Original Undhiyu Recipe | Gujarati Undhiyu | South Gujarat Style Special Undhiyu Recipe

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh vegetables enhance flavor and nutrition.

coconut

🥗Healthier: cashew paste

💰Cheaper: desiccated coconut

Cashew paste provides creaminess with lower calories.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are nutritious and sunflower seeds are cost-effective.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs offer vibrant flavor while dried spices are more affordable.

Take 1 cup of sugar and add 2 tablespoons of green coriander.

Add 1 tablespoon of green garlic to the mixture.

Incorporate chickpea flour into the mixture.

Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste, and 1 tablespoon of green chili paste.

Mix in 1 tablespoon of ghee, a pinch of turmeric powder, 1 teaspoon of ajwain, and 1 teaspoon of fennel seeds.

Add 1 tablespoon of lemon juice and salt to taste, then mix everything well.

Combine all ingredients by hand, ensuring the mixture is well blended.

Add 1-2 tablespoons of yogurt to adjust moisture as needed.

Let the mixture rest for 5 minutes to set.

Heat oil in a pan until hot, then add the prepared mixture to form dumplings (muthiyas).

Fry the dumplings on medium heat until they are crispy and cooked through.

Prepare the stuffing by taking 1/2 cup of grated coconut and pressing it down in a bowl.

Add 2 tablespoons of peanut powder and mix well.

Add 1 teaspoon of ajwain, 1 tablespoon of oil, and 1 teaspoon of turmeric powder to the coconut mixture.

Incorporate garlic paste and additional ginger-garlic paste as desired.

Stuff the small eggplants with the coconut mixture and set aside.

Fry the potato and sweet potato until golden and cooked through, then remove them from the oil.

Stuff the eggplants with the prepared mixture and place them in a bowl.

Prepare a masala by adding spices to the hot oil used for frying, including ajwain, hing, and turmeric powder.

Add the stuffed eggplants to the masala and stir gently to coat them with the spices.

Pressure cook the stuffed eggplants with a little water for one whistle, ensuring not to add too much water.

After cooking, mix in any leftover water from the pressure cooker to enhance flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens