{"id":1032,"date":"2021-01-12T16:22:30","date_gmt":"2021-01-12T23:22:30","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=1032"},"modified":"2021-07-07T19:09:50","modified_gmt":"2021-07-08T02:09:50","slug":"undhiyu","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/undhiyu\/","title":{"rendered":"Undhiyu"},"content":{"rendered":"\n

Wintery bliss for almost every Gujarati – Undhiyu is a traditional mixed vegetable curry recipe from Gujarati, India. It’s a feast in itself!<\/em><\/p>\n\n\n\n

Today I am sharing the traditional way and an easy way (in a pressure cooker) to make this Undhiyu recipe with fresh and frozen vegetables.<\/em><\/p>\n\n\n\n

\"Gujarati<\/figure><\/div>\n\n\n[feast_advanced_jump_to]\n\n\n

What is Undhiyu?<\/h2>\n\n\n\n

Undhiyu is a Gujarati mixed vegetable curry\/sabzi that is a regional specialty of Gujarat.<\/p>\n\n\n\n

Gujarati word “Matlu” meaning earthen pot and “Undhu” meaning upside down since they have been traditionally cooked upside down underground in earthen pots fired from above.<\/p>\n\n\n\n

Vegetables are spiced with ginger, garlic, green chili, peanuts, sesame seeds, chili powder, cumin-coriander powder, sugar and sometimes includes freshly grated coconut.<\/p>\n\n\n\n

This recipe is made during wintertime when the Undhiyu vegetables are freshly available in abundance. We, Gujaratis, make Undhiyu on special occasions like Diwali and Uttarayan. It also gets the prime importance in all family functions and gets together.<\/p>\n\n\n\n

My favorite way to enjoy Undhiyu is eating as is. But I also enjoy it with hot puris<\/a> and shrikhand.<\/a><\/p>\n\n\n\n

As I said this recipe is made mainly during the winter season as the vegetables like Surti papdi, lilva and methi are only available during this season. But nowadays you can enjoy it all year long. Thanks to frozen vegetables.<\/p>\n\n\n\n

Undhiyu is a Surat specialty like this Surti Locho<\/a>. But many Gujarat regions and families have their version and way of making it.<\/p>\n\n\n\n

There are 4 types of Undhiyu<\/h2>\n\n\n\n

Chapdi Undhiyu<\/strong> <\/a>– It is cooked in tomato and onion gravy and it’s liquidy like dal.<\/p>\n\n\n\n

Surti Undhiyu<\/strong> – In this version vegetables are stuffed with the green masala. This is a dry version of Undhiyu. ( I will try to share this recipe sometime this year).<\/p>\n\n\n\n

Maatla undhiyu<\/strong> – This version is very popular in South Gujarat. In this version, vegetables are steam cooked in a traditional clay pot and is also known as Umbadiyu.<\/p>\n\n\n\n

Kathiyawadi Undhiyu<\/strong> – Today I am sharing the Kathiyawadi Undhiyu recipe (the way I grew up eating).<\/p>\n\n\n\n

Regardless of which way you prepare it, it’s tastes heavenly delicious.<\/p>\n\n\n\n

Procedure of undhiyu <\/h2>\n\n\n\n

The Recipe looks lengthy, but it is very easy to make. Let’s divide the whole procedure into 3 steps:<\/p>\n\n\n\n

Make muthia<\/strong>: You can prepare a day before. I usually make a big batch and freeze them. It comes in handy to make a quick undhiyu. I have made deep-fried methi muthiya. But you can cook them in an appe pan or air fryer.<\/p>\n\n\n\n

Make undhiyu masala<\/strong> – you can also prepare this a day or two before.<\/p>\n\n\n\n

Prep veggies <\/strong>and Cook undhiyu on a stovetop or in a pressure cooker (instant pot).<\/p>\n\n\n\n

\"Undhiyu<\/figure><\/div>\n\n\n\n

Ingredients and substitution<\/h2>\n\n\n\n

You will need loads of vegetables (frozen and fresh)<\/strong>.<\/p>\n\n\n\n

\n