Undhiyu | Surti Undhiyu | Gujarati Undhiyu
While making Undhiyu, it is very important to know some tips and tricks. It may be hard to get all the vegetables and beans so make the most of what you have on hand. Adjust the taste as per your taste and what you grew up eating. Some people may prefer sugar and some don’t. The vegetables need to be steamed till they are 3/4th done as the last process may not cook them well. If you are able to find the green or fresh garlic in the market then get that as nothing beats the flavor of that garlic. Muthiyas can be made few days ahead and stored in a container. To preserve the green color of the vegetables you can use baking soda but it’s optional. In my recipe video I did not use the baking soda. The undhiyu tastes good fresh and the more it sits the more flavorful it gets so you can store it in refrigerator and enjoy it the next day.
Ingredients
- 3-4 pieces of brinjals washed
- 3-4 pieces of baby potato washed
- 1/2 cup fresh lilva dana
- 1/2 cup flat green beans cut into 1/2 inch surti papdi
- 3/4 cup of purple yam Kand optional
- 1/2 cup valod
- 10 muthias
- 1/2 cup water or as needed
- 2 tablespoon of oil
- 1 raw Bananas
- 1/2 cup chopped cilantro to garnish
Coconut Cilantro Stuffing
- 1/2 cup grated coconut frozen
- 1/2 cup chopped coriander leaves
- 4-5 green chilies
- 1/2 tablespoon ginger paste
- 1/4 cup green garlic chopped or 8-10 garlic cloves
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp sugar optional
- 1 tsp carom seeds ajwain seeds
- 1 tsp baking soda optional
Topper Chutney
- 1 tablespoon grated coconut
- 2 pieces of fresh turmeric
- 1/4 cup chopped green garlic
- 1 tsp salt
- 1 tablespoon lime juice
- 1/4 cup thin sev
Instructions
- Blend together green chilies, ginger and green garlic (use garlic cloves if green garlic not available)
- In a bowl mix together grated coconut, green chili and ginger garlic paste, ajwain seeds, turmeric powder and salt
- You can add baking soda to the mixture to retain green color
- Cut the raw banana into 3-4 (3 inch pieces)
- Cut the Brinjals, Bananas and potatoes criss cross
- Fill the brinjal and potatoes with the coconut mixture and leave 1/2 of the coconut mixture
- Add the valod, papdi and lilwa to the remaining coconut mixture and mix it well
- Steam the brinjal, yam, bananas and potatoes in one container and valod papdi and lilva mixture in seperate container for 25 minutes or you can cook them on high pressure for 10 minutes and let it self release
- Meanwhile blend together all the ingredient listed for the topper chutney
- In a wide pan heat oil
- Stir fry cooked Brinjal, potatoes, beans mixture
- Add topper chutney, water, muthiya pieces and water and cover and cook for 15 minutes and till muthiya softens
- Garnish with chopped cilantro and serve hot with puri, Bajri no rotlo or jalebi