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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
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Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 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*

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.