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undhiyu
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Undhiyu ( Mixed Vegetable Curry) - Instant Pot

Undhiyu is a popular mixed vegatable curry from Gujarat. It is a beautiful cocncoction of fresh herbs, seasonal vegetables and spices.
Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian
Keyword: Surati Undhiyu, Undhiyu, Undhiyu Recipe
Servings: 4
Author: Aayushi Patel - The Whisk Addict

Equipment

  • Instant Pot

Ingredients

For Methi Muthiyas ( Fenugreek Dumplings)

  • 1 + 1/2 Cups Fresh Fenugreek ( Methi) Leaves Roughly Chopped
  • 1/2 Cup Cilantro Roughly Chopped
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Garam Masala
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Cumin- Coriander Powder
  • 1 Tbsp Garlic Minced
  • 1/2 Inch Ginger Minced
  • 1+ 1/2 Tbsp Jaggery/ Sugar
  • 1 Tsp Lime Juice
  • Pinch of Asafetida
  • 1/2 Cup Whole Wheat To Make this Gluten Free Use Besan instead of Whole Wheat Flour.
  • 3 Tbsp Semolina
  • 1 Tsp Salt
  • 1 -2 Tbsp Water If Needed

Vegetables for Undhiyu

  • 10-12 Baby Potatoes Use 3 Large Potatoes if you don't have baby potatoes.
  • 4 Aubergines
  • 1 Medium Yam
  • 1 Cup Green Peas Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable
  • 1 Cup Pigeon Peas Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable
  • 1 Cup Surati Papdi Use Frozen if fresh unavailable; I use Deep Indian Kitchen Frozen Vegetable

For Green Masala

  • 1 Cup Cilantro Roughly Chopped Tightly Packed
  • 1/2 Cup Kasuri Methi Tightly Packed
  • 1/2 Cup Green Garlic Tightly Packed. Use Fresh/ Frozen. I used frozen from Deep India Kitchen Frozen Vegetables .
  • 1 Tbsp Fresh Garlic Minced
  • 1 Inch Fresh Ginger Minced
  • 5 Green Chillies Crushed
  • 1/4 Cup Roasted Besan
  • 3 Tbsp Jaggery/ Sugar
  • 1/2 Lime Juice
  • 1 + 1/2 Tsp Garam Masala
  • 1 Tsp Dhana Jeeru (Cumin- Coriander Powder)
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Salt

For Tempering Undhiyu 1

  • 4 Tbsp Oil
  • 1 Tbsp Ajwain ( Carom Seeds)
  • 1/2 Tbsp White Sesame Seeds
  • Pinch of Asafetida
  • 1 Tomato
  • 1 Cup Water

For Tempering Undhiyu 2 ( Optional)

  • 2 Tsp Oil
  • 1 Tsp White Sesame Seeds
  • 1 Tsp Red Chilli Powder
  • 2 Dried Red Chillies

Instructions

For 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 tbsp of water.
  • The consistency should like 2nd picture. Make the muthiyas using your hands. Deep Fry them on medium flame till golden brown.

Prepare the Vegetables for Undhiyu

  • 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 to fill the green masala. Now pierce the baby potatoes roughly to make sure it suck in the juices of the curry to get the flavor.

Prepare the 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.
  • 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.

Pressure Cook the Undhiyu

  • 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.
  • Turn the Vent to the Sealing Position
  • Cancel Saute Mode.
  • Pressure Cook Manually on High Pressure for 7 mins, Using Natural pressure release.
  • Add the second tempering if you would like.
  • Serve it piping hot with fluffed puris and sev on the top.

Notes

  • Wash and rinse cilantro and fenugreek leaves the day before. let them air dry. Roughly chop them and store them in the refrigerator.
  • Keep minced garlic, ginger and green chillies ready.
  • Be patient when you are preparing the undhiyu.
  • Proceed step by step and read all the instructions thoroughly. 
  • To make this curry gluten-free , use besan in Methi Muthiyas ( Fenugreek Dumplings instead of Whole wheat flour.
  • Hope you enjoy cooking this delicious curry as much as I did.