Undhiyo

Name: Undhiyo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 Cup Hyacinth; 1 Cup Pigeon Peas; 1 Cup Sweet Potato (Boiled Diced); 1 Cup Coriander Leaves (Chopped); 1/3 Cup Potato (Boiled Diced); 1/2 Cup Yam (Boiled Diced); 1/2 Cup Brinjal (Diced); 5 Tbsp Green Garlic (Chopped); 5 Tbsp Coriander Seed Powder; 3 Tsp Green Chilli (Chopped); 1 Tbsp Lemon Juice; 2 Tsp Sugar; 1 Tsp Cumin Seeds; 1 Tsp Asafoetida; 1/4 Tsp Baking Soda; 2 Tsp Salt; 3 Tbsp Oil

20 mins Cooking Time

4 Servings

Diversity score

Sources of Calories

Protein 16%

Carbs 58%

Fats 26%

Vegan

Gluten Free

Lactose Free

If you are looking for a vegetarian and vegan snack that is gluten-free, no dairy and lactose-free, then this Healthy Undhiyo Recipe is the perfect recipe for you. This savoury Indian snack is a perfect accompaniment to a rainy day or a lazy weekend. Learn How to Make Undhiyo Gujarati Recipe the FitterEats way! Made of mixed vegetables and rich in Total Fiber, you will love having this lunch and dinner snack with beet aam Panna, carrot orange cucumber turmeric juice, apple milkshake or mango milkshake. Try this Vegan Undhiyo Recipe at the comfort of your home.

Ingredients

2 Cup Hyacinth
1 Cup Pigeon Peas
1 Cup Sweet Potato (Boiled Diced)
1 Cup Coriander Leaves (Chopped)
1/3 Cup Potato (Boiled Diced)
1/2 Cup Yam (Boiled Diced)
1/2 Cup Brinjal (Diced)
5 Tbsp Green Garlic (Chopped)
5 Tbsp Coriander Seed Powder
3 Tsp Green Chilli (Chopped)
1 Tbsp Lemon Juice
2 Tsp Sugar
1 Tsp Cumin Seeds
1 Tsp Asafoetida
1/4 Tsp Baking Soda
2 Tsp Salt
3 Tbsp Oil

Method

Pre Preparation

Step 1
Blend make a paste of green garlic, chopped green chilli, lemon juice, salt

Preparation

Step 1
To make green papdi masala, take a mixing bowl add chopped coriander leaves, hyacinth, pigeon peas and previously made paste of garlic and green chill
Step 2
Further, add sugar, asafoetida, salt and coriander seed powder
Step 3
Using your hand mix well, making sure all the ingredients are distributed evenly. Divide it among 4 bowls and keep aside
Step 4
Heat oil in a pressure cooker and add cumin seeds
Step 5
Once the cumin seeds start crackling, add asafoetida, baking soda, boiled potato halves and sauté it
Step 6
Layer this with bowl of green papdi masala
Step 7
Further, add boiled diced sweet potato, layer this with the 2nd bowl of green papdi masala
Step 8
Then add boiled and diced yam, layer it with 3rd bowl of green papdi masala
Step 9
Finally, add diced brinjal and layer it with the 4th bowl of green papdi masala
Step 10
Cover the cooker and cook till 2 whistles
Step 11
Remove the cover, lower the flame and cook for another 10 minutes
Step 12
Mix very gently and transfer to a serving bowl
Step 13
Serve hot

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Allergies

Food Additives

Asafoetida (Hing)

Lemon

Citrus Fruits

Garlic

Brinjal

Mustard

NUTRITION FACTS

Approximate values

Serving Size Medium Bowl(151gm)

Amount Per ServingCalories
kcal

326

% Daily Value ^*

Total Carbohydrate 46gm 16.6%

Dietary Fiber 15gm 53.4%

Protein 14gm 28.6%

Total Fat 10gm 12.6%

^*Percentage Daily Values are based on a 2000 calorie diet.

Disclaimer: Nutrition information is based on standard serving sizes and recipes as prepared by Fitterfly. Actual nutritional values may vary because of variations in portion size or recipes, continuous data changes by these sources, changes in growing seasons, or differences in the sources of ingredients. We may update this information from time to time and change the way we calculate Nutrition data. 2,000 calories a day is used for general nutrition advice, but calorie needs vary based on multiple factors. For some ingredients, nutrient information is not available and they may not reflect accurately in the Label. Please consult your doctor or a Registered Dietitian if you are on a medically restricted diet.

Reference: Indian Food Composition Tables 2017, National Institute of Nutrition; Nutritive Value of Indian Foods 2016, National Institute of Nutrition (Indian Council of Medical Research)