Ingredients

  • Serves 4 people
  • 100 g store-bought muthia (chickpea flour dumplings)

  • 1 white onion (finely-chopped)

  • 10 g ginger (freshly-grated)

  • 10 g garlic (freshly-grated)

  • 1 plantain (cut into 1-inch cubes)

  • 2 small sized eggplants (cut into 1-inch cubes)

  • 2 potatoes (cut into 1-inch cubes)

  • 1 sweet potato (cut into 1-inch cubes)

  • 50 g frozen green peas 

  • 20 g freshly-chopped coriander

  • 20 g fresh fenugreek leaves (chopped)

  • 100 ml water

     

  • spice paste:

    30 ml peanut oil 

  • 3 g hing (asafoetida)

  • 3 g cumin seeds

  • 10 g white sesame seeds 

  • 5 g red chili powder 

  • 3 g turmeric powder 

  • 5 g coriander powder 

  • 5 g garam masala

  • 5 g lemon juice

  • 5 g sugar

  • 3-5  g salt to taste

     

  • green masala:

    4 green chilies (roughly-chopped)

  • 40 g fresh coriander leaves (roughly-chopped)

  • 50 g peanuts (roasted skinless)

  • 50 g desiccated coconut 

  • 50 ml water (if needed)

Surati Undhiyu (Mixed Vegetable Curry, Surat style)
Recipe Courtesy of
Asian Food Network

Surati Undhiyu (Mixed Vegetable Curry, Surat style)

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Undhiyu is a traditional mixed vegetable curry from the western province of Gujarat, India. The traditional recipe requires hours of cooking but in the modern kitchen, pressure cooking makes it more efficient, without compromising on the taste. Undhiyu is a winter staple made with a mix of vegetables available during the season, and is usually served with Gujarati Rotlis (small local whole wheat flatbreads). As with most Indian dishes, this recipe also has many regional variations.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 3 steps
  • 30 Ingredients
  • Easy
  • 3 steps
  • 30 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Making the spice paste

    • In a dry blender or spice grinder, add all ingredients needed for the spice paste. Blend all the spices into a fine paste.
    • If your blender or grinder is small, blend the spices in batches to ensure a finely-ground spice mix.
    Making the spice paste


  2. Make the green Masala

    • In a blender jar, add all the ingredients needed for the green Masala.
    • Blend into a fine paste and ensure that there are no lumps in the paste.
    • If the paste is not blending smoothly, add 50 ml of water to get a smooth paste.
    Make the green Masala


  3. Making the Undhiyu

    • In a large pot over medium heat, add oil and heat.
    • Add Hing (asafoetida) and cumin, and cook till you hear a sizzling sound from the cumin. 
    • Add the onions and cook until they are translucent, or for about 2 to 3 minutes. Now, add in freshly-grated ginger and garlic, and cook for about 1 to 2 minutes.
    • Add the potatoes, sweet potatoes, plantains, and green peas. 
    • Add the spice mix that we made in the first step, together with 75 ml water.
    • Add the chopped coriander and fenugreek leaves.
    • Add in the green Masala from the previous step and mix well to combine. Cook the Undhiyu for about 7 to 8 minutes.
    • Turn the heat off, and top the Undhiyu with Muthia (chickpea dumplings), but do not stir.
    Making the Undhiyu


Plate and Serve!

Serve the Undhiyu hot in a bowl and garnish with a few sprigs of coriander.

Plate and Serve!

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    Ingredients
    • Serves 4 people
    • 100 g store-bought muthia (chickpea flour dumplings)

    • 1 white onion (finely-chopped)

    • 10 g ginger (freshly-grated)

    • 10 g garlic (freshly-grated)

    • 1 plantain (cut into 1-inch cubes)

    • 2 small sized eggplants (cut into 1-inch cubes)

    • 2 potatoes (cut into 1-inch cubes)

    • 1 sweet potato (cut into 1-inch cubes)

    • 50 g frozen green peas 

    • 20 g freshly-chopped coriander

    • 20 g fresh fenugreek leaves (chopped)

    • 100 ml water

       

    • spice paste:

      30 ml peanut oil 

    • 3 g hing (asafoetida)

    • 3 g cumin seeds

    • 10 g white sesame seeds 

    • 5 g red chili powder 

    • 3 g turmeric powder 

    • 5 g coriander powder 

    • 5 g garam masala

    • 5 g lemon juice

    • 5 g sugar

    • 3-5  g salt to taste

       

    • green masala:

      4 green chilies (roughly-chopped)

    • 40 g fresh coriander leaves (roughly-chopped)

    • 50 g peanuts (roasted skinless)

    • 50 g desiccated coconut 

    • 50 ml water (if needed)

    Nutrition
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