• Aayushi Patel

Undhiyu ( Mixed Vegetables Curry- Instant Pot)


Undhiyu is a popular mixed vegetable curry from Surat, Gujarat. It is a beautiful concoction of fresh herbs, spices, and seasonal vegetables. This curry uses all the lush green winter vegetables and is enjoyed with puffed Puris.


Every family has a different way of preparing Undhiyu. Today, I am sharing this delicious recipe from my Nani’s kitchen. It is very simple to make. I like to use all the basic pantry ingredients for my recipe, so does this recipe. This recipe is loved by all our family and friends. On every Makar Sankranti (Kite Flying Festival), my grandma single-handedly prepared this vegetable curry, because it is loved by all our family.


Is this Curry Vegan?

Yes, this vegetable curry is vegan. I use Olive Oil for cooking everything for health purposes, but feel free to use any cooking oil. The most recommended oil for this luscious curry is peanut oil, because of its earthy nutty flavor.


Is this curry Gluten-Free?

Yes, this curry is Gluten-Free. Although I use Whole Wheat Flour to make the Methi Muthiyas ( Fenugreek Dumplings ), you can replace it with gram flour/ besan.


Can we Freeze this Vegetable Curry?

You can absolutely freeze undhiyu. All I do is add a little more oil to the curry while preparing it. Freeze it in an airtight container for up to 2 months.


How to Make Undhiyu?

There are three major steps in the process of making Undhiyu. They are 1. To Prepare Methi Muthiyas (Fenugreek Dumplings) 2. To prepare the Green Masala. 3. To Pressure cook the Vegetable Curry . This looks like a long process, but trust me it is not as overwhelming as it seems. The most efficient way to prepare this curry is the preparation of ingredients.


Step 1: Make Methi Muthiyas ( Fenugreek Dumplings)

  • Add roughly chopped fenugreek leaves, cilantro, minced garlic, minced ginger, jaggery powder, lime juice, red chili powder, turmeric powder, Cumin-Coriander Powder, Garam Masala, salt, Semolina, and Whole Wheat Flour.

  • Now mix everything using your hands (this will help release the water from fenugreek leaves and cilantro so you don’t need extra water, but if needed add 1 tbsp of water. The consistency should like 2nd picture.

  • Make the muthiyas using your hands.

  • Deep Fry them on medium flame till golden brown.

Step 2: Make Green Masala




  • Add Cilantro, Dried Fenugreek Leaves, and fresh/ frozen green garlic in a bowl.

  • Next add in fresh minced garlic, ginger, and green chilies.

  • Next add lime juice, jaggery powder, coriander-cumin powder, turmeric powder, garam masala, and salt.

  • Roast besan (gram flour). Add it to the green mix.

  • Now massage everything with hands and make the masala.

Step 3: Prepare the Vegetables


  • Prepare the vegetables. Add green peas, pigeon peas, and suratii papdi/ shelled edamame. If you are using frozen veggies as I did then soak them in water for some time.

  • Next, wash sweet potatoes, (I am using yams here to give the curry some color) Aubergines, and Potatoes.

  • Now you want to make four two diagonal cuts on your aubergines right before stuffing the green masala. Also, pierce the baby potatoes roughly to make sure they suck in the juices of the curry to get the flavor.

Step 4: Assemble and Cook the Undhiyu in Instant Pot


  • Next, turn on your instant pot on Saute mode. Add oil, carrom seeds, sesame seeds, and hing/ asafetida. To this add minced garlic. Saute for a little bit and add tomatoes. Once tomatoes are mushy, strain the water from green peas, pigeon peas, and surati papdi, and throw everything in. Next, add in all the leftover green masala.

  • Mix everything. Next, add in the potatoes and yams. Again give everything a mix.

  • Add water and salt to taste.

  • Now place the stuffed aubergines and the methi muthiyas.

  • Close the Instant Pot lid.

  • Cancel Saute Mode.

  • Pressure Cook Manually on High Pressure for 7 mins, Using Natural pressure release.

  • Serve it piping hot with fluffed puris and sev on the top.



Undhiyu ( Mixed Vegetable Curry) – Instant Pot


Undhiyu is a popular mixed vegatable curry from Gujarat. It is a beautiful cocncoction of fresh herbs, seasonal vegetables and spices.


CourseMain Course CuisineIndian KeywordSurati Undhiyu, Undhiyu, Undhiyu Recipe


Prep Time1 hour Cook Time10 minutes Total Time1 hour 10 minutes


Servings 4

Author Aayushi Patel – The Whisk Addict

Equipment- Instant Pot


Ingredients


For Methi Muthiyas ( Fenugreek Dumplings)

  • 1 + 1/2 Cups Fresh Fenugreek ( Methi) Leaves Roughly Chopped

  • 1/2 Cup Cilantro Roughly Chopped

  • 1 Tsp Red Chilli Powder

  • 1 Tsp Garam Masala

  • 1/4 Tsp Turmeric Powder

  • 1/2 Tsp Cumin- Coriander Powder

  • 1 Tbsp Garlic Minced

  • 1/2 Inch Ginger Minced

  • 1+ 1/2 Tbsp Jaggery/ Sugar

  • 1 Tsp Lime Juice

  • Pinch of Asafetida

  • 1/2 Cup Whole Wheat To Make this Gluten-Free Use Besan instead of Whole Wheat Flour.

