Undhiyu is a mixed vegetable gujurati dish. It can be made in various ways, one of the most famous ways to make it is to cook it in a matlu (earthen pot). When I did a poll on my Instagram about what gujju recipes you all wanted to see the most requests I got was for Undhiyu! I was already doing this recipe in collaboration with Sanskar teaching, but gave me confirmation that you guys will love this from the poll. I can’t wait for all the other recipes I have planned with Sanskar teaching, I know you guys will enjoy it so stay tuned for that.
My mom makes the best Undhiyu hands down, that I have ever had. So of course I called her and asked for her recipe…. But it was a long process that involves frying the muthiya, making bharela ringan separately then cooking everything a certain way. It was a long process and so many steps and lets be real aint nobody got time for that right now. I came up with this IP method using her masala’s and recipe but with modification. She definitely rolled her eyes at me using the frozen undhiyu mix and the idea of me making it in the IP. She said she understands and has to keep up with the times, she is just happy that people our age are interested in our traditional food still! I will one day make it her way and post it, but being 39 weeks pregnant I just don’t have the energy for it. I will take all the shortcuts I can take.
I definitely took a shortcut at this recipe but trust me it does not compromise the flavors!! My non undhiyu eating in-laws and husband LOVED it. By loved it I mean we had no leftovers, now that is a big win in my books. I hope this recipe will be easy enough for you and your family to try. Tag me @zheelicious when you make it 🙂
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Makes: 6 servings |
Ingredients:
- 2 Pack of frozen Undhiyu mix
- 1 ½ tomatoes, chopped
- 4 green chilies, chopped
- 1 inch ginger, grated
- 1-2 tbsp oil
- 3 whole cloves
- 1 stick cinnamon
- ½ tsp mustard seeds (rai)
- ¼ tsp asafoetida (hing)
- 2 tsp cumin coriander powder (dhana jeeru)
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp undhiyu masala
- 1 tsp amchur powder
- 2 tbsp sugar
- Salt to taste
- 1 cup water
- Cilantro, chopped
Directions:
- Set your instant pot to saute mode for 10 minutes. Once its hot add oil, mustard seeds, once the mustard seeds start to splutter add hing, whole cloves, and cinnamon stick.
- Add the tomatoes, green chilies, and grated ginger. Cook for about 2 minutes. Then add the rest of the masalas (red chili powder, cumin coriander powder, turmeric powder, undhiyu masala, amchur powder, and sugar) Add ¼ cup of water and cook for about 1-2 minutes (until the masalas fragrant).
- Add the two bags of frozen undhiyu mix. (No need to thaw this). Add remaining water, close the lid, close the valve to sealing, and cook on high pressure for 10-15 minutes.
- You can do instant release or natural release depending on how much time you have.
- Open the lid mix the undhiyu, top it with chopped cilantro and enjoy with hot puris!
Notes:
- I used vadilal brand frozen mix from Patel brothers.
- I used Badshah undhiyu masala, you can use any brand you find.
- you can add more veggies to it if you need as well.
- If the water doesn’t burn then put your IP on sauté mode for 5-10 minutes and watch for the water to burn until desired consistency.
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