Ingredients for Undhiyu

Vegetables:

• 1 cup baby potatoes, peeled

• 1 cup baby brinjals (small eggplants)

• 1 cup surti papdi (Indian flat beans)

• ½ cup valor papdi (hyacinth beans)

• ½ cup green peas

• 1 cup raw banana, cubed

• 1 cup purple yam (ratalu), cubed

• ½ cup sweet potatoes, cubed

For Methi Muthiya (Fenugreek Dumplings):

• 1 cup fenugreek leaves (methi), finely chopped

• ½ cup besan (gram flour)

• 2 tbsp wheat flour

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp sugar

• ½ tsp salt

• ½ tsp baking soda

• 1 tbsp lemon juice

• 1 tbsp oil

• Water as needed

For Masala Paste:

• 1 cup fresh coriander leaves, chopped

• 1 tbsp grated coconut

• 1 tbsp ginger-green chili paste

• 1 tsp garlic paste

• ½ tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tbsp sugar

• 1 tbsp lemon juice

• Salt to taste

• 2 tbsp oil

For Tempering:

• 2 tbsp oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• A pinch of asafoetida (hing)

Step-by-Step Recipe for Undhiyu

Step 1: Prepare the Methi Muthiya

1. In a mixing bowl, combine chopped fenugreek leaves, besan, wheat flour, turmeric, red chili powder, coriander powder, cumin powder, sugar, salt, baking soda, lemon juice, and oil.

2. Add little water and knead a soft dough.

3. Shape the dough into small oval dumplings.

4. Heat oil in a pan and deep-fry the muthiya until golden brown. Set aside.

Step 2: Prepare the Masala Paste

1. In a bowl, mix coriander leaves, grated coconut, ginger-green chili paste, garlic paste, turmeric, red chili powder, coriander powder, cumin powder, sugar, lemon juice, salt, and oil.

2. Stuff this masala paste into the baby brinjals and baby potatoes.

Step 3: Cook the Vegetables

1. Heat oil in a large pan or pressure cooker. Add mustard seeds, cumin seeds, and asafoetida.

2. Once they splutter, add the surti papdi, valor papdi, green peas, purple yam, and sweet potatoes. Stir well.

3. Place the stuffed brinjals and potatoes on top.

4. Add the remaining masala paste and mix gently.

5. Cover and cook on low flame for 30-40 minutes, stirring occasionally. You can also pressure cook for 2 whistles.

Step 4: Add Muthiya and Final Cooking

1. Add the fried methi muthiya to the cooked vegetables.

2. Gently mix and let it simmer for another 10 minutes.

3. Adjust salt and sugar if needed.

Step 5: Serve Hot

• Garnish with freshly chopped coriander leaves and grated coconut.

• Serve hot with puris, rotis, or steamed rice.

Pro Tips for Perfect Undhiyu

• Use authentic Surti papdi for the best flavor.

• Slow-cooking enhances the taste, so avoid rushing the process.

• Adjust spice levels as per your preference.

• Fresh coconut and coriander give the dish its signature taste.

• You can steam the muthiya instead of frying for a healthier version.

FAQs on Undhiyu

1. Can I make Undhiyu without a pressure cooker?

Yes, Undhiyu can be slow-cooked in a thick-bottomed pan. Just cover and cook on low heat, stirring occasionally, until all vegetables are tender.

2. What can I substitute for Surti Papdi?

If Surti Papdi is unavailable, you can use broad beans or flat beans as an alternative.

3. Is Undhiyu spicy?

Undhiyu is mildly spicy but balanced with sweetness from sugar and coconut. You can adjust the spice levels to your taste.

4. Can I store Undhiyu?

Yes, you can refrigerate Undhiyu for up to 2-3 days. Reheat on low heat before serving.

5. What is the best accompaniment for Undhiyu?

It pairs best with hot puris, bajra roti, or steamed rice. It also goes well with shrikhand as a sweet side dish.

6. Can I add more vegetables?

Yes, you can add carrots, ivy gourd (tindora), or any other winter vegetables of your choice.

Enjoy your homemade Undhiyu with family and friends!

Ingredients:

For the Dhokla:

• 1 cup besan (chickpea flour)
• 1/4 cup rice flour (optional, for a softer texture)
• 1/2 cup yogurt (optional for added softness)
• 1 tbsp sugar
• 1 tsp ginger-green chili paste
• 1/2 tsp turmeric powder
• 1 tsp Eno fruit salt or baking soda
• 1/2 tsp salt (or to taste)
• Water (for batter consistency)
• 1 tbsp oil

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1-2 green chilies, slit
• 10-12 curry leaves
• 1 tbsp sugar
• 1/4 cup water

Instructions:

Step 1: Prepare the Dhokla batter

1. Mix dry ingredients: In a mixing bowl, combine besan, rice flour, sugar, turmeric, and salt.
2. Add wet ingredients: Add the ginger-green chili paste, yogurt (if using), and oil. Mix well.
3. Make a smooth batter: Add water gradually to form a smooth batter with a pouring consistency.
4. Add Eno or baking soda: Just before steaming, add Eno fruit salt or baking soda. Mix quickly, and you’ll see the batter fluff up.

Step 2: Steam the Dhokla

1. Prepare the steamer: Grease a steaming dish or tray and set it in the steamer. The water in the steamer should be boiling before you place the batter.
2. Pour the batter: Pour the prepared batter into the greased dish and smooth the surface.
3. Steam: Cover and steam for 15-20 minutes on medium heat, or until a toothpick inserted comes out clean.
4. Cool slightly: Once steamed, let it cool for a few minutes.

Step 3: Prepare the tempering

1. Make the tempering: Heat oil in a small pan, and add mustard seeds. Once they splutter, add cumin seeds, green chilies, and curry leaves.
2. Add sugar and water: Add sugar and water to the tempering mixture, and cook for a minute until it forms a slightly syrupy consistency.
3. Pour over the dhokla: Pour this tempering over the steamed dhokla.

Step 4: Serve

1. Cut into pieces: Once the tempering has soaked in, cut the dhokla into square or diamond-shaped pieces.
2. Garnish: Garnish with freshly chopped coriander leaves and serve hot with green chutney and sweet chutney.

Enjoy your homemade Khaman Dhokla!