Undhiyu is a traditional Gujrati dish that is super flavorful and unfortunately time consuming to make. Here’s my simplified, healthier version. All ingredients are available in your local Indian store.
Ingredients
Veggies:
10-12 mini potatoes
1 c shelled surti papdi lilva
Optional additional vegetables – baby eggplants, purple yam, sweet potatoes, flat surti papdi, green banana, green peas, tuvar dana
Masala (adjust per taste)
¼ c shredded coconut
½ c ground peanuts
2 tbs sesame seeds
1 tbs each ground ginger and garlic
3 tsp ground red chili powder
2 tsp coriander powder
1 tsp turmeric powder
1 tbs sugar
Salt
2 tbs lemon juice
½ c chopped cilantro 4-6 ground green chilis
Temper:
2 tbs oil
Pinch of asafetida (hing)
1 tsp each cumin and ajwain
Other:
½ c water
1 c pan fried muthia
¼ c chopped cilantro for garnish
Instructions
1 Mix masala ingredients together
2 Set Instant Pot to sauté mode, heat oil, and add temper ingredients
3 Add veggies and ½ masala. Stir lightly
4 Add water, remaining masala, and muthia. Do not mix
5 Cook on high pressure for 8 min and let cool naturally
6 Gently transfer to a serving dish and garnish with cilantro
7 Enjoy hot with puri/paratha, srikhand and kachori – it’s amazing!
Note: you can cook in a pressure cooker for 3 whistles/20 min using the same method above
Food restrictions
🌱 Vegan friendly
🌱 Jain friendly – replace potatoes with green bananas and omit ginger, garlic, and other root vegetables. LMK if you have questions!
Tags: Gujarati, Indian, Instant Pot
