Every family has a different way of preparing Undhiyu. Today, I am sharing this delicious recipe from my Nani’s kitchen. It is very simple to make. I like to use all the basic pantry ingredients for my recipe, so does this recipe. This recipe is loved by all our family and friends. On every Makar Sankranti (Kite Flying Festival), my grandma single handedly prepared this vegetable curry, because it is loved by all our family.
Is this Curry Vegan?
Yes, this vegetable curry is vegan. I use Olive Oil for cooking everything for health purposes, but feel free to use any cooking oil. The most recommended oil for this luscious curry is peanut oil, because of its earthy nutty flavor.
Is this curry Gluten-Free?
Yes, this curry is Gluten-Free. Although I use Whole wheat Flour to make the Methi Muthiyas ( Fenugreek Dumplings ) , you can replace it with gram flour/ besan.
Can we Freeze this Vegetable Curry?
You can absolutely freeze undhiyu. All I do is add a little more oil in the curry while preparing it. Freeze it in an airtight container for upto 2 months.
How to Make Undhiyu?
There are three major steps in the processof making Undhiyu. They are 1. To Prepare Methi Muthiyas (Fenugreek Dumplings) 2. To prepare the Green Masala. 3. To Pressure cook the Vegetable Curry . This looks like a long process, but trust me it is not as overwhelming as it seems. The most efficient way to prepare this curry is the preparation of ingredients.
Step 1: Make Methi Muthiyas ( Fenugreek Dumplings)
Add roughly chopped fenugreek leaves, cilantro, minced garlic , minced ginger, jaggery powder, lime juice, red chilli powder, turmeric powder, Cumin-Coriander Powder, Garam Masala, salt , Semolina and Whole Wheat Flour. Now mix everything using your hands (this will help release the water from fenugreek leaves and cilantro so you don’t need extra water, but if needed add 1 tablespoon of water. The consistency should like 2nd picture. Make the muthiyas using your hands. Deep Fry them on medium flame till golden brown.
Step 2 : Make Green Masala
Add Cilantro , Dried Fenugreek Leaves and fresh/ frozen green garlic in a bowl. Next add in fresh minced garlic, ginger and green chillies. Next add lime juice, jaggery powder, coriander-cumin powder, turmeric powder, garam masala and salt. Roast besan (gram flour). Add it to the green mix. Now massage everything with hands and make the masala.
Prepare the vegetables. Add green peas, pigeon peas and suratii papdi/ shelled edamame. If you are using frozen veggies like I did then soak them in water for sometime. Next wash sweet potatoes, (I am using yams here to give the curry some color) Aubergines and Potatoes. Now you want to make four two diagonal cuts on your aubergines right before stuffing the green masala. Also, pierce the baby potatoes roughly to make sure it suck in the juices of the curry to get the flavor. Next, turn on your instant pot on Saute mode. Add oil, carrom seeds, sesame seeds and hing/ asafetida. To this add minced garlic. Saute for a little bit and add tomatoes. Once tomatoes are mushy, stain the water from green peas, pigeon peas and surati papdi , and throw everything in. Next add in all the left over green masala. Mix everything. Next add in the Potates and yams. Again give everythig a mix. Add water and salt to taste. Now place the stuffed aubergines and the methi muthiyas. Close the Instant Pot lid. Cancel Saute Mode. Pressure Cook Manually on High Pressure for 7 mins, Using Natuaral pressure release. Serve it piping hot with fluffed puris and sev on the top.
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