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We hope you got benefit from reading it, now let’s go back to winter special gujarati lunch -  undhiyu, puri, jalebi, chutney recipe. To make winter special gujarati lunch -  undhiyu, puri, jalebi, chutney you need 76 ingredients and 15 steps. Here is how you achieve it.

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

1. Use For ravaiya (stuffed brinjals)
2. You need 3-4 baby size tender eggplants (ravaiya na ringan)
3. Prepare 1 tbsp grated fresh coconut
4. Take 1/4 tsp salt
5. Take 2 tbsp chopped coriendar leaves
6. You need 1 tsp dhaniya jeera
7. Provide 1/2 tsp chilli powder
8. Get 1 tbsp peanut powdered
9. You need 1 tsp sugar
10. Get For muthiya:
11. You need 2-3 tbsp chana flour
12. Prepare 1/4 tsp salt
13. Use 1/2 tsp garlic paste
14. Prepare 1/2 tsp green Chilli paste
15. Use 3 tbsp chopped fenugreek leaves (or 1tbsp kasuri methi)
16. Get 1/4 tsp turmeric powder
17. Take 1/2 tsp red chilli powder
18. Use 1 tsp sugar
19. Take 1 tbsp oil
20. Take 1 tsp more or less water to bind (if required)
21. Take For main sabzi
22. Prepare 8 tbsp oil
23. You need 1 tomato
24. Get 4 medium size potatoes
25. You need 1 sweet potato
26. Take 1 ratalu
27. Take 1/2 cup tuver dana
28. Provide 1/2 cup valol papdi dana
29. Get 1/2 cup green peas
30. Use 3/4 cup surati papdi (3 seeded small valol) / regular valol papdi
31. Take 2 tsp lemon juice
32. Take 2 or more tsp sugar
33. Provide As per taste Salt
34. Take 2 heaped tablespoons garam masala
35. Take 1 heaped tablespoon dhaniya jeera powder
36. Provide 5 green chillies cut into two(ablong)
37. Prepare 1 tbsp more or less chilli powder
38. You need 1 glass water
39. Get 1/2 tsp ajwain
40. Use 1/2 tsp jeera
41. Prepare 1/2 tsp mustard seeds
42. Take As required Oil to fry
43. Use 2 tbsp Chilli, ginger, garlic paste
44. Get For garnishing:
45. Provide As required Green chutney
46. You need Some Sev
47. You need As required Grated coconut
48. Get As required Chopped coriander
49. Take For green chutney
50. Provide 1 cup Coriandar leaves
51. You need 1 tsp lemon juice
52. Provide 1 1/2 tsp sugar
53. Prepare 3-4 green chillies
54. Prepare 3 tbsp water
55. Get 2 inches piece coconut
56. Take 4 cloves garlic
57. Get For Jalebi
58. Use 100 grams maida
59. Use 1 tsp cornflour
60. Get 1 tsp vinegar
61. You need 1 drop yellow or orange food colour
62. Use 1 tsp curd
63. Get 1 pinch baking soda
64. Use 1/4 cup water (or as required)
65. Use As required Oil for frying
66. Prepare For sugar syrup***
67. Get 125 grms sugar
68. Prepare 1/4 cup Less than water
69. Provide Few Strands of saffron
70. Provide 1 pinch cardamom powder
71. Prepare 1/2 lemon juice
72. Provide For Puri:
73. Get 1 measuring cup wheat flour
74. Get 1/4 tsp salt
75. Provide 1 tsp oil
76. Take As required Water/milk to knead dough

Instructions 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.

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek. Traditional Undhiyu is laden with oil with deep fried seasonal vegetables, that give it the authentic taste. 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.

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