Recreating My Grandmom’s Secret Undhiyu Gujarati Recipe | Step By Step

Winter is here and this special one-pot meal should be part of your meal plan. This is an authentic Gujarati dish and Mansi Zaveri, Founder of Kidsstoppress wanted to recreate this childhood food memory with her mom.
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WHAT’S YOUR FAVOURITE GUJJU SUNDAY LUNCH?

Winter is here and we have a special dish for you today. Undhiyu is a one-pot vegetable dish that is the hallmark of Gujarati cuisine.

Our childhood food memories play a big role in how we feed our kids now. Do you agree? Today I am sharing my mom’s Undhiyu recipe today that I grew up eating. Everyone’s house has their own Undhiyu recipe but that’s what makes this dish so special.

We get that nothing can taste quite like Mom ke haath ka khana, but it’s an amazing feeling to cook with her and learn her secrets as she goes about making this dish. She learnt it from her mom and I am learning it from her. Family recipes passed down from generation to generation make it all so special.

Going back to our roots and not losing track of traditional recipes that we grew up eating is important to me.

What’s your favourite childhood food memory?

Here’s my mom’s special recipe

Ingredients for muthiya

  • 3 Tbsp Rava
  • 6 Tsp Besan
  • 1 Tsp Gehun Atta
  • Salt
  • Lal Mirch
  • 1 Tbsp Jeera-dhania powder
  • 1/4 Tsp Hing
  • 1 1/2 Tsp Sugar
  • !/2 Tsp Baking soda
  • 1 Lemon Juice
  • 2 Tbsp Oil

Method to make muthiya

  • Mix all the ingredients together to make a dough
  • Apply water on your palm and roll them into small bites
  • Fry till just cooked not red and crisp

Other ingredients used

  • Papdi/Sem/Flat Beans
  • Tuvar dana/Pigeon Peas 
  • Methi Leaves 
  • Chopped & fried Baingan/eggplant
  • Chopped Purple Yam/Jimikand
  • Chopped & fried Potatoes
  • Green Peas
  • Green Garlic
  • Ginger
  • Til/Sesame Seeds
  • Kali Rai/Mustard Seeds
  • Hara dhania/Coriander leaves
  • Grated Coconut
  • Lal mirch/Red chilli powder
  • Jeera-dhania powder
  • Sugar
  • Ajwain/Carom Seeds
  • Salt
  • Oil

Method

  • In a kadhai heat some oil and put the mustard seeds and let them splutter
  • Mix in the papdi/sem, 1/2 cup water and tsp of ajwain
  • Once the papdi has cooked a bit, add the chopped baingan, pre-boiled tuvar dana & green peas
  • Add some salt to taste
  • Put chopped garlic, peanuts and 3 tsp til and some ginger together and grind to a paste
  • The paste shouldn’t be thin & should stick together. Check the consistency.
  • In a separate kadhai, heat some oil and saute the paste for a few minutes
  • Add this paste mixture to the vegetable mix
  • Add the purple yam & the potatoes and cook for a few minutes
  • In a separate thali mix  
  • Hara dhania, haldi, sugar, grated coconut, 1 tsp jeera dhania powder, 
  • Lal mirch, 1/2 tsp garam masala powder,  a spoon of oil, salt and give it a good mix.
  • Add all the masala to the vegetable mix to kadhai
  • Put in the muthiya and cook till soft

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