Authentic Kathiyawadi Undhiyu Recipe

History of Undhiyu

The name of the dish is derived from the word undhu, meaning upside down, referring to the traditional method of underground cooking in pots which are heated from above. The dish is especially popular during winter.


For muthiya 1 cup - Gram flour 1 ½ cups - Fenugreek leaves (chopped) ½ tsp - Red chili powder ¼ tsp - Turmeric powder 1 ½ tsp - Sugar ¼ tsp - Lemon juice Oil Salt as per taste Pinch of baking soda


For masala ¼ cup - Coconut (grated) ⅓ cup - Roasted Peanut powder ½ tbsp - Sesame seeds ¼ cup - Coriander leaves (finely chopped) ½ tbsp - Green chili, ginger, and garlic paste 1 tsp - Sugar ½ tsp - Lemon juice


For curry 3-4 - Brinjal 6-8 - Baby Potatoes ½ cup - Surti papdi (strings removed) ½ cup - Valor papdi (strings removed) ½ cup - Tuvar lilva ½ cup - Yam/Sweet potato (chopped) ½ cup - Green peas 1 tsp - Red chili powder ½ tsp - Cumin powder ½ tsp - Coriander powder ⅓ tsp - Turmeric powder ¼ tsp - Garam masala powder (optional) Pinch of Asafoetida (optional) 1 cup - Water

STEP - 1

In a spacious bowl, combine gram flour, fenugreek leaves, red chili powder, turmeric powder, baking soda, sugar, lemon juice, salt, and oil. Mix well, adding water as needed, to form a soft dough. Grease your hands with oil and shape the dough into 10-12 oval muthiya. Fry them in hot oil over medium heat until golden brown. Enjoy these delectable oval-shaped muthiya!

STEP - 2

Fry the muthiya until they turn golden brown and develop a crispy outer layer. Use a slotted spoon to transfer them onto a plate lined with a paper napkin. Allow them to cool. Next, take all the masala ingredients in a bowl to prepare the stuffing.

STEP - 3

Thoroughly mix and taste the stuffing, ensuring a balanced blend of strong spiciness, mild sweetness, sourness, and saltiness. Adjust the ingredients if needed. Now, gather all the required chopped vegetables for undhiyu, taking care not to separate their segments while chopping. Stuff the veggies with the prepared masala.

STEP - 4

After preparing the stuffing, ensure it has a well-balanced, flavorful taste. Then, take the required chopped vegetables for undhiyu, being careful not to separate their segments while chopping. Proceed to stuff the veggies with the prepared masala.

STEP - 5

Sprinkle red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Mix thoroughly and cook for 5 minutes. Then, add potatoes and brinjal, along with a pinch of salt.

STEP - 6

Pour water and cook until the vegetables become tender. Seal the lid and allow it to cook for 2-3 whistles. Then, add the muthiya and cook for an additional minute or two.

STEP - 7

Sprinkle coriander leaves as a garnish on the undhiyu. Serve the undhiyu alongside puri and enjoy!