Undhiyu is a regional Indian gourmet food. It is a delicious mixed vegetable stew with mélange of flavors. I am calling it “Old fashioned comfort food made modern”! This recipe is vegan and gluten free.
I am taking the easy route to make this vegetable curry recipe. Let me show you how to make this classic cuisine using modern kitchen gadgets like Instant Pot and Air fryer. You will love the ease and convenience as well as the marvelous taste of this wonderful recipe.
This recipe tastes better as it ages. So you can make a big batch and use it multiple times. It freezes well too. Typically it is served with fried puffy poories and pickles. You can however, eat it with roti, naan, paratha or even rice.
WHAT IS UNDHIYU?
This is a traditional recipe. Passed down by generations. It is often prepared during harvest season and winter. You also find it on fancy dinner menus including weddings, parties, and festival celebrations. Depending upon how you pronounce it, you can spell it Undihyu or Oondhiyu or Undhio.
Making it the traditional way, involve hours of preparation and cooking time. It is considered delicacy and recipe of joyous occasions. Gujarati Undhiyu is a winter stew like thick curry. Several mixed winter veggies and fried fenugreek dumplings are cooked in an aromatic blend of spices.
The Gujarati word “undhu”, refers to the upside-down cooking technique. Traditionally this recipe is prepared in earthen pots sealed on top and then buried under ground. You layer these pots with seasonal veggies, masala paste and fenugreek dumplings.
These undhiyu filled pots are placed upside down in underground fire pits. You lit the fire above the pot and let it cook for several hours on direct and direct indirect fire. When you are ready to serve, you break the seal of the pot. The smoky steamed Undhiyu thus gets all its legacy and claim to fame being the treasured recipe!
EASY INSTANT POT RECIPE
I am making it into toned down, simple and easy recipe that you can devour all year round. After all, it’s a delicious food full of vegetables and flavors. Using electric pressure cooker like Instant Pot and air fryer, you will make this recipe in fraction of time and with much less efforts.
Why you will like this Undhiyu Recipe
It is easy and involves less hands on active cooking
Uses much less oil – no deep frying/ hence low calorie
It’s quick – compared to traditional method of hours of cooking, it gets done in fraction of time.
Can be changed to your likings.
Can be enjoyed all year long.
When you are home sick or nastolgic , you crave comfort food. But then you shrug off the idea of making it since it involves too many efforts, planning and preparations.I try to make life easy and joyous. I like to use simple methods to mimic the efforts and I focus on accessibility.
Gujrati Undhiyu is one such recipe. Not claiming to be perfect or authentic or classic! Call it city version of old world classic! Let’s say it is Chic and classy! Let’s make this wonderful, multi layered vegetable stew together.
UNDHIYU INGREDIENTS
I am separating making this recipe in few different parts. The ingredients and how to make them separately and bring it all together is explained below.
For Undhiyu (Veggies)
4 small Indian eggplants
3 medium size potatoes
1 pack Surti Undhiyu mix
1/2 cup methi (fenugreek) leaves- chopped
1/2 cup cilantro leaves – chopped
15 methi muthia
Salt
Oil Tempering Ingredients
2 tbsp Oil for Tempering
½ tsp Cumin Seeds
¼ tsp Hing (Asafoetida)
½ tsp Turmeric powder
½ tsp Red Chili Powder
1 tsp Garam Masala
For Green Masala Paste
½ cup Grated Fresh Coconut
½ cup roasted peanuts
¼ cup sesame seeds
1 cup cilantro leaves chopped
1-inch Ginger Piece
3-5 garlic cloves – minced
3-5 Green Chilis – adjust per spice tolerance
Methi Muthia Ingredients
1 cup methi leaves – roughly chopped
1 cup besan ( chickpea flour)
1/4 cup rice flour
1 inch ginger minced
2 green chilies – minced
1 tsp sugar
¼ tsp each – turmeric powder, garam masala and red chili powder
For Garnishing
Chopped cilantro leaves
Grated Coconut – fresh or frozen ( defrosted)
HOW TO MAKE METHI MUTHIA IN AIR FRYER
Mix all ingredients listed under Methi Muthia together. Add water and make soft dough by kneading it with your hands. It should have soft consistency.
Cut the dough into 1″ patties. Arrange them on air fryer basket lined with aluminum foil. Spray some cooking oil.
Use air-fryer/ bake setting and choose 12-15 minutes. Halfway through, open the lid, and flip the muthia upside down and spray some cooking oil on them.
Muthia are done when they are crispy and golden brown from both sides.
HOW TO MAKE GREEN MASALA PASTE
In a mixer jar, combine all ingredients listed under Green Masala Paste. Add water and blend it into coarse consistency.
HOW TO MAKE UNDHIYU IN INSTANT POT
Cut the eggplants and potatoes into quarters. Put them in salted water to prevent browning.
Start InstantPot on SAUTE mode. Add oil. After oil warms up, add cumin seeds and let them sizzle.
Add cut eggplants and potatoes into the pan. Add Surti Undhio Mix. Mix well. Let them sizzle for 2-3 minutes.
Add chopped methi and cilantro. Continue stirring to mix well.
Add green masala paste. Stir well so everything gets coated well with masala.
Cancel SAUTE. Add water. Deglaze the bottom of the pot to make sure nothing is stuck at the base. Put muthia on top without stirring.
Close the lid. Valve at SEALING position. Choose MANUAL or PRESSURE COOK on low pressure at 4 minutes. After it is done cooking, do a QPR quick pressure release by moving the valve to VENTING.
When the silver pin drops, open the lid. Gently mix everything well together. Close the lid and let it sit for 5 minutes.
Your delicious and easy Undhio is ready! Garnish with chopped cilantro leaves and serve hot with variety of accompaniments. Enjoy!
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Easy Undhiyu Recipe - Instant Pot
Undhiyu is famous Indian mix vegetable stew recipe from Gujrat. This recipe shows how to make it using Instant Pot and air fryer. Quick and easy recipe also is vegan and gluten free.
Ingredients
- Methi Muthia Ingredients
- 1 cup methi leaves - roughly chopped
- 1 cup besan ( chickpea flour)
- 1/4 cup rice flour
- 1 inch ginger minced
- 2 green chilies - minced
- 1 tsp sugar
- ¼ tsp each - turmeric powder, garam masala and red chili powder
- Green Masala Paste Ingredients
- ½ cup Grated Fresh Coconut
- ½ cup roasted peanuts
- ¼ cup sesame seeds
- 1 cup cilantro leaves chopped
- 1-inch Ginger Piece
- 3-5 garlic cloves - minced
- 3-5 Green Chilis - adjust per spice tolerance
- For Undhiyu (Veggies)
- 4 small Indian eggplants
- 3 medium size potatoes
- 1 pack Surti Undhiyu mix - frozen
- 1/2 cup methi leaves- chopped
- 1/2 cup cilantro leaves - chopped
- 15 methi muthia
- Oil Tempering Ingredients :
- 1 tbsp Oil for Tempering
- ½ tsp Cumin Seeds
- ¼ tsp Hing (Asafoetida)
- ½ tsp Turmeric powder
- ½ tsp Red Chili Powder
- 1 tsp Garam Masala
- Salt
- For Garnishing
- Chopped cilantro leaves
- Grated Coconut - fresh or frozen ( defrosted)
Instructions
How to Make Methi Muthia in Air Fryer
Mix all ingredients together. Add water and make soft dough by kneading it with your hands. It should have soft consistency.
Cut the dough into 1" patties. Arrange them on air fryer basket lined with aluminum foil. Spray some cooking oil.
Use air-fryer/ bake setting and choose 12-15 minutes. Halfway
through, open the lid, and flip the muthia upside down and spray some cooking oil on them.
Muthia are done when they are crispy and golden brown from both sides.
How To make Green Masala Paste
In a mixer jar, combine all ingredients listed under Green Masala Paste. Add water and blend it into coarse consistency.
How To Make Undhiyu in Instant Pot
Cut the eggplants and potatoes into quarters. Put them in salted water to prevent browning.
Start InstantPot on SAUTE mode. Add oil. After oil warms up, add cumin seeds and let them sizzle.
Add cut eggplants and potatoes into the pan. Add Surti Undhio Mix. Mix well. Let them sizzle for 2-3 minutes.
Add chopped methi and cilantro. Continue stirring to mix well.
Add green masala paste. Stir well so everything gets coated well with masala.
Cancel SAUTE. Add water. Deglaze the bottom of the pot to make sure nothing is stuck at the base. Put muthia on top without stirring.
Close the lid. Valve at SEALING position. Choose MANUAL or PRESSURE COOK on low pressure at 4 minutes. After it is done cooking, wait 5 minutes and do a QPR quick pressure release by moving the valve to VENTING.
When the silver pin drops, open the lid. Gently mix everything well
together. Close the lid and let it sit for 5 minutes.
Your delicious and easy Undhio is ready! Garnish with chopped cilantro leaves and serve hot with variety of accompaniments. Enjoy!
Notes
Typical Frozen Surti Undhio Mix Ingredients include :
1 cup purple yam - peeled and chopped
1 green raw banana
¼ cup Fresh/Frozen Green Peas
½ Cup Fresh/Frozen Tuvar/Lilva Beans
1 cup Chopped Surti Papdi
This recipe freezes well and can be easily reheated. The serving sizes are approximate since we are making a big batch.
Recommended Products
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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer -
Ninja Mega Kitchen System (BL770) Blender/Food Processor with 1500W Auto-iQ Base, 72oz Pitcher, 64oz Processor Bowl, (2) 16oz Cup for Smoothies, Dough & More -
Cuisinart TOA-60 Convection Toaster Air Fryer, One Size, Silver
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 119mgCarbohydrates: 39gFiber: 8gSugar: 11gProtein: 7g
Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
