Mehsana Dungaliyu Recipe | Dungaliyu Recipe | Gujarati Rasoi

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Dungaliyu Mehsana Recipe
Dungaliyu is a popular Gujarati recipe mainly prepared in the Mehsana district of Gujarat. This is a very traditional recipe of Mehsana in which deep fried onions are cooked in a spicy and tasty gravy. Along with onions it also consists of green garlic and spring onions. The masala used in this Gujarati recipe are very simple but the way in which this Gujarati Dungaliyu is prepared gives an amazing taste to this traditional Gujarati recipe. You can enjoy this Mehsana Dungaliyu recipe with Bajri No Rotlo. Do watch this Dungaliyu recipe in Gujarati and let me know whether you liked it or not in the comment box. Mehsana Dungaliyu Recipe Video : https://youtu.be/WDJUUgfKDow

Recipe: Ingredients:
  • 8-10 Small Onions
  • 1 Cup Finely Chopped Spring Onions
  • 1 Cup Finely Chopped Green Garlic (Hara Lehsun)
  • Puree of 3-4 Tomatoes
  • 3 Teaspoons of Curd (Dahi)
  • 1-1.5 Teaspoon Green Chili-Ginger (Hari Mirch-Adrak) Paste
  • ¼ Cup Cashew Nuts (Kaju)
  • ¼ Cup Roasted Peanut (Singdana Powder)
  • ¼ Cup Papdi
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1-1.5 Teaspoon Red Chili (Lal Mirch) Powder
  • 1-1.5 Teaspoon Dhana Jeera Powder
  • 1 Teaspoon Achaar Masala
  • Jaggery (Gud)
  • Finely Chopped Coriander Leaves (Dhania)
  • Salt
  • Water
  • Oil
Procedure:
  1. Make a criss-cross cut in onions and also remove the top portion of the onions.
  2. Take some oil and deep fry the onions. Deep fry on medium gas. Fry them till the petals separate out and onions become light brown.
  3. Now remove the excess oil from the kadhai. Traditionally in the same oil gravy is prepared but to keep it healthy we will remove the excess oil and then prepare the gravy.
  4. Now add spring onions and green garlic and sauté it well.
  5. Add green chili-ginger paste and tomato puree. Cook it well.
  6. Add turmeric powder, red chili powder, dhana jeera powder, achaar masala and salt. Mix well.
  7. Add roasted peanut powder, kaju pieces and jaggery. Stir till jaggery melts well in the gravy.
  8. Add water as per requirement.
  9. Add curd and papdi. Mix well and garnish with coriander leaves. Mehsana Dungaliyu is ready, enjoy it with Bajra Na Rotlo.
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