Undhiyu is a Gujarati curry made with lots of vegetables and muthiya (dumplings). It’s a speciality and usually made on festivals and weddings. In Indian the vegetable packed curry is usually enjoyed in winter as key ingredients such as fenugreek, surti papadi and tuvar lilva are easily available only during winter. There are many variants to undhiyu based on where in India the dish is coming from and the recipe can differ. If you make it the traditional way its there is a lot of oil so I make it much healthier and reduce the oil content.Regardless of which way you prepare it, its delicious and packed for of goodness. So great for kids and adults alike. This was a recipe request from Ryan who is going to cook this for his wife! So I dusted off my recipe book and tested it with family. Ryan hope it goes well and your wife enjoys your cooking.
Ingredients
- Ingredients for Muthiya (Dumplings)
- 1 cup Gram Flour
- 1½ cups chopped Fenugreek Leaves
- 1/2 teaspoon Red Chilli Powder
- 1/4 teaspoon Turmeric Powder
- A pinch of Baking Soda
- 1½ teaspoons Sugar
- 1/4 teaspoon Lemon Juice
- Salt to taste
- 1 tablespoon Oil + for deep frying
- For Curry:
- 3-4 small aubergine
- 6-7 Baby Potatoes (or large pieces of potato)
- 1/2 cup Surti Papdi, strings removed
- 1/2 cup Valor Papdi, strings removed
- 1/2 cup Tuvar Lilva
- 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- 1/2 cup Green Peas
- 1/4 cup finely chopped Coriander Leaves
- 1/2 tablespoon Green Chilli Ginger Paste
- 1 teaspoon cumin
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Cumin-Coriander Powder
- 1/3 teaspoon Turmeric Powder
- 1/4 teaspoon Garam Masala Powder, optional
- Salt to taste
- 1 cup Water
Instructions
Muthiya (Dumplings):
- Add to a bowl 1 cup gram flour, 1¼ cup fenugreek leaves (fresh or dry both work), 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and 1/2 teaspoon salt.
- Mix all ingredients with a spoon, add water as needed and make soft dough. You want bread type dough. If the dough turns sticky add few teaspoons of gram flour and mix well.
- Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas (dumplings).
- Heat the oil over medium flame to deep fry the muthiyas. Deep fry muthiyas over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t use a high flame as you risk the middle staying uncooked or them burnt. Put the muthiyas onto a paper towel to remove excess oil.
Curry:
- Wash and chop all vegetables required to make the undhiyu. For the aubergine Cut a cross in each.
- Heat 3 tablespoons of oil in a pressure cooker over medium flame. Add 1 teaspoon cumin. Wait for 30 seconds then add 1/2 tablespoon Green Chilli Ginger Paste and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam/ sweet potato and salt. Mix well and cook for 2-3 minutes.
- Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder.
- Mix well and cook for 3 minutes.
- Add aubergine and potatoes.
- Add 1 cup water. Add fried Fenugreek muthiya on top.
- Close the lid and cook over medium flame for 3 whistles about 10 - 15 minutes.
- Gently mix the curry with a spatula. Be gentle or you will break your muthiya. Garnish with fresh coriander leaves and serve
Notes
Note the aubergine is optional you can play with the ingredients and remove what you don't have.
