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    Home » Curry » Undhiyu

    Instant Pot Undhiyu Recipe | Gujarati Mixed Vegetables

    Published: Apr 18, 2016 · Modified: Mar 31, 2021 by Pavani · Leave a Comment

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    Undhiyu is a delicious Gujarati dish that is packed with seasonal veggies and flavored with peanuts and coconut. This is a delicious meal served with puri.

    Bowl with puri and undhiyu

    In my quest to try different Indian cuisines, I have a traditional Gujarati mixed vegetable dish called Undhiyu or Oondhiya today. I ate it for the very first time at one of our Gujju friends and it was absolutely amazing. It is packed with flavor and veggies. They served it with puri and shrikhand for a wholesome meal.

    'Undhu' in Gujarati means 'upside down'. Traditionally undhiyu is cooked in earthen clay pots that are turned upside down onto the open fire. There are quite a few different recipes to make this dish, I followed Tarla Dalal's recipe.

    Step by step photos showing roasted peanuts and sesame seeds
    Step by step photos showing the making of masala for Gujarati curry

    Ingredients:

    This undhiyu recipe needs a pretty long list of ingredients for the spice mix and the vegetables. So it needs a little bit of pre planning and a little patience. There are quite a few different vegetables that are used but they can be substituted or omitted based on the availability.

    I did a big grocery shopping at the local Indian store and stocked up frozen yam (regular & purple), surti lilva (pods & seeds) and methi leaves. All the other veggies are easily available in local stores as well.

    • Nuts & Seeds: Peanuts, sesame seeds, dry grated coconut
    • Spices: Ground coriander, ground cumin, turmeric, chili powder
    • Seasoning: Sugar, salt, lemon juice, green chilies
    • Veggies:
      • Baby Eggplant
      • Baby Potatoes
      • Purple Yam - available in the frozen section in Indian grocery
      • Sweet potato
      • Surti papdi and seeds - also available in frozen section
    Step by step photos showing the making of OOndhiyu

    Instructions:

    The oondhiyu I ate at my friend's house had deep fried veggies which makes the dish taste amazing, but also high in calories. But I use the Instant pot to cook mine and I think it tastes just as good with lower calories. This dish is definitely worth every minute spent on it. All the different flavors just explode in your mouth.

    This is not a quick dish as there are quite a few components to make. So I have laid out a roadmap on how to go about making this dish. Using the Instant pot or pressure cooker makes this dish so much more easier.

    I follow this process at home to make this dish and it takes about 1~1½ hour of hands on time to make the whole meal.

    Bowl with poori stuffed with Undhiyu

    Recipe:

    • First make the Methi Muthiya (takes about 30 minutes)
    • If you can multitask, great then make the masala while the muthiya are frying up -
      • In a small skillet, roast sesame seeds until golden. Add coconut and cook until golden. Cool slightly.
      • Coarsely grind peanuts, roasted sesame seeds and coconut.
      • Combine the ground peanuts mixture with all the other masala ingredients. Mix well and set aside.
    • Make the Dish (15 minutes hands on time):
      • First stuff the slit eggplants with little masala.
      • Turn the Instant Pot on 'Saute' mode. Heat oil and add the carom seeds; cook for a few seconds. Next add hing and cook again for few seconds.
      • Add all the vegetables except for the stuffed eggplant.
      • Stir in the masala and ½ cup water. Stir in salt, turmeric and stir well. Place the stuffed stuffed eggplant on the top.
      • Turn off the instant pot and turn on the Manual mode for 5 minutes.
      • Wait for the pressure to release naturally.
      • Open the lid and add the muthiya. Stir well and close the lid for 5 minutes.
    • Make Puri (about 30 minutes hands on time).

    To serve:

    Traditionally Undhiyu is served with poori and shrikhand at weddings and on special occasions. But you can make it any day and serve with roti.

    Instant Pot Undhiyu

    Undhiyu is a delicious Gujarati dish that is packed with seasonal veggies and flavored with peanuts and coconut. This is a delicious meal served with puri and shrikhand
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr
    Course: Main Course
    Cuisine: gujarati
    Servings: 6 servings

    Ingredients

    For Undhiyu Masala:

    • ¼ cup Roasted Peanuts
    • 3 tbsps Sesame seeds
    • ¼ cup Dry grated Coconut
    • ½ cup Fresh Cilantro, Chopped
    • 1 ~ 2 tsp Sugar
    • 1 tsp Ground Coriander
    • 1 tsp Ground Cumin
    • 1 tsp Red Chili powder
    • 1 tsp Lemon juice
    • 2 Green Chilies, finely chopped
    • To taste Salt

    For the Veggies:

    • 5 ~ 6 Baby Eggplant, cut a '+' on the bottom
    • 2 tbsp Oil
    • ½ tsp Carom seeds (Ajwain)
    • ¼ tsp Asafoetida (Hing)
    • 1 cup Surti Lilva
    • 1 Small Sweet potato, peeled and cut into big pieces
    • 4 ~ 6 ½ Baby Potatoes, peeled and cut into long pieces
    • ¼ cup Surti papdi seeds
    • 1 cup Purple Yam, peeled and chopped (I used frozen purple yam)
    • ¼ tsp Turmeric
    • ½ tsp Ground Coriander
    • ½ tsp Ground Cumin
    • ½ tsp Sugar
    • 6~8 Methi Muthiyas*
    Get Recipe Ingredients

    Instructions

    Make Undhiyu Masala:

    • In a small skillet, roast sesame seeds until golden. Add coconut and cook until golden. Cool slightly.
    • Coarsely grind peanuts, roasted sesame seeds and coconut.
    • Combine the ground peanuts mixture with all the other masala ingredients. Mix well and set aside.

