Recipe: Appetizing Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney

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Undhiyu is specially made in winter as some veggies used for making are only available in winter. Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This Surti Undhiyu recipe is very popular in Surat, Gujarat. You can cook Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney using 76 ingredients and 15 steps. Here is how you cook it.

Ingredients of Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney

1. It's For of ravaiya (stuffed brinjals).
2. Prepare 3-4 of baby size tender eggplants (ravaiya na ringan).
3. Prepare 1 tbsp of grated fresh coconut.
4. It's 1/4 tsp of salt.
5. Prepare 2 tbsp of chopped coriendar leaves.
6. You need 1 tsp of dhaniya jeera.
7. You need 1/2 tsp of chilli powder.
8. It's 1 tbsp of peanut powdered.
9. It's 1 tsp of sugar.
10. It's For of muthiya:.
11. Prepare 2-3 tbsp of chana flour.
12. You need 1/4 tsp of salt.
13. You need 1/2 tsp of garlic paste.
14. You need 1/2 tsp of green Chilli paste.
15. It's 3 tbsp of chopped fenugreek leaves (or 1tbsp kasuri methi).
16. It's 1/4 tsp of turmeric powder.
17. It's 1/2 tsp of red chilli powder.
18. It's 1 tsp of sugar.
19. Prepare 1 tbsp of oil.
20. You need 1 tsp of more or less water to bind (if required).
21. Prepare For of main sabzi.
22. You need 8 tbsp of oil.
23. You need 1 of tomato.
24. Prepare 4 of medium size potatoes.
25. It's 1 of sweet potato.
26. Prepare 1 of ratalu.
27. Prepare 1/2 cup of tuver dana.
28. It's 1/2 cup of valol papdi dana.
29. Prepare 1/2 cup of green peas.
30. You need 3/4 cup of surati papdi (3 seeded small valol) / regular valol papdi.
31. You need 2 tsp of lemon juice.
32. Prepare 2 of or more tsp sugar.
33. You need As per taste of Salt.
34. You need 2 heaped tablespoons of garam masala.
35. Prepare 1 heaped tablespoon of dhaniya jeera powder.
36. Prepare 5 of green chillies cut into two(ablong).
37. You need 1 tbsp of more or less chilli powder.
38. Prepare 1 glass of water.
39. You need 1/2 tsp of ajwain.
40. You need 1/2 tsp of jeera.
41. You need 1/2 tsp of mustard seeds.
42. It's As required of Oil to fry.
43. Prepare 2 tbsp of Chilli, ginger, garlic paste.
44. You need For of garnishing:.
45. Prepare As required of Green chutney.
46. Prepare Some of Sev.
47. Prepare As required of Grated coconut.
48. You need As required of Chopped coriander.
49. It's For of green chutney.
50. You need 1 cup of Coriandar leaves.
51. It's 1 tsp of lemon juice.
52. You need 1 1/2 tsp of sugar.
53. You need 3-4 of green chillies.
54. You need 3 tbsp of water.
55. You need 2 inches of piece coconut.
56. You need 4 cloves of garlic.
57. It's For of Jalebi.
58. You need 100 grams of maida.
59. Prepare 1 tsp of cornflour.
60. You need 1 tsp of vinegar.
61. It's 1 drop of yellow or orange food colour.
62. It's 1 tsp of curd.
63. It's 1 pinch of baking soda.
64. Prepare 1/4 cup of water (or as required).
65. You need As required of Oil for frying.
66. You need For of sugar syrup***.
67. It's 125 grms of sugar.
68. You need 1/4 cup of Less than water.
69. You need Few of Strands of saffron.
70. It's 1 pinch of cardamom powder.
71. You need 1/2 of lemon juice.
72. It's For of Puri:.
73. You need 1 of measuring cup wheat flour.
74. You need 1/4 tsp of salt.
75. It's 1 tsp of oil.
76. It's As required of Water/milk to knead dough.

Surti Undhiyu is a variant that is served with puri at weddings and banquets. It is also garnished with grated coconut, chopped cilantro and lemon wedge. Undhiyu - Traditional Indian curry made during winters. #undhiyu #uttarayan #makarsankranti. This Traditional Gujarati Undhiyu Recipe Explains How To Make Authentic Surti and Kathiavadi Undhiyu with Methi Muthiya at Home with Detailed Instructions and Step by Step Photos.

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney step by step

1. 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..
2. 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..
3. Combine ingredients for muthiya and make marble size balls. Deep fry them in the oil..
4. 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..
5. 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..
6. 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..
7. 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..
8. TIP on taste : Undhiyu is supposed to be slightly on sweet side. Even the green chutney should have outstanding sweetness..
9. 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..
10. 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.
11. 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..
12. 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..
13. 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..
14. 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..
15. 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..

Undhiyu is a Gujarati mixed vegetable dish that is a regional specialty of Surat, India. The name of this dish comes from the Gujarati word "undhu", which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed "matlu". Undhiyu is made during winters in southern Gujarat, as some of the veggies added in it are only available in the winter season. The veggies added in undhiyu are root veggies like purple yam (kand), regular yam, sweet potatoes and baby potatoes. Undhiyu is made during winter time when the recipe ingredients are freshly available in abundance.