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Kathyavadi Undhiyu Recipe

This deliciously rich curry is usually enjoyed in the winter season.This dish is seasonal as vegetables that are only available in Gujarat during the winter season.Do try this recipe at this season.

  • Prep time:
  • 1hrs 0mins
  • cook time:
  • 30mins
  • serves:
  • 4

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Vegetarian

Level : Easy

Cuisine : Gujarati

Course : Mains

Recipe Notes

Prepare this curry 2-3 hours in advance this would allows veggies to properly absorb the flavour of masala

Tags

  • #Contest191
  • #WinterFoodrecipe
Ingredients

Ingredients For Kathyavadi Undhiyu Recipe

Methods
  • 1. In a cooker, add surti papadi, valor papadi, green peas, green pigeon peas, green vaal, and green chana.Then add 1.5 cup water, salt, baking soda, and Mix well.Pressure cook vegetable on a medium flame for 1 whistle.
  • 2. Now in a pan, add oil, mustard seeds, cumin seeds, ajwain, and hing. Saute it.Then add dry red chilli, cinnamon, bay leaf, and cloves. Saute it.
  • 3. Now add ginger paste, green garlic chilli paste. Saute it, then add tomato puree and salt. Cook puree till oil separates from its sides.
  • 4. Now lower the flame, and add turmeric powder, red chilli powder, and coriander powder. Mix well and saute masala till oil separates from its sides.
  • 5. Then add boiled papadi and dana into the gravy and mix well.Then add fried vegetables, green chilli (bhavnagari) and mix well.Now add 2 cups of hot water and mix well. Keep the flame medium and cook vegetables into gravy for 3-4 minutes. so it absorbs all flavor from the gravy.
  • 6. Then add tamarind pulp, garam masala and mix well. Now add fried methi muthiya and 4-5 crushed muthiya into the gravy. mix well.
  • 7. For tadka, in a pan, add 4 tbsp oil, sesame seeds, when sesame seeds splutter switch off the gas and add kashmiri red chilli powder. Mix well.Add tadka into undhiyu and mix well.
  • 8. Garnish with coriander leaves , grated coconut ,cashew and serve undhiyu with mini puri, chaas and jalebi.
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