Welcome to the second week of this “Buffet on the table” marathon. This week’s theme is food from the Indian States. I think I can breathe now ;-) Not as hard as last week right? Also, this sub-theme helped me clean my drafts and post all those North/East/West/Central Indian recipes that I had stacked up. So the first one is from Gujarat. I had wholly modified the original recipe according to my convenience. But its still Undhiyu only. ;-)

As I mentioned above, it is a seasonal dish as we get the veggies only during winter. I tasted this dish after coming to the US and loved it right away. My personal preference is to have this dish with rice. The traditional recipe calls for homemade muthiyas (methi and besan dumplings) along with the veggies. But I skipped the muthiyas in mine. You need to make the chilly coconut paste and coat the veggies with it and slow cook for a long time. (No I didn’t use slow cooker this time, only pressure cooker)

During weekdays I don’t have enough time for preparing the traditional undhiyu from scratch. Also here in the US, I don’t get the undhiyu vegetables always. So I started using the Undhiyu mix pack but I grind the masala fresh every time. Errr I know it’s not traditional, but on weekdays I think going semi-traditional is ok ;-) ;-)  Back to the recipe now and here is my version of undhiyu,

Undhiyu with Frozen Veggie Mix- Gujarati Special

Popular Gujarati Undhiyu recipe with store-bought frozen undhiyu veggie mix with step by step pictures. Ingredients:

Frozen Undhiyu veggies – 1 packet

To Grind Coconut – ½ cup Cilantro finely chopped – 3 tbsp Ginger – Garlic paste – 1 tbsp Green chilly – 1 chopped Sugar – 1 tsp Lemon Juice – 2-3 tsps Salt – 1 tsp Cumin powder – 1 tsp Coriander powder – 2 tsp Red chilly powder – ½ tsp Turmeric powder – ¼ tsp water – 3 tbsps Oil – 2 tsps Carom seeds / Ajwain – 1 tsp Cumin seeds – 1 tsp Hing – ¼ tsp Salt – ½ tsp Water – 1 cup

Steps:

Thaw the frozen veggie mix and bring to room temperature.

Grind all the ingredients given under “to grind” by adding 3 tbsps of water.

Now the add this paste to the frozen veggie and let it sit for up to 30 minutes.

Heat the pressure cooker or pressure pan and add two tsps of oil. Once the oil is hot add the carom seeds, cumin seeds, and hing. When the spices start to crackle,  add the marinated vegetables. Add 1 cup of water and ½ tsp of salt.

Mix well and pressure cook for two whistles.

That’s it yummy and quick undhiyu is ready :-) Serve hot with rice or roti.

 Notes:

Adjust the spices and salt as per your preference. If you prefer gravy undhiyu, add more water.

📖 Recipe

 

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