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Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, winter special gujarati lunch -  undhiyu, puri, jalebi, chutney. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney is something which I’ve loved my whole life. They’re nice and they look wonderful.

Gujarati winter recipes are outrageous and have amazing flavors. All the dishes are unique in itself and many of it has health benefits too. In Winter, Gujarati people tend to eat heavy foods that help them get some inner warmth.

To get started with this particular recipe, we have to prepare a few ingredients. You can have winter special gujarati lunch -  undhiyu, puri, jalebi, chutney using 76 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney:

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

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. Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste.

Steps to make Winter special Gujarati lunch -  Undhiyu, Puri, Jalebi, chutney:

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.

It is not only a winter special but a delicacy people enjoy after a good kite flying competition during Uttarayan too. So go ahead, fly some kites with your family and enjoy this healthy undhiyu recipe. 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. Only the addition of shrikand and puri could make my lunch any more Gujarati. As winter is the right season for the gastronomes to savour the finest of delicacies.

So that is going to wrap it up with this special food winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!