Undhiyo/oondhiya | How to make Undhiyo/oondhiya

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ByDisha Khurana
Created on 29th Nov 2015
  • Undhiyo/oondhiya, How to make Undhiyo/oondhiya
Undhiyo/oondhiyaby Disha Khurana
  • Undhiyo/oondhiya | How to make Undhiyo/oondhiya (57 likes)

  • 2 reviews
    Rate It!
  • By Disha Khurana
    Created on 29th Nov 2015

About Undhiyo/oondhiya

A regional Gujrati recipe I recently learnt from my Mom who is originally from Gujrat herself.

The delicious and mouthwatering Undhiyo/oondhiya is a famous dish of Gujarat and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Undhiyo/oondhiya is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Undhiyo/oondhiya. Disha Khurana shared this Undhiyo/oondhiya recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Undhiyo/oondhiya. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Undhiyo/oondhiya recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Undhiyo/oondhiya

Ingredients to make Undhiyo/oondhiya

  • 100 gm Papdi / broad beans
  • 100 gm Surti papdi / flat green beans
  • 100 gm Tuarfal / fresh pigeon peas
  • 50 gm - Whole Green Moong (Sprouted)
  • 50 gm - Hara Chana / Green Chick Peas (sprouted)
  • 1 Raw Banana (sliced)
  • 1 medium Surti Kand / Purple Yam (sliced)
  • 1 medium Sweet Potato / Shakarkand (sliced)
  • 1 medium Potato (sliced)
  • 1 cup Fresh Green Garlic (roughly chopped)
  • 1 cup Coriander (roughly chopped)
  • 4 Green Chili (roughly chopped)
  • 5 small Brinjal (slit into 4 pieces keep the stem intact)
  • 3 Tomatoes (finely chopped)
  • 1 inch Ginger Piece
  • 1 tbsp Gram Flour / Besan
  • 1 tsp Carom seeds (ajwain)
  • 1 tbsp Jeera powder
  • 1 tbsp Dhania/Coriander powder
  • 1 tsp Jeera/Cumin seeds
  • 1 tsp Red Chili Powder
  • Juice of 2 lime
  • 5 tbsp oil
  • 1 1/2 tbsp Sugar
  • 1 tsp Turmeric
  • Salt to taste
  • For Muthiya:
  • 1 cup Methi / Fenugreek (chopped squeezed & water removed)
  • 4 tbsp Besan/ Gram Flour
  • Juice of 1/2 lime
  • 1 tbsp oil
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Sugar
  • 1/2 tsp Jeera/Cumin Powder
  • 1/2 tsp Dhania/Coriander Powder
  • 1/4 tsp Red Chili Powder
  • Salt to taste
  • Oil for Deep frying

How to make Undhiyo/oondhiya

  1. For Muthiya - Mix all the ingredients for muthiya and make a hard dough, shape into small roundels and deep fry. Remove on a absorbent paper and keep aside.
  2. In a mixer, roughly grind green garlic, coriander, green chili, ginger, 1/2 tsp lemon juice, salt to taste and keep aside.
  3. In a bowl mix 1 tbsp besan, 1/2 tbsp dhania powder, 1/2 tbsp jeera powder, 1 tsp lemon juice, 2 tbsp water, 1/2 tbsp sugar, 1/2 tsp turmeric, 1/2 tsp red chili powder, Salt to taste and keep it ready
  4. Fill the above dry spice mixture into the small brinjals and rub it onto the kand/purple yam, sweet potato, potato, raw banana slices and keep aside.
  5. Heat 4 tbsp oil in a pan, add cumin seeds and carom seeds (ajwain), let them splutter for a minute & add the roughly grounded mixture. Saute & cook for 2 minutes.
  6. Add the sprouts (hara chana and moong) and tuarfal/pigeon peas and saute for a minute. Now cover the pan and let it simmer for 3-4 minutes on a low flame.
  7. After 4 minutes, remove the cover and add both kinds of papdi. Saute for a minute & let it simmer for another 3-4 minutes
  8. Add the remaining dry spices and saute for a few seconds. Add the vegetables marinated with the spice rub and mix everything to combine. Add half a glass of water, cover and let the vegetables cook on a low flame.
  9. When the vegetables are half cooked, add the chopped tomatoes, remaining sugar, lime juice, mix and cover again.
  10. When the tomatoes are cooked, add the fried muthiya, cover and simmer for another 2 minutes. Adjust the lemon juice, sugar and salt as per taste.
  11. Serve hot with small gujrati roti's or thepla's
My Tip: Keep a balance of sweet, salty & sour. Keep tasting the gravy & adjust as per your palette

Reviews for Undhiyo/oondhiya (2)

Jaya Kohli10 months ago
great thanks Disha
Reply

Ritu Sharma2 years ago
What a wonderful share! It's great to learn about foods from everywhere.
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