    Prep the Veggies:

    • Stuff the slit eggplants with little masala.

    Make Undhiyu in Instant Pot:

    • Turn the Instant Pot on 'Saute' mode. Heat oil and add the carom seeds; cook for a few seconds. Next add hing and cook again for few seconds.
    • Add all the vegetables except for the stuffed eggplant.
    • Stir in the masala and ½ cup water. Stir in salt, turmeric and stir well. Place the stuffed stuffed eggplant on the top.
    • Turn off the instant pot and turn on the Manual mode for 5 minutes.
    • Wait for the pressure to release naturally.
    • Open the lid and add the muthiya. Stir well and close the lid for 5 minutes.
    • Serve hot with pooris and shrikhand.

    Notes

    • Make the Methi Muthiyas: Here's the recipe to make methi muthiyas. Keep ready.
    • If using medium size potatoes, chop them into 1½" cubes.
    • I used frozen purple yam, surti lilva and surti lilva seeds.
    • If using Pressure Cooker:
    • Heat oil in a pressure cooker, add the carom seeds and cook for a few seconds. Next add hing and cook again for few seconds.
    • Add all the vegetables except for stuffed eggplant. Add the masala and ¼ cup water to the pan. Stir in turmeric and stir well.
    • Place the eggplant on top of the veggies and pressure cook for 2 whistles.
    • Allow the steam to escape before opening the lid.
    • Add the Methi muthiyas. Cover and cook for 5~7 minutes for the flavors to mingle.
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
    Blue bowl with Undhiyu

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    Comments

    1. Usha Rao

      April 18, 2016 at 12:13 pm

      Oondhiyu is time consuming and I made it couple of years ago when we did Indian states. Mine was a big flop. I spent so much time preparing it and it was such a disappointment. Yours looks so delicious!!

      Reply
    2. Priya Suresh

      April 18, 2016 at 6:59 pm

      OOndhiyu is in my to do list since a long, this curry looks absolutely irresistible and healthy as well.

      Reply
    3. Sapana Behl

      April 18, 2016 at 9:17 pm

      Ondiyou is in my to do list but I always give up seeing the ingredients list.This looks so delicious and comforting.

      Reply
    4. vaishali sabnani

      April 19, 2016 at 2:18 am

      I make this dish every winters , at least 2-3 times. It is one popular hit dish in Gujrat . Kudos on putting in so much effort .

      Reply
    5. Srivalli

      April 19, 2016 at 5:58 am

      Awesome combination Pavani..Oondhiyu has been on my list for the longest time still...Your taco style pooris look fantastic!

      Reply
    6. Gayathri's Cook Spot

      April 19, 2016 at 8:08 am

      Oondhiyu has been in my to do list for long, but due to unavailability of certain ingredients, I haven't tried it yet. Yours looks so irresistible with the pooris..

      Reply
    7. Srividhya Gopalakrishnan

      April 19, 2016 at 3:15 pm

      My favorite gujarati recipe. Love the way you served.

      Reply
    8. Harini-Jaya Rupanagudi

      April 20, 2016 at 1:54 am

      OMG it looks so tempting. The whole setup is inviting, Pavani.

      Reply
    9. Suma Gandlur

      April 20, 2016 at 3:33 am

      Your dish is looking great and bet it is worth the effortx and time. I have eaten it a couple of times at local Swamy Narayan temple but haven't tried it at home. The other adult is not a fan of it and I find the method tedious.

      Reply
    10. Kalyani

      April 20, 2016 at 1:21 pm

      wonderfully made !! yes the planning is time consuming but soooo much worth the effort... Like vaishali, I too make it 2-3 times during the winters when fresh veggies specially for this is available...

      Reply
    11. Smruti Shah

      April 20, 2016 at 11:50 pm

      This is our family favorite vegetable in winters!! Though I was stunned with the way you spelt it, I saw certain recipes on Tarla Dalal's page spelt the same way. You have done perfect justice to the dish 🙂

      Reply
    12. Sandhya Ramakrishnan

      April 27, 2016 at 10:44 pm

      Wow! That sure is a process to make this. I am sure it would have tastes great with all those vegatbles and spices.

      Reply
    13. Global Tastes & Travels Inc.

      May 10, 2016 at 10:50 pm

      very involved and time consuming recipe but I'm sure it was worth the effort

      Reply
    14. Global Tastes & Travels Inc.

      May 10, 2016 at 10:50 pm

      very involved and time consuming recipe but I'm sure it was worth the effort

      Reply

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