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Oondhiya ( Pressure Cooker )
Tarla Dalal
06 December, 2024
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kathiyi undhiyu pressure cooker recipe is an authentic Gujarati recipe, made in every household during winter season. Learn how to make kathiyi undhiyu pressure cooker recipe.
To make pressure cooker undhiya, combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes. Then make methi muthias. Combine all the ingredients along with little water and mix well to make a smooth mixture. Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers. Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides. Then stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside. Heat the oil is pressure cooker and temper with carom seeds. Add the fresh vaal, masala vegetables and fresh vaal seeds. Combine 1/4 cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well. Pour this masala water over the vegetables and pressure cook for 2 whistles. Cut each banana into 3 pieces and slit them vertically. Stuff them with some masala. Transfer the kathiyi undhiyu pressure cooker to a broad non-stick kadhai and add the methi muthias and stuffed bananas, cover and cook for 10 minutes. Serve hot garnished with fresh green garlic.
A classic Gujarati recipe, surti undhiyu in pressure cooker, with its exciting mix of veggies and spices, has withstood the test of time and become a hot favourite with many generations of Indians across the world.
A colourful combination of vegetables and fenugreek-flavoured dumplings are cooked with an aromatic masala that features coconut, coriander and assorted spice powders. Enjoy surti undhiyu in pressure cooker hot and fresh, with rotis or rice, to make a hearty meal!
Tips for pressure cooker undhiiya. 1. Remember to cut vegetables into big pieces only otherwise the veggies will turn mushy on pressure cooking. 2. Add very little water while making the muthia dough, else they might not bind well. 3. Pressure cook for only 2 whistles because you have to cook it on an open flame later.
Enjoy pressure cooker undhiya recipe | surti undhiyu in pressure cooker | pressure cooker oondhiya | kathiyi undhiyu pressure cooker recipe .
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Preparation Time
25 Mins
Cooking Time
35 Mins
Total Time
60 Mins
Makes
4 servings
Ingredients
For The Vegetables
1 1/2 cups surti papadi (fresh vaal) , stringed and cut vertically
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/2 tsp carom seeds (ajwain)
a pinch of baking soda
For The Methi Muthias
1 1/2 cups finely chopped fenugreek leaves (methi) leaves
1/2 cup besan (Bengal gram flour)
2 tbsp whole wheat flour (gehun ka atta)
3 tbsp oil
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tsp sugar
1 1/2 tsp ginger-green chilli paste
oil for deep frying
To Be Mixed Together Into A Masala
1/2 cup freshly grated coconut
3/4 cup finely chopped coriander (dhania)
2 tbsp finely chopped green garlic (hara lehsun)
salt to taste
1 tbsp sugar
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 1/2 tsp chilli powder
1 tsp lemon juice
1 tsp green chilli paste
Other Ingredients For Oondhiya
1 1/4 cups baby potatoes peeled and cut vertically
5 to 6 brinjal (baingan / eggplant) , small black variety
1 1/2 cups purple yam (kand) , peeled and cut into big pieces
1 1/2 cups sweet potato (shakarkand) , peeled and cut into big pieces
2 small firm and ripe banana
2 tbsp oil
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/4 cup surti papdi seeds (fresh vaal seeds)
salt to taste
1/4 tsp turmeric powder (haldi)
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1/2 tsp sugar
For The Garnish
1 tbsp finely chopped fresh green garlic (hara lehsun)
Method
- Combine all the ingredients along with little water and mix well to make a smooth mixture.
- Divide the dough into 10 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep-fry muthias a few at a time on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the fresh vaal, fresh vaal seeds, carom seeds and soda bi-carb, mix well and keep aside for 30 minutes.
- Keep 2 tbsp of the masala aside for stuffing the bananas.
- Stuff the brinjals with a little masala, add all the vegetables including the brinjals to the masala, toss well and keep aside.
- Heat the oil in a broad pressure cooker, add the carom seeds and sauté on a medium flame for a few seconds.
- Add the asafoetida and again sauté on a medium flame for a few seconds.
- Add the fresh vaal , masala vegetables and fresh vaal seeds.
- Combine ¼ cup of water, salt, turmeric powder, coriander-cumin seeds powder and sugar and mix well.
- Pour this masala water over the vegetables and pressure cook for 2 whistles.
- Allow the steam to escape before opening the lid.
- Cut each banana into 3 pieces and slit them vertically.
- Stuff each banana piece with the remaining masala and keep aside.
- Transfer the oondhiya to a broad non-stick kadhai and add the methi muthias and stuffed bananas.
- Cover and cook on a slow flame for 10 minutes, while stirring occasionally.
- Serve hot garnished with fresh green garlic.
pressure cooker undhiya recipe | surti undhiyu in pressure cooker | Video by Tarla Dalal
Oondhiya ( Pressure Cooker ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 672 cal |
| Protein | 11.3 g |
| Carbohydrates | 72.9 g |
| Fiber | 16.3 g |
| Fat | 37.4 g |
| Cholesterol | 0 mg |
| Sodium | 87.6 mg |
Click here to view Calories for Oondhiya ( Pressure Cooker )
The Nutrient info is complete
Mansi J
March 13, 2025, midnight
although a little time consuming, in winter if you do not have oondhiya once then you have missed on a very delicious dish...Most of all I just love the muthias in oondhiya..They give a crunch to the vegetable..The fresh green garlic give it a very distinct flavour...
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