Alright, so I stumbled upon this interesting dish and thought I’d give it a whirl. It’s called Undhiyu, and apparently, it’s a Gujarati specialty. I’m always up for trying new things, especially when they involve a ton of vegetables, so let’s dive in!
Undhiyu: A Gujarati Winter Vegetable Medley
This dish seems like the perfect comfort food for a chilly evening. It’s packed with root vegetables, beans, and spices, slow-cooked to perfection. From what I gather, it’s traditionally cooked underground, which sounds pretty intense, but we’ll be using a more conventional method in the kitchen.
Here’s what you’ll need to create your own flavorful pot of Undhiyu:
Ingredients:
- 1 cup Surti Papdi (broad beans), stringed
- 1 cup valor (Indian broad beans), chopped
- 1 cup green peas
- 1 cup small eggplants, quartered
- 1 cup potatoes, peeled and cubed
- 1 cup sweet potatoes, peeled and cubed
- 1 cup purple yams (kand), peeled and cubed
- 1 cup raw bananas, peeled and cubed
- 1 cup muthia (see recipe below)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh garlic, minced
- 1/4 cup fresh ginger, minced
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- 1/4 teaspoon asafoetida (hing)
- 1/4 cup oil
- Salt to taste
- Water as needed
For the Muthia:
- 1 cup gram flour (besan)
- 1/2 cup whole wheat flour (atta)
- 1/4 cup fenugreek leaves (methi), chopped
- 1 tablespoon oil
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (optional)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- Water as needed
Instructions:
- Prepare the Muthia: In a bowl, combine gram flour, whole wheat flour, fenugreek leaves, oil, turmeric powder, red chili powder (if using), asafoetida, and salt. Gradually add water to form a stiff dough. Shape the dough into small cylindrical rolls (muthia). Steam or deep fry the muthia until golden brown. Set aside.
- Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list. Make sure the pieces are roughly the same size for even cooking.
- Make the Spice Paste: In a large bowl, combine chopped cilantro, garlic, ginger, green chilies, coriander powder, cumin powder, turmeric powder, red chili powder (if using), asafoetida, and salt. Mix well to form a paste.
- Coat the Vegetables: Add all the chopped vegetables to the bowl with the spice paste and mix well, ensuring that each piece is thoroughly coated.
- Layer the Undhiyu: In a large, heavy-bottomed pot or Dutch oven, heat oil over medium heat. Layer the vegetables in the pot, starting with the potatoes, sweet potatoes, and purple yams at the bottom. Then add the raw bananas, eggplants, Surti Papdi, valor, and green peas.
- Add the Muthia: Nestle the steamed or fried muthia amongst the vegetables.
- Cook the Undhiyu: Add about 1/2 cup of water to the pot. Cover tightly and cook over low heat for 1-1.5 hours, or until the vegetables are tender and cooked through. Stir occasionally to prevent sticking, adding more water if necessary.
- Serve: Once the Undhiyu is cooked, gently mix everything together. Serve hot with puri (Indian fried bread) or rice.
I’m really looking forward to trying this recipe. It seems a little involved, but the promise of all those flavorful vegetables makes it worth the effort. I’ll let you know how it turns out!
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