Step-by-Step Instructions

1. 1.Prepare Dry Stuffing Masala

   In a mixer jar, add 1/2 cup roasted peanuts, less than 1/2 cup sesame seeds, 1/2 cup dry coconut powder, 1/2 cup papdi gathiya (or roasted gram flour), 2 tablespoons Kashmiri red chili powder, 1/2 teaspoon turmeric powder, 3 tablespoons coriander-cumin powder, 1 tablespoon salt, 2 tablespoons powdered sugar, and 1 tablespoon garam masala. Close the lid and grind it into a coarse powder.

2. 2.Prepare Green Paste

   In the same mixer jar, add 1/2 cup green garlic, 3-4 green chilies, 4 cloves of garlic, 1 piece of ginger, 1 piece of fresh turmeric, and 100g fresh coriander. Grind it into a coarse paste. If needed, add 1 tablespoon of water to help with grinding.

3. 3.Prepare Tomato Paste

   In the same mixer jar, add 3 large chopped tomatoes. Grind them into a fine paste.

4. 4.Mix Stuffing for Brinjals

   Take the dry stuffing masala in a bowl. Add 2 tablespoons of the prepared green paste and 2 tablespoons of oil. Mix everything thoroughly by hand until well combined.

5. 5.Stuff Brinjals

   Take 200g small brinjals. Wash them, remove the stems, and make four cuts from the bottom towards the stem, ensuring they remain attached. Carefully stuff each brinjal with the prepared masala, pressing it in firmly so the masala reaches deep inside.

6. 6.Prepare Muthia Dough

   In a plate, take 100g finely chopped and washed fenugreek leaves (methi). Add 1 teaspoon salt and mix well to help the methi release water. Then add 1/2 cup coarse wheat flour, 1/2 cup gram flour (besan), 1 tablespoon red chili powder, 1 tablespoon coriander-cumin powder, 1/2 teaspoon turmeric powder, 1 tablespoon of the green paste, 1 tablespoon powdered sugar, a pinch of baking soda, and the juice of 1 lemon. Add 1 tablespoon sesame seeds. Mix everything thoroughly. Add 3-4 tablespoons of water only if needed, as the methi will release its own moisture. Knead a stiff dough.

7. 7.Shape Muthia

   Apply a little oil to your hands. Take small portions of the dough and roll them into small oval shapes. You can also make round muthias if preferred.

8. 8.Fry Muthia

   Heat oil for deep frying in a pan. Once the oil is hot, reduce the flame to medium. Carefully drop the muthias into the hot oil. Fry them, turning occasionally, until they turn golden brown and crispy.

9. 9.Fry Vegetables

   In the same oil, fry the chopped vegetables: 100g suran (yam), 100g sweet potato, 100g potato, and 100g purple yam (ratalu). Fry them until they are about 50% cooked and lightly golden. Then add 100g chopped raw banana and continue frying until all vegetables are golden brown and cooked through. Remove the fried vegetables and set aside.

10. 10.Prepare Gravy Base in Pressure Cooker

    Heat a pressure cooker on medium flame. Add 2 large spoons of oil. Once hot, add 2 bay leaves and 2 dry red chilies. Then add 1 tablespoon carom seeds (ajwain), 1 tablespoon cumin seeds, and 1/2 teaspoon asafoetida (hing). Add the remaining green paste and sauté for 5 minutes until fragrant and the raw smell disappears.

11. 11.Add Beans and Spices

    Add 150g mixed beans (tuvar, valol, papdi, chana) to the cooker. Add 1 tablespoon salt and mix well. Sauté for 5 minutes. Then add the prepared tomato paste and sauté until the oil separates from the paste. Add 2 tablespoons Kashmiri red chili powder, 1 tablespoon turmeric powder, 1 tablespoon coriander-cumin powder, and 2 tablespoons undhiyu masala (or garam masala). Mix all the spices well with the beans and paste.

12. 12.Layer Vegetables, Brinjals, and Muthia

    Add the fried vegetables to the cooker and mix them thoroughly with the gravy. Carefully arrange the stuffed brinjals on top of the vegetables. Pour 1 glass of water from the side of the cooker. Place the fried muthias on top of the brinjals. Break some muthias to help thicken the gravy.

13. 13.Pressure Cook Undhiyu

    Close the pressure cooker lid. Cook on medium flame for 4-5 whistles. Once the whistles are done, immediately open the cooker. Do not let it cool down naturally.

14. 14.Final Adjustments and Garnish

    Add tamarind water (as needed for desired tanginess) and 2 tablespoons powdered sugar (or jaggery) to the cooked undhiyu. Mix gently. Garnish with fresh chopped coriander and chopped green garlic. Mix lightly.

15. 15.Prepare Final Tempering (Tadka)

    In a small pan, heat 1 tablespoon of oil. Once hot, add 1 tablespoon Kashmiri red chili powder. Immediately pour this tempering over the undhiyu in the cooker. Gently mix the tempering into the undhiyu. This step enhances the color and flavor of the dish.

16. 16.Serve Hot

    Your delicious and flavorful Gujarati Undhiyu is ready to be served hot. Enjoy!