Gujarati Undhiyu from FROZEN VEGETABLE MIX| Surti Undhiyu | गुजराती उंधियू |Winter Special Recipe|

mixed vegetables

🥗Healthier: fresh seasonal vegetables

💰Cheaper: frozen mixed vegetables

Fresh seasonal vegetables enhance flavor and nutrition.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide healthy fats while being a common substitute.

coconut

🥗Healthier: coconut flour

💰Cheaper: desiccated coconut

Desiccated coconut is easier to find and less expensive.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat with a similar flavor profile.

Make muthia by mixing 1/2 cup besan and 1/2 cup wheat flour with 1/4 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1/2 teaspoon ajwain, 1 teaspoon oil, and salt to taste.

Add a pinch of baking soda and 1 teaspoon lemon juice to the mixture and mix well.

Gradually add about 1/4 cup water to form a semi-soft dough.

Shape the dough into oval muthia pieces and set aside.

Defrost a packet of frozen mixed vegetables in a strainer and set aside the muthia that came with it.

In a pressure cooker, add the defrosted vegetables and 1/4 cup water, cooking for just one whistle to avoid overcooking.

Prepare the eggplants by making slits in them and cut cauliflower into large florets, washing and drying them.

Fry the muthia in medium heat oil until they float to the surface and turn golden brown, then remove them.

Fry the eggplants and cauliflower in the same oil until they are about 80% cooked, then remove them as well.

In the same oil, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon ajwain, a bay leaf, a cinnamon stick, and 1-2 dried red chilies, sautéing until fragrant.

Add a pinch of hing, 1 teaspoon ginger-green chili paste, and sauté briefly.

Add 1 teaspoon sesame seeds and 1 tablespoon roasted peanuts, sautéing lightly.

Pour in 1 cup of tomato puree and mix well with the spices.

Add 1 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon red chili powder, and 2 teaspoons udhi masala, mixing thoroughly.

Add the soaked kasuri methi and mix well.

Cover and cook until oil separates from the mixture.

Add the boiled vegetables to the spice mixture, being careful not to mash them.

Season with salt to taste, and gently mix in the fried eggplants and cauliflower.

Add 1 cup of hot water to the mixture and stir well, cover, and cook for 3-4 minutes.

Stir in 1-2 teaspoons of sugar (optional) and fresh coriander, mixing gently.

Add the muthia just before serving to maintain their texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens