Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, winter special gujarati lunch - undhiyu, puri, jalebi, chutney. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we have to first prepare a few components. You can have winter special gujarati lunch - undhiyu, puri, jalebi, chutney using 76 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney:
- Take For ravaiya (stuffed brinjals)
- Get 3-4 baby size tender eggplants (ravaiya na ringan)
- Make ready 1 tbsp grated fresh coconut
- Get 1/4 tsp salt
- Make ready 2 tbsp chopped coriendar leaves
- Make ready 1 tsp dhaniya jeera
- Prepare 1/2 tsp chilli powder
- Prepare 1 tbsp peanut powdered
- Make ready 1 tsp sugar
- Prepare For muthiya:
- Make ready 2-3 tbsp chana flour
- Get 1/4 tsp salt
- Get 1/2 tsp garlic paste
- Take 1/2 tsp green Chilli paste
- Prepare 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
- Prepare 1/4 tsp turmeric powder
- Make ready 1/2 tsp red chilli powder
- Make ready 1 tsp sugar
- Prepare 1 tbsp oil
- Get 1 tsp more or less water to bind (if required)
- Make ready For main sabzi
- Get 8 tbsp oil
- Take 1 tomato
- Prepare 4 medium size potatoes
- Prepare 1 sweet potato
- Make ready 1 ratalu
- Take 1/2 cup tuver dana
- Take 1/2 cup valol papdi dana
- Prepare 1/2 cup green peas
- Get 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
- Make ready 2 tsp lemon juice
- Get 2 or more tsp sugar
- Prepare As per taste Salt
- Take 2 heaped tablespoons garam masala
- Take 1 heaped tablespoon dhaniya jeera powder
- Get 5 green chillies cut into two(ablong)
- Prepare 1 tbsp more or less chilli powder
- Prepare 1 glass water
- Make ready 1/2 tsp ajwain
- Prepare 1/2 tsp jeera
- Prepare 1/2 tsp mustard seeds
- Make ready As required Oil to fry
- Prepare 2 tbsp Chilli, ginger, garlic paste
- Get For garnishing:
- Make ready As required Green chutney
- Make ready Some Sev
- Take As required Grated coconut
- Take As required Chopped coriander
- Take For green chutney
- Get 1 cup Coriandar leaves
- Make ready 1 tsp lemon juice
- Get 1 1/2 tsp sugar
- Make ready 3-4 green chillies
- Make ready 3 tbsp water
- Prepare 2 inches piece coconut
- Get 4 cloves garlic
- Get For Jalebi
- Make ready 100 grams maida
- Make ready 1 tsp cornflour
- Take 1 tsp vinegar
- Make ready 1 drop yellow or orange food colour
- Take 1 tsp curd
- Prepare 1 pinch baking soda
- Take 1/4 cup water (or as required)
- Get As required Oil for frying
- Make ready For sugar syrup***
- Take 125 grms sugar
- Get 1/4 cup Less than water
- Take Few Strands of saffron
- Prepare 1 pinch cardamom powder
- Get 1/2 lemon juice
- Make ready For Puri:
- Make ready 1 measuring cup wheat flour
- Prepare 1/4 tsp salt
- Take 1 tsp oil
- Prepare As required Water/milk to knead dough
For most Gujaratis, winter isn't winter without the steaming bowls of Undhiyu gracing their dining tables. Undhiyu means 'upside down' in Gujarati - the name is drawn from the traditional method used to cook Undhiyu in rural Gujarat. 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.
Instructions to make Winter special Gujarati lunch - Undhiyu, Puri, Jalebi, chutney:
- Prepare all vegetables as shown in the picture. If you have the 3 seeded valol papdi, just remove the head and the tail part-no need to split open. Mix ingredients for ravaiya and stuff in the brinjals. I didn't have ravaiya brinjals, so I just used a large brinjal that was available.
- Combine tuver Dana, peas and papdi dana in a pressure cooker. Add 1/2 cup of water, a pinch of turmeric powder, 1/4 spoon salt, and a pinch of asafoetida in it. Cook till a whistle blows. Deep fry potatoes and sweet potatoes (seperately) till they are tender.
- Combine ingredients for muthiya and make marble size balls. Deep fry them in the oil.
- Heat oil for the main sabji in a thick bottom pan. Crackle mustard, then jeera and then ajwain. Add and fry Chilli, ginger, garlic paste. Then add turmeric powder and asafoetida. Place stuffed brinjals gently in it followed by valol papdi. Toss or stir very gently. Add 2 tbsp oil to control the temperature of oil and to prevent papdi from getting fried in the oil. Cover the pan with a plate with some water in it. Cook on slow heat till brinjals and papdi tender. Keep stirring in between.
- Then add fried potatoes and sweet potatoes, boiled mixed peas, green chillies, left over stuffing from ravaiya and tomatoes followed by all the powder spices, sugar and lemon juice. Very gently combine everything, cover again till oil oozes to ensure that the spices are cooked and absorbed well.
- Add a glass of water and muthiya. Taste and adjust spices if needed. Gently cut through the sabzi with a spetula so that the water can reach till the bottom. Cover and simmer till oil is seen on the top.
- TIP ON SPEEDING UP : prepare ravaiya first. Then cook them as explained in step 4. Frying potatoes, making muthiya and boiling peas -all can be done when the ravaiyas are getting cooked as they take long time to cook.
- TIP on taste : Undhiyu is supposed to be slightly on sweet side. Even the green chutney should have outstanding sweetness.
- OTHER TIPS : 1. muthiyas are the game changers. You may want to more muthiyas if you like. 2. Add muthiyas only towards the very end. Cook only for 3-5 min after adding muthiya or else they'll break in sabji. 3. If ratalu is available, that can be added after frying like the potatoes. 4. While cooking valol with ravaiyas ensure that valol does not get fried and chewy due to overcooking. If doubts, you may add it a little while after the ravaiyas.
- For Instant Jalebi, combine maida, cornflour, curd, baking soda, vinegar, food colour and mix well. Add water as required to make it a smooth paste with ribbon consistency. Pour the batter in a bottle with a nozzle, like a sauce bottle. Combine sugar, water, saffron and cardemom powder in a pan. Put it on flame to cook
- Boil till you get one string consistency (take a drop of it between your thumb and finger. Rub them together till it's temperature drops a bit. It should feel oily/slimy. Pull the fingers apart and you'll see a thin single sting forming). Remove from heat. Add lemon juice and let it cool a bit. Heat oil. Squeeze the bottle over hot oil and go around to form Jalebi in oil. Fry on both sides till crunchy.
- Remove from oil, deep it in sugar syrup to cover it with the syrup evenly. Remove from syrup. Prepare all jalebis similarly. Ensure that the syrup is not hot or else it will make Jalebi loose. Jalebi can be consumed hot or at room temperature, but the hot one tastes nicer.
- For Puri, combine wheat flour, oil and salt. Make semi stiff dough using water or milk. Make a cylindrical roll of dough and cut villas. Roll puris, not too thick like Bhakhri nor too thin like rotli. Fry in smoking hot oil. It will not puff if the oil is not hot enough. Remove it from oil and serve hot with Undhiyu.
- For chutney, combine the ingredients for chutney, grind and make smooth. Serve with undhiyu. This chutney should be a bit on sweeter side do as to go well with undhiyu.
- Gently take out the sabji in a serving in bowl. Garnish with grated coconut, coriander leaves and sev. Serve hot with puri and green chutney. Traditionally, jalebi is served with Undhiyu and Puri.
Gujarati Undhiyu Recipe is a very famous Gujarati Traditional Dish. The vegetable are cooked together with lemon juice and spice powders. Lunch and Dinner Archives - My Tasty Curry. The king of Gujarati cuisine, Undhiyu (and of course Uttarayan) is a special winter delicacy made from the choicest of fresh produce readily Enjoy it topped up with spicy green garlic chutney alongside puri and shrikhand for Sunday lunch with family. Undhiyu is specially made in winter as some veggies used for making are only available in winter.
So that is going to wrap this up for this exceptional food winter special gujarati lunch - undhiyu, puri, jalebi, chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
