Recreating My Grandmom’s Secret Undhiyu Gujarati Recipe | Step By Step

WHAT’S YOUR FAVOURITE GUJJU SUNDAY LUNCH?

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Winter is here and we have a special dish for you today. Undhiyu is a one-pot vegetable dish that is the hallmark of Gujarati cuisine.

Our childhood food memories play a big role in how we feed our kids now. Do you agree? Today I am sharing my mom’s Undhiyu recipe today that I grew up eating. Everyone’s house has their own Undhiyu recipe but that’s what makes this dish so special.

We get that nothing can taste quite like Mom ke haath ka khana, but it’s an amazing feeling to cook with her and learn her secrets as she goes about making this dish. She learnt it from her mom and I am learning it from her. Family recipes passed down from generation to generation make it all so special.

Going back to our roots and not losing track of traditional recipes that we grew up eating is important to me.

What’s your favourite childhood food memory?

Here’s my mom’s special recipe

Ingredients for muthiya

3 Tbsp Rava
6 Tsp Besan
1 Tsp Gehun Atta
Salt
Lal Mirch
1 Tbsp Jeera-dhania powder
1/4 Tsp Hing
1 1/2 Tsp Sugar
!/2 Tsp Baking soda
1 Lemon Juice
2 Tbsp Oil

Method to make muthiya

Mix all the ingredients together to make a dough
Apply water on your palm and roll them into small bites
Fry till just cooked not red and crisp

Other ingredients used

Papdi/Sem/Flat Beans
Tuvar dana/Pigeon Peas
Methi Leaves
Chopped & fried Baingan/eggplant
Chopped Purple Yam/Jimikand
Chopped & fried Potatoes
Green Peas
Green Garlic
Ginger
Til/Sesame Seeds
Kali Rai/Mustard Seeds
Hara dhania/Coriander leaves
Grated Coconut
Lal mirch/Red chilli powder
Jeera-dhania powder
Sugar
Ajwain/Carom Seeds
Salt
Oil

Method

In a kadhai heat some oil and put the mustard seeds and let them splutter
Mix in the papdi/sem, 1/2 cup water and tsp of ajwain
Once the papdi has cooked a bit, add the chopped baingan, pre-boiled tuvar dana & green peas
Add some salt to taste
Put chopped garlic, peanuts and 3 tsp til and some ginger together and grind to a paste
The paste shouldn’t be thin & should stick together. Check the consistency.
In a separate kadhai, heat some oil and saute the paste for a few minutes
Add this paste mixture to the vegetable mix
Add the purple yam & the potatoes and cook for a few minutes
In a separate thali mix
Hara dhania, haldi, sugar, grated coconut, 1 tsp jeera dhania powder,
Lal mirch, 1/2 tsp garam masala powder, a spoon of oil, salt and give it a good mix.
Add all the masala to the vegetable mix to kadhai
Put in the muthiya and cook till soft