Introduction:

Undhiyu is a traditional mixed vegetable dish from Gujarat, celebrated for its rich flavors, variety of ingredients, and unique cooking style. Traditionally prepared during winter, this slow-cooked dish includes fresh, seasonal vegetables like purple yam, surti papdi (flat beans), eggplant, and fenugreek leaves. The combination of muthiyas (fenugreek dumplings) and a blend of aromatic spices makes Undhiyu an irresistible treat for festivals like Makar Sankranti and Uttarayan.

Undhiyu gets its name from the Gujarati word “undhu,” meaning “upside down,” reflecting the traditional method of cooking the dish in an inverted pot over a slow flame. While it takes time and effort to prepare, the end result is worth every bit of it.

Ingredients:

Vegetables:
  • 500g Surti Papdi (flat beans) – stringed and split
  • 200g purple yam (ratalu) – peeled and cubed
  • 200g baby potatoes – peeled
  • 200g sweet potatoes – peeled and cubed
  • 2 medium eggplants – quartered
  • 100g raw banana – peeled and cubed
  • 100g tuvar lilva (pigeon peas) – fresh or frozen
  • 200g green peas – fresh or frozen
For the Masala Paste:
  • 1 cup fresh grated coconut
  • 1 cup fresh coriander leaves – finely chopped
  • 4-5 green chilies – chopped
  • 1-inch ginger – grated
  • 6-7 garlic cloves – minced
  • 1 tbsp sesame seeds
  • 1 tsp ajwain (carom seeds)
  • 2 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • Juice of 1 lemon
  • Salt to taste
For Muthiyas (Fenugreek Dumplings):
  • 1 cup fresh fenugreek (methi) leaves – finely chopped
  • ½ cup whole wheat flour
  • ½ cup besan (gram flour)
  • 1 tsp cumin seeds
  • 1 tsp ajwain
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • A pinch of baking soda
  • Salt to taste
  • 2 tsp oil (for kneading)
For Tempering:
  • 4 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of hing (asafoetida)
  • 1 tsp carom seeds (ajwain)
  • Curry leaves

Instructions:

1. Prepare the Muthiyas:
  • In a large bowl, mix the fenugreek leaves, whole wheat flour, besan, cumin seeds, ajwain, turmeric, red chili powder, baking soda, and salt.
  • Add 2 tsp of oil and knead into a firm dough. If needed, sprinkle water sparingly.
  • Shape the dough into small cylindrical dumplings.
  • Shallow fry the muthiyas in oil until golden brown. Set aside.
2. Make the Masala Paste:
  • In a blender, combine the grated coconut, coriander, green chilies, ginger, garlic, sesame seeds, coriander powder, cumin powder, turmeric powder, red chili powder, lemon juice, and salt.
  • Blend into a coarse paste. Set aside.
3. Prep the Vegetables:
  • Wash, peel, and cut all the vegetables as required (as mentioned in the ingredients).
  • Slit the baby potatoes and eggplants partially, so they can hold some masala paste inside.
4. Stuff Vegetables with Masala:
  • Take some of the prepared masala paste and gently stuff it into the slits of the potatoes and eggplants. Set them aside for later use.
5. Cook the Undhiyu:
  • Heat 4 tbsp oil in a heavy-bottomed pan or pressure cooker.
  • Add mustard seeds, cumin seeds, ajwain, hing, and curry leaves. Let them splutter.
  • Add the remaining masala paste and sauté for 3-4 minutes until the raw smell fades away.
  • Layer the vegetables in the following order: first place the yam, raw banana, and sweet potatoes. Add the stuffed eggplants and potatoes on top, followed by the surti papdi and tuvar lilva.
  • Sprinkle salt to taste and pour about ½ cup water over the vegetables.
  • Cover the pan with a lid, reduce the flame to low, and let it cook for 20-25 minutes.
  • Once the vegetables are halfway cooked, add the fried muthiyas on top. Continue cooking for another 10-15 minutes, or until all the vegetables are tender.

Pro tip: If you’re using a pressure cooker, cook for just 1 whistle on low heat to prevent the vegetables from becoming mushy.

6. Serve Hot:
  • Once cooked, gently mix the Undhiyu, being careful not to break the vegetables.
  • Garnish with fresh coriander leaves and serve hot with puris or soft phulkas.

Serving Suggestions:

Undhiyu pairs perfectly with crispy puris, soft phulkas, or traditional Gujarati kadhi. For an added festive touch, serve it with jalebi for a sweet and savory combination.

Tips for the Perfect Undhiyu:

  • Use fresh, seasonal vegetables like surti papdi and tuvar lilva to bