Undhiyo/oondhiya | How to make Undhiyo/oondhiya

By Disha Khurana  |  29th Nov 2015  |  
4.5 from 2 reviews Rate It!
  • Undhiyo/oondhiya, How to make Undhiyo/oondhiya
Undhiyo/oondhiyaby Disha Khurana
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

381

2





About Undhiyo/oondhiya

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

Undhiyo/oondhiya is delicious and authentic dish. Undhiyo/oondhiya by Disha Khurana is a great option when you want something interesting to eat at home. Restaurant style Undhiyo/oondhiya is liked by most people . The preparation time of this recipe is few minutes and it takes 45 minutes to cook it properly. Undhiyo/oondhiya is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Undhiyo/oondhiya. Undhiyo/oondhiya is an amazing dish which is perfectly appropriate for any occasion. Undhiyo/oondhiya is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Undhiyo/oondhiya at your home.

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 Kohlia year 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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