Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter.
Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 4 servings
Ingredients for Muthiya (dhokli):
- 1 cup Gram Flour (besan)
- 1½ cups chopped Fenugreek Leaves
- 1/2 teaspoon Red Chilli Powder
- 1/4 teaspoon Turmeric Powder
- A pinch of Baking Soda
- 1½ teaspoons Sugar
- 1/4 teaspoon Lemon Juice
- Salt to taste
- 1 tablespoon Oil + for deep frying
- 1/4 cup grated Coconut (fresh or dry)
- 1/3 cup Roasted Peanut Powder
- 1/2 tablespoon Sesame Seeds
- 1/4 cup finely chopped Coriander Leaves
- 1/2 tablespoon Green Chilli Ginger Garlic Paste
- 1 teaspoon Sugar
- 1/2 teaspoon Lemon Juice
- Salt to taste
- 3-4 small Brinjal
- 6-7 Baby Potatoes (or large pieces of potato)
- 1/2 cup Surti Papdi, strings removed
- 1/2 cup Valor Papdi, strings removed
- 1/2 cup Tuvar Lilva
- 1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
- 1/2 cup Green Peas
- A pinch of Asafoetida (hing), optional
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Cumin-Coriander Powder
- 1/3 teaspoon Turmeric Powder
- 1/4 teaspoon Garam Masala Powder, optional
- Salt to taste
- 1/2 cup Cooking Oil (or less*)
- 1 cup Water
Method to Make Muthiya (Dhokli):
- Take 1 cup of gram flour, 1¼ cup of fenugreek leaves, 1/2 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, a pinch of baking soda, 1½ teaspoon sugar coffee, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
- Mix all the ingredients with a spoon, add water if necessary and make a soft paste as shown in the photo. If the dough becomes sticky, don’t worry. If it is too sticky, add a few teaspoons of gram flour and mix well
- Grease your hands with oil and carefully make about 10 to 12 small, oval-shaped muthiyas. Heat the oil over medium heat to fry the muthiyas.
- Fry the muthiyas (3-4 at a time depending on the size of a pan) over a flame on medium-low heat until they turn light golden brown and the outer layer becomes crisp. Do not fry on high heat as they can remain raw from the inside.
- Remove them with a slotted spoon and transfer to a paper towel on a plate. Methi Muthiyas is ready.
Method to Make Masala:
1. Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt ) in a medium bowl.
2. Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.
Method to Make Curry:
- Take all the vegetables you need to make the undhiyu.
- The potatoes and remove the stems from the brinjal. Make a cross cut on the brinjal and the top potato to 3/4 length. Make sure not to separate the segments. Stuff the vegetables with prepared masala.
- Heat 1/2 cup of oil in a 3 or 5 liter steel / aluminum pressure cooker over medium heat. Add a pinch of asafoetida and sauté for 10 seconds. Add the papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2 to 3 minutes.
- Add 1 teaspoon of red chili powder, 1/3 teaspoon of turmeric powder, 1/2 teaspoon of cumin-coriander powder and 1/4 teaspoon of garam masala powder.
- Mix well and cook for 3 minutes.
- Add the stuffed brinjal and the potato. Sprinkle salt on it.
- Add 1½ cups of water. Add fried dhokli methi muthiya over it.
- Close the lid and cook over medium heat for 3 whistles. Extinguish the flame. Open the cover once the pressure has been released naturally (10-15 minutes).
- Gently mix the curry with a spatula. Do not mix too much because vegetables and muthiya can break.
- Garnish with fresh coriander leaves and serve hot with pauper and shrikhand for lunch.
Serve it with poori and shrikhand in lunch or dinner on Makar-Sankranti (Uttarayan – kite flying festival day) or on Diwali as an authentic Gujarati dish.