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Undhiyu (Gujarati Mixed Vegetables)
Undhiyu (Gujarati Mixed Vegetables)

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We hope you got benefit from reading it, now let’s go back to undhiyu (gujarati mixed vegetables) recipe. To make undhiyu (gujarati mixed vegetables) you need 60 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to cook Undhiyu (Gujarati Mixed Vegetables):
  1. You need Beans
  2. Get Surati papdi Indian beans
  3. Get Vaal lima beans
  4. You need Tuvar dana fresh pigeon peas
  5. Get oil
  6. Use carom seeds ajwain
  7. Provide asafoetida/ hing
  8. Prepare turmeric powder haldi
  9. Use coriander cumin powder dhanya jeera powder
  10. Provide red chilli powder
  11. Get sugar
  12. Prepare ginger garlic paste
  13. Get salt
  14. You need water
  15. Use Muthia (fenugreek dumplings)
  16. You need wheat flour coarse or bhakri flour
  17. Provide wheat flour
  18. Prepare chickpea flour besan
  19. Provide fenugreek leaves (methi leaves) washed and chopped. I have used dried fenugreek leaves. I have soaked them for 30 minutes and then drained and used them
  20. Provide ginger garlic paste
  21. Prepare oil
  22. Prepare sugar
  23. Take red chilli powder
  24. Use coriander cumin powder
  25. Prepare asafoetida hing
  26. You need turmeric powder
  27. Get sesame seeds til
  28. Take salt
  29. Prepare oil for deep frying muthia.(use the leftover oil to cook the undhiyu)
  30. Provide Masala
  31. Get coriander leaves washed and chopped finely
  32. Get coconut grated. I have used the dried shredded coconut
  33. Take ginger garlic paste
  34. Get green chilli paste or as per spice level needed
  35. Take sesame seeds til
  36. Take asafoetida hing
  37. You need oil
  38. You need coriander cumin powder
  39. Use garam masala
  40. You need chilli powder I have used the spicy chilli powder
  41. Get sugar
  42. Prepare lemon juice
  43. You need salt
  44. Provide potato, sweet potato, purple yam, brinjal
  45. Prepare baby potato washed, peeled and slit
  46. Take small brinjal washed and cut into cubes
  47. Use sweet potato washed, peeled and cut into cubes
  48. Take purple yam washed, peeled and cut into cubes
  49. Prepare oil
  50. Provide carom seeds ajwain
  51. Take turmeric powder haldi
  52. Use asafoetida hing
  53. Take coriander cumin powder dhanya jeera powder
  54. Prepare red chilli powder
  55. Prepare salt
  56. You need water
  57. Get Assembling of Undhiyu
  58. You need oil
  59. Prepare ajwain
  60. You need water
Steps to make Undhiyu (Gujarati Mixed Vegetables):
  1. Muthia - In a mixing bowl add coarse wheat flour, wheat flour, chickpea flour, turmeric powder, red chilli powder, coriander cumin powder,sesame seeds salt and asafoetida. Add ginger garlic paste, methi leaves, oil and sugar. Mix well. The mixture will resemble crumbs.
  2. Add a tbsp of water gradually and knead into stiff dough. Now apply oil on your palms and take small portion of the dough on your fist and make small cylinder with the help of your fist.
  3. Heat oil and deep fry the muthia till golden and crispy. Remove them in a plate. Keep aside. (These muthia can be relished with a cup of tea or coffee as snack. They remain good for 2-3 days at room temperature and hence can be carried while travelling and they can be made a day advance for making undhiyu).
  4. Cooking beans - - Wash and drain the bean (Indian beans, lima beans, green pigeon peas). In a pressure cooker pan, heat oil. Add carom seeds, turmeric and asafoetida. Let the carom seeds crackle. Now add all the beans, red chilli powder, coriander cumin seed powder, ginger garlic paste, salt, and sugar.
  5. Mix them well. Add water. Close the pressure cooker pan with whistle on and cook the beans for 3-4 whistles. Let the pressure cooker cool by itself. Open the pressure cooker and mix the beans gently. Remove in a bowl and keep aside.
  6. Masala Mixture and cook potatoes, brinjal, sweet potato, purple yam- - In a mixing bowl add chopped coriander, sesame seeds, ginger garlic paste, green chilli powder, chilli powder, coriander cumin powder, garam masala, asafoetida, salt and sugar. Add desiccated coconut, lemon juice and mix them all together. The masala is ready.
  7. Now take the peeled potatoes. Slit them in a criss cross pattern. Fill the prepared masala in them gently. Similarly if you have small brinjal, criss cross them and fill them also with the prepared masala. I had a big brinjal and I had cut it into big cubes and used in making undhiyu.
  8. In a pressure cooker pan, heat oil and add carom seeds, asafoetida and turmeric powder. Add brinjals, sweet potato, potatoes, purple yam, coriander cumin powder, red chilli powder and salt. I have used two cooker to cook the vegetables as everything could not be fit in a single cooker.
  9. Now add the prepared masala on the top. Add little water and close the lid of pressure cooker with whistle. Cook the vegetables for 2-3 whistles. Let cooker cool down by itself. (The vegetables should not become mushy and soft while cooking in pressure cooker). Open the lid of the pressure cooker once it is cooled. gently mix the vegetables.
  10. Layering and cooking of vegetables - - In a big thick bottom pan, heat the oil. (I have used the oil that is left after frying the muthia). Add carom seeds and asafoetida. Add the cooked bean mixture. Spread it in the pan
  11. Add the prepared coriander masala and layer it on the beans. (at this stage you can also add the prepared muthia and layer them in different layers along with spices.) At my home everyone, likes the crunchy muthia and so I have added them at the end.
  12. Add the cooked vegetables (potatoes, sweet potato, purple yam, brinjal) in two batches. Layer the prepared masala over it.
  13. Add the second batch of vegetables and layer with the masala over it. Cover the pan with lid and cook the vegetables on low heat for 10-12 minutes till the flavors of all the flavors of all the spices are infused well.
  14. Open the lid. Mix gently all the vegetables. Add the prepared muthia. Cover the lid and simmer for further 5 minutes. The undhiyu is ready to serve.
  15. Serve undhiyu hot with puri, roti, bhakri, jalebi or shrikhand.

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