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Easy Gujrati Undhiyu served with fried puri and salad.
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4.50 from 2 votes

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Indian Food
Cuisine: Indian
Servings: 10 cups
Calories: 266kcal

Ingredients

Methi Muthia Ingredients

  • 1 cup methi leaves - roughly chopped
  • 1 cup besan chickpea flour
  • ¼ cup rice flour
  • 1 inch ginger minced
  • 2 green chilies - minced
  • 1 teaspoon sugar
  • ¼ teaspoon each - turmeric powder, garam masala and red chili powder

Green Masala Curry 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 Making Undhiyu Veggies

  • 4 small Indian eggplants
  • 3 medium size potatoes
  • 1 pack Surti Undhiyu mix - frozen
  • ½ cup methi leaves- chopped
  • ½ cup cilantro leaves - chopped
  • 15 methi muthia

Oil Tempering Ingredients

For Garnishes

  • 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 350 degree Fahrenheit 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 Instant Pot Undhiyu

  • 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.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 39g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 119mg | Fiber: 8g | Sugar: 11g