| Water | 1 Cup (16 tbs) (Use as required) | |
| Papdi beans/Soya beans | 350 Gram | |
| Eggplants | 400 Gram, cut into pieces | |
| Cumin powder | 1⁄2 Teaspoon | |
| Methi muthiya | 5 Medium | |
| Potato | 200 Gram (Boiled and fried) | |
| Sweet potato | 150 Gram (Boiled and fried) | |
| Purple yam | 150 Gram (Boiled and fried) | |
| Banana | 1⁄2 Medium, sliced with the skin on | |
| Fresh cilantro | 1 Tablespoon, chopped finely (For the garnish) | |
| For the masala | ||
| Crushed peanuts | 1 Tablespoon | |
| Sesame seeds | 2 Tablespoon | |
| Coriander powder | 1 1⁄2 Teaspoon | |
| Cumin powder | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Cashews | 2 Tablespoon | |
| Raisins | 1 Tablespoon | |
| Shredded coconut | 1 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Green chili paste | 1 Teaspoon | |
| Fresh cilantro | 2 Tablespoon, chopped finely | |
| Fresh green garlic | 1 1⁄2 Tablespoon, chopped | |
| Salt | 1 Teaspoon (Use as per taste) | |
Things You Will Need
1. Pressure cookerDirections
GETTING READY
1. Remove the seeds from 3/4 of the papdi beans and leave the rest as it is. Set aside for the cooking later.
MAKING
2. In a bowl mix together crushed peanuts, sesame seeds, coriander powder, cumin powder, turmeric powder, cashews, raisins, coconut, brown sugar, ginger, garlic and green chili paste, freshly chopped cilantro, green garlic and salt.
3. Take the baby eggplants, slit each into four without cutting it all the way through.
4. From the above prepared spice mixture, separate a little, mix some gram flour with it and stuff into the slit eggplants.
5. Take a pressure cooker, heat a couple of tablespoons of oil, add carom seeds and asafoetida.
6. Add the stuffed baby eggplants and the prepared masala. Add a little water and stir gently.
7. Add the surti papdi lilva and the cut eggplants and stir everything well. Add cumin powder and stir gently to mix.
8. Add more water if required. Add the methi muthiya and close the lid of the pressure cooker and cook till you hear 5 whistles of pressure release.
9. Once done, open the pressure cooker and add the root vegetables - the potato, sweet potato and purple yam and stir in gently.
10. Finally add the bananas and keep the heat on low for just a few minutes to incorporate all the flavors.
SERVING
11. Garnish with freshly chopped cilantro and serve warm with puris, roti or rice.
1. Remove the seeds from 3/4 of the papdi beans and leave the rest as it is. Set aside for the cooking later.
MAKING
2. In a bowl mix together crushed peanuts, sesame seeds, coriander powder, cumin powder, turmeric powder, cashews, raisins, coconut, brown sugar, ginger, garlic and green chili paste, freshly chopped cilantro, green garlic and salt.
3. Take the baby eggplants, slit each into four without cutting it all the way through.
4. From the above prepared spice mixture, separate a little, mix some gram flour with it and stuff into the slit eggplants.
5. Take a pressure cooker, heat a couple of tablespoons of oil, add carom seeds and asafoetida.
6. Add the stuffed baby eggplants and the prepared masala. Add a little water and stir gently.
7. Add the surti papdi lilva and the cut eggplants and stir everything well. Add cumin powder and stir gently to mix.
8. Add more water if required. Add the methi muthiya and close the lid of the pressure cooker and cook till you hear 5 whistles of pressure release.
9. Once done, open the pressure cooker and add the root vegetables - the potato, sweet potato and purple yam and stir in gently.
10. Finally add the bananas and keep the heat on low for just a few minutes to incorporate all the flavors.
SERVING
11. Garnish with freshly chopped cilantro and serve warm with puris, roti or rice.
Editors Review
If you're in the mood of making some Gujarati food, then you must try this special curry. Chef Bhavna shows the traditional way of making the mixed vegetable curry, step by step. It is called Undhiyu in Gujarat. Your guest and friends will be impressed if you treat them with the Undhiyu. Watch the video for the detailed recipe.
Chef