  • 3 Tbsp Semolina

  • 1 Tsp Salt

  • 1 -2 Tbsp Water If Needed

Vegetables for Undhiyu

  • 10-12 Baby Potatoes Use 3 Large Potatoes if you don't have baby potatoes.

  • 4 Aubergines

  • 1 Medium Yam

  • 1 cup Green Peas Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable

  • 1 Cup Pigeon Peas Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable

  • 1 Cup Surati Papdi Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable

For Green Masala

  • 1 Cup Cilantro Roughly Chopped Tightly Packed

  • 1/2 Cup Kasuri Methi Tightly Packed

  • 1/2 Cup Green Garlic Tightly Packed. Use Fresh/ Frozen. I used frozen from Deep India Kitchen Frozen Vegetables.

  • 1 Tbsp Fresh Garlic Minced

  • 1 Inch Fresh Ginger Minced

  • 5 Green Chillies Crushed

  • 1/4 Cup Roasted Besan

  • 3 Tbsp Jaggery/ Sugar

  • 1/2 Lime Juice

  • 1 + 1/2 Tsp Garam Masala

  • 1 Tsp Dhana Jeeru (Cumin- Coriander Powder)

  • 1/4 Tsp Turmeric Powder

  • 1 Tsp Salt

For Tempering Undhiyu 1

  • 4 Tbsp Oil

  • 1 Tbsp Ajwain ( Carom Seeds)

  • 1/2 Tbsp White Sesame Seeds

  • Pinch of Asafetida

  • 1 Tomato

  • 1 Cup Water


For Tempering Undhiyu 2 ( Optional)

  • 2 Tsp Oil

  • 1 Tsp White Sesame Seeds

  • 1 Tsp Red Chilli Powder

  • 2 Dried Red Chillies

Instructions


For Methi Muthiyas ( Fenugreek Dumplings)

  • Add roughly chopped fenugreek leaves, cilantro, minced garlic, minced ginger, jaggery powder, lime juice, red chili powder, turmeric powder, Cumin-Coriander Powder, Garam Masala, salt, Semolina, and Whole Wheat Flour.

  • Now mix everything using your hands (this will help release the water from fenugreek leaves and cilantro so you don't need extra water, but if needed add 1 tbsp of water.

  • The consistency should like 2nd picture. Make the muthiyas using your hands. Deep Fry them on medium flame till golden brown.


Prepare the Vegetables for Undhiyu

  • Prepare the vegetables. Add green peas, pigeon peas, and surati papdi/ shelled edamame. If you are using frozen veggies as I did then soak them in water for some time.

  • Next, wash sweet potatoes, (I am using yams here to give the curry some color) Aubergines, and Potatoes.

  • Now you want to make four two diagonal cuts on your aubergines to fill the green masala. Now pierce the baby potatoes roughly to make sure they suck in the juices of the curry to get the flavor.

Prepare the Green Masala

  • Add Cilantro, Dried Fenugreek Leaves, and fresh/ frozen green garlic in a bowl. Next add in fresh minced garlic, ginger, and green chilies. Next add lime juice, jaggery powder, coriander-cumin powder, turmeric powder, garam masala, and salt. Roast besan (gram flour). Add it to the green mix. Now massage everything with hands and make the masala.

  • Next add lime juice, jaggery powder, coriander-cumin powder, turmeric powder, garam masala, and salt.

  • Roast besan (gram flour).

  • Add it to the green mix. Now massage everything with hands and make the masala.


Pressure Cook the Undhiyu

  • Turn on your instant pot on Saute mode.

  • Add oil, carrom seeds, sesame seeds, and hing/ asafetida.

  • To this add minced garlic. Saute for a little bit and add tomatoes. Once tomatoes are mushy, strain the water from green peas, pigeon peas, and surati papdi, and throw everything in.

  • Next, add in all the leftover green masala. Mix everything. Next, add in the Potatoes and yams. Again give everything a mix. Add water and salt to taste.

  • Now place the stuffed aubergines and the methi muthiyas. Close the Instant Pot lid.

  • Turn the Vent to the Sealing Position

  • Cancel Saute Mode.

  • Pressure Cook Manually on High Pressure for 7 mins, Using Natural pressure release.

  • Add the second tempering if you would like.

  • Serve it piping hot with fluffed puris and sev on the top.

Notes

  • Wash and rinse cilantro and fenugreek leaves the day before. let them air dry. Roughly chop them and store them in the refrigerator.

  • Keep minced garlic, ginger, and green chilies ready.

  • Be patient when you are preparing the undhiyu.

  • Proceed step by step and read all the instructions thoroughly.

  • To make this curry gluten-free, use besan in Methi Muthiyas ( Fenugreek Dumplings instead of Whole wheat flour.

  • Hope you enjoy cooking this delicious curry as much as I did.







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