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Oondhiya in the microwave | Instant Undhiyu | Quick Gujrathi Undhiyu |
Tarla Dalal
02 May, 2024
Table of Content
Oondhiya in the microwave | Instant Undhiyu | Quick Gujrathi Undhiyu |
Microwave Undhiyu offers a contemporary and convenient twist on the beloved traditional Gujarati mixed vegetable stew. This adaptation leverages the efficiency of microwave cooking to significantly reduce preparation time and, depending on oil usage, can also be a healthier alternative to the slow-cooked, often oil-laden stovetop version. It retains the essential flavors and a medley of winter vegetables, making it accessible even for those with limited time or cooking experience.
The core of any Undhiyu lies in its "Muthias," small, seasoned dumplings that add texture and absorb the rich flavors of the gravy. In this microwave version, the Methi Muthias are prepared by combining finely chopped fenugreek leaves with whole wheat flour, besan, ginger-green chilli paste, sugar, lemon juice, garam masala, turmeric, baking soda, and a touch of oil and salt. A crucial step involves allowing the methi to sit with salt to release excess water, ensuring the muthias are firm and flavorful. Instead of deep-frying, these muthias are shaped and then briefly microwaved on high, achieving a partial cook that readies them for absorption of the main dish's flavors.
The vegetable base for this Microwave Undhiyu features classic seasonal components: surti papadi, purple yam (kand), regular yam (suran), and small potatoes. Each vegetable is prepared carefully – the surti papadi is strung, and the root vegetables are peeled and cubed. These vegetables are then seasoned with carom seeds, baking soda, and salt, which help in their cooking and flavor development within the microwave.
The cooking process for the vegetables ingeniously utilizes the microwave's speed. Initially, oil and asafoetida are microwaved to infuse the fat with a foundational aroma. Following this, the prepared vegetables are added along with a small amount of water. They are then microwaved on high, covered, with an intermittent stir. This method allows the vegetables to steam efficiently, becoming tender while retaining their vibrant colors and nutritional integrity, all without the need for constant supervision or prolonged stovetop cooking.
The heart of Undhiyu’s complex flavor profile comes from its unique masala. For this microwave rendition, the masala is a fresh blend of grated coconut, chopped coriander, green garlic, coriander-cumin powder, ginger-green chilli paste, chili powder, sugar, and lemon juice, along with salt. This fresh, aromatic paste is a powerhouse of flavor, delivering the characteristic sweetness, tang, and spice that define the dish. The green garlic is particularly important, lending a pungent freshness that distinguishes Undhiyu.
Finally, the pre-cooked vegetables are combined with the freshly prepared masala and the microwaved methi muthias. The entire mixture is then microwaved again on high, covered, with a quick stir in between. This final microwaving step allows all the flavors to meld together beautifully, as the muthias soak up the rich, aromatic gravy. The result is a hot, fragrant, and surprisingly quick Undhiyu that captures the essence of the traditional dish in a fraction of the time, making it an ideal choice for a nutritious and convenient meal.
Tags
Preparation Time
30 Mins
Cooking Time
18 Mins
Total Time
48 Mins
Makes
2 servings
Ingredients
For The Methi Muthias
1 cup chopped fenugreek leaves (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (Bengal gram flour)
1 tsp ginger-green chilli paste
2 tsp sugar
1/2 tbsp lemon juice
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
2 tbsp oil
salt to taste
Other Ingredients
1 1/2 cups surti papadi (fresh vaal)
1/2 cup purple yam (kand) cubes (peeled)
1/2 cup yam (suran) cubes (peeled)
1/2 cup small potato (peeled)
1/2 cup oil
1/4 tsp asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1/4 tsp baking soda
salt to taste
To Be Mixed Into A Masala
1/2 cup grated coconut
1/2 cup chopped coriander (dhania)
1/4 cup chopped green garlic (hara lehsun)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp ginger-green chilli paste
2 tsp chilli powder
2 tsp sugar
1 tbsp lemon juice
salt to taste
Method
For the methi muthias
Combine the fenugreek leaves and little salt in a deep bowl and mix well. Keep aside for 10 minutes.
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Squeeze out all the excess water.
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- Combine all the ingredients in a deep bowl and knead into a soft dough using approx. 1 tbsp of water.
- Divide the dough into 18 equal portions and shape each portion into an oval shape by rolling it between your palms and fingers.
Spread this mixture on a greased shallow glass dish and microwave on high for 2 minutes. Keep aside.
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How to proceed
- String the surti papdi, taking care not to separate the 2 sides.
Wash the papdi, add the carom seeds, soda bi-carb and salt in a deep bowl and mix well.
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Put the oil and asafoetida in a big microwave safe bowl and microwave on high for 2 minutes.
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Add the surti papdi, purple yam, yam, potatoes and 1/4 cup water, mix well and cover with a lid and microwave on high for 10 minutes, while stirring once in between.
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Add the prepared masala, methi muthias and mix well. Cover with a lid and microwave on high for 4 minutes, while stirring once in between.
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Serve hot.
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Oondhiya, Microwave Oondhiya recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 1004 cal |
| Protein | 11.9 g |
| Carbohydrates | 64.8 g |
| Fiber | 13.6 g |
| Fat | 77.7 g |
| Cholesterol | 0 mg |
| Sodium | 79.7 mg |
Click here to view Calories for Oondhiya, Microwave Oondhiya
The Nutrient info is complete
Deepika
March 13, 2025, midnight
Payal Parikh 86
March 13, 2025, midnight
I always thought making oondhiya was tough but after I saw this recipe, I decided to try it and trust me the taste was just fab. I make it when in season in a microwave and my family enjoys it with puri and kadhi.
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