Undhiyu Recipe
Introduction :
Undhiyu is a popular and beloved dish from the Gujarati cuisine of India. This hearty, flavorful dish is a medley of vegetables, often prepared in a blend of spices, and cooked slowly to perfection. It is especially enjoyed during the winter months and festive occasions. Here’s a step-by-step guide to making this delicious and wholesome dish.
Ingredients :
For the Masala Mix :
- 1 cup grated coconut
- 2 tablespoons sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 4-5 green chilies (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons oil
For the Undhiyu :
- 1 cup chopped fenugreek leaves (methi)
- 1 cup diced potatoes
- 1 cup diced sweet potatoes
- 1 cup diced raw bananas (kacha kela)
- 1 cup diced eggplant (brinjal)
- 1 cup surti papdi (field beans)
- 1 cup fresh tuvar (pigeon peas) or frozen peas
- 1 cup small baby potatoes (optional)
- 1/4 cup tamarind pulp (adjust to taste)
- 1 tablespoon jaggery (optional)
- 1/4 cup chopped coriander leaves
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves
Instructions :
1. Prepare the Masala Mix :
- In a dry pan, roast the sesame seeds, coriander seeds, and cumin seeds separately until they become fragrant. Let them cool.
In a blender, combine the roasted seeds, grated coconut, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, sugar, and salt. Blend into a coarse paste, adding a little water if necessary to achieve a thick, spreadable consistency.
2. Prepare the Vegetables :
Wash and peel the potatoes, sweet potatoes, and raw bananas. Cut them into uniform dice. Similarly, dice the eggplant and field beans.
If using baby potatoes, wash them thoroughly.
3. Stuff the Vegetables :
Lightly mix the chopped fenugreek leaves with the masala paste.
Stuff the prepared vegetables (especially the raw bananas and eggplant) with the masala mix. For a simpler approach, you can mix the masala with all the vegetables in a large bowl.
4. Cook the Undhiyu :
Heat oil in a large pot or pressure cooker. Add the mustard seeds and cumin seeds. Once they splutter, add the curry leaves.
Gently add the stuffed vegetables to the pot. Stir carefully to mix without breaking the vegetables.
Add tamarind pulp, jaggery (if using), and a little water to cover the vegetables. Bring to a boil, then reduce the heat to low, cover the pot, and cook for 45 minutes to 1 hour. Stir occasionally and add more water if necessary to prevent burning. The vegetables should be tender and cooked through.
5. Finishing Touches :
Once the vegetables are cooked, check the seasoning and adjust salt or sugar as needed.
Garnish with freshly chopped coriander leaves.
Serving :
Undhiyu is traditionally served with puris, rotis, or steamed rice. It pairs beautifully with a side of yogurt or a simple salad. Enjoy the rich and comforting flavors of this classic Gujarati dish!