Learn How To Make Flavorful Undhiyu At Home

Undhiyu is a Gujarati winter delicacy made with a mix of vegetables like surti papdi, purple yam, and brinjals, cooked with spices and methi muthiyas. The vegetables are slow-cooked with spices, and the dish is garnished with coriander, lemon juice, and garam masala. Traditionally cooked in an earthen pot, Undhiyu is served with puris or rice.

Undhiyu is a traditional Gujarati dish made with a mix of seasonal vegetables and methi muthiyas (fenugreek dumplings). The vegetables, including surti papdi, purple yam, brinjals, potatoes, and sweet potatoes, are cooked in an aromatic blend of spices like ginger-green chili paste, turmeric, cumin, coriander, and garam masala. The muthiyas are fried and layered over the vegetables, which are then slow-cooked until tender. A touch of jaggery and lemon juice adds sweetness and tanginess. The dish is garnished with fresh coriander and served with puris, phulkas, or rice. Undhiyu is traditionally cooked in an earthen pot for a smoky flavor.

Ingredients:

For Methi Muthiyas:

Fenugreek leaves (methi) : 1 cup, finely chopped
Whole wheat flour: 1 cup
Besan (gram flour): ½ cup
Ginger-green chili paste: 1 tsp
Turmeric powder: ¼ tsp
Red chili powder: ½ tsp
Coriander powder: 1 tsp
Carom seeds (ajwain): ¼ tsp
Sesame seeds: 1 tsp
Baking soda: a pinch
Salt: to taste
Sugar: 1 tsp (optional)
Oil: 1 tbsp (for the dough) + oil for frying

For Undhiyu:

Surti papdi (flat beans): 250g, stringed and halved
Purple yam (kand): 150g, peeled and cubed
Small brinjals (eggplants): 4-5, slit crosswise
Raw bananas: 2, peeled and cut into thick slices
Sweet potatoes: 2, peeled and cubed
Potatoes: 2, peeled and cubed
Coconut: ½ cup, freshly grated
Green peas: ½ cup (optional)
Ginger-green chili paste: 2 tbsp
Coriander powder: 1 tbsp
Cumin powder: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: 1 tsp
Garam masala: 1 tsp
Jaggery: 1 tbsp, grated (optional)
Lemon juice: 1 tbsp
Fresh coriander: 1 cup, finely chopped
Oil: ½ cup
Salt: to taste

Instructions:

1. Preparing the Methi Muthiyas:

In a mixing bowl, combine the finely chopped fenugreek leaves, whole wheat flour, besan, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, carom seeds, sesame seeds, salt, sugar, baking soda, and 1 tablespoon of oil.
Mix everything well to form a dough. If the dough is too dry, add a little water.
Divide the dough into small portions and shape them into small oval or cylindrical dumplings.
Heat oil in a deep pan and fry the muthiyas until they are golden brown and crisp. Remove them from the oil and set them aside.

2. Preparing the Undhiyu:

Stuffing the Brinjals:

In a small bowl, mix half of the ginger-green chili paste, ¼ cup grated coconut, some of the coriander powder, cumin powder, red chili powder, and a little salt.
Stuff this mixture into the slit brinjals and keep them aside.

2. Cooking the Vegetables:

In a large, heavy-bottomed pan or pressure cooker, heat ½ cup of oil.
Add the remaining ginger-green chili paste and sauté for a minute.
Add the surti papdi, purple yam, raw banana slices, sweet potatoes, potatoes, and stuffed brinjals to the pan. Stir gently to coat the vegetables with the oil and ginger-chili paste.
Sprinkle the remaining coriander powder, cumin powder, turmeric powder, red chili powder, and salt over the vegetables. Add grated jaggery and mix well.
Add the grated coconut and mix gently.

3. Layering the Muthiyas:

Place the fried methi muthiyas on top of the vegetable mixture in the pan.
Cover the pan with a lid and cook on low heat for about 20-30 minutes, stirring occasionally to ensure even cooking. If using a pressure cooker, cook for one whistle and then simmer for 10 minutes.
If needed, add a little water to prevent the vegetables from sticking to the bottom of the pan.

4. Final Touches:

Once the vegetables are cooked and tender, sprinkle garam masala, lemon juice, and freshly chopped coriander on top.
Gently mix the vegetables, taking care not to break the muthiyas.

5. Serving:

Serve the hot Undhiyu with puris, phulkas, or steamed rice. It pairs well with a side of fresh curd or buttermilk.

Tips:

Traditional Cooking Method:

Undhiyu is traditionally cooked in an earthen pot (matla) that is sealed and buried in a pit with burning coal. This method gives the dish a unique smoky flavor.

Seasonal Vegetables: