Easy Indian Recipes

Undhiyun

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CHAAT GREEN CHUTNEY

BEERAKAYA-MULAKKADA KURA

ADA PRADHAMAN (PAYASAM)

METHI MANSHA

CHHENA JILABI

Undhiyun

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Undhiyun

	4.0 Stars based on 161 Reviews
Author : ruchyat...	Published On : May 17, 2010
Preparation Time: 30min	Recipe Type : Veg-Main
Cooking Time : 120 min	Standing Time : 120
Yield : 4 (4 servings)	Ingredient : All

Description : After the winter harvest in Gujarat, vegetables and beans are available in plenty. Combining all the vegetables and spices, the Gujaratis make the most wonderful stew in the world called "Undhiyun".

Recipe of Undhiyun
Ingredient Name	Unit	Quantity

Asafoetida	tsp	1
Black pepper	tsp	2
Cauliflower	small	1
Chick pea flour	cup	1
Cinnamon powder	tbsp	4
Cloves	number	10
Coriander leaves	bunch	2
Garam masala	tbsp	2
Garlic	piece	10
Ginger	piece	1/2
Green chillies	number	5
Green Hyacinth bean pods	number	15
Green pepper	large	1
Methi leaves	bunch	1
Potato	large	2
Raw pigeon peas	can	3/4
Red chilli powder	tsp	1
Salt	tsp	6
Small Indian eggplant	number	8
Sweet potato	large	1
Turmeric	tsp	3
Vegetable oil (for paste)	cup	3/4
Vegetable oil for frying Muthiyas	cup	1
Water	cup	1/2
Directions \| How to make Undhiyun

1. The Undhiyun Paste : In a blender, blend the following: 3/4 cup oil, 2 clean coriander leaf bunches (cut to make blending easy), 2 inches of ginger pieces (about 1/2 piece of whole ginger), 10 large and fresh garlic pieces, 1 large green pepper (cut for blending), 5 green chillies, 2 tsp black pepper, 10 cloves, 4 tsp cinnamon powder, 2 tsp salt Blend all ingredients to a fine paste 2. The vegetables: Dice into 1 inch pieces: Sweet potato (yam) and potatoes Slice the baby eggplant with two cuts at right angles from tip to about 1/2 inch above base, so it can be stuffed Separate the florets of the small cauliflower into 1 inch floret size Optionally, cut 1 raw green bananas into 8 pieces each 3. The mixture: First add the baby eggplants with the cuts into the paste and mix them thoroughly so that the mixture is absorbed into the slits. Then, Mix above vegetables with the paste, adding 2 tsp salt and 2 tsp garam masala. Add to the paste the green hyacinth bean pods and the raw pigeon peas. Pour the mixture into the slow cooker (or directly mix in the slow cooker pot). 4. Cook the main mixture: Turn on the slow cooker with the above mixture in it at high setting for 2 hours This will cook the Undhiyun mixture at lower heat than a stove or oven, but will make the vegetables well cooked and tender. If needed, continue cooking for 1 additional hour on low setting after the first 2 hours of cooking. To check whether you need to go for the additional hour, open the slow cooker after 2 hours and push a plastic knife or form into a potato or yam piece. If it goes through without resistance, it is fully cooked. If not, go for the additional hour on lower setting. 5. The Muthiyas: Mix the 1 cup chick pea flour, 1 tsp salt, 1 tsp red chilli powder, 1 finely cut methi leaf bunch, 1/2 cup water in a large bowl. Knead into a dough. It should not be a very smooth dough - it should be a little tough - so add some chick pea flour if needed. Make 1/2 inch balls from all the dough. In a frying pan, heat the oil to medium-high, and once hot, drop the 1/2 inch balls into the oil and cook till they are crisp and golden brown. Take them out and put them on a paper kitchen towel to absorb away the extra oil. 6. Finally: Once the Undhiyun mixture is cooked in the slow-cooker, turn its setting to "Keep warm", add the fried muthiyas to it, and keep covered for about 15 minutes. Now the Undhiyun is ready to serve!! Serve with Puri, or even better, serve with puri and shrikhand. Enjoy this wonderful dish from Surat, Gujarat.
Recipe Tips	Serving Ideas
Make sure all ingredients are mixed well before putting in slow cooker	Serve with Puri

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Undhiyun

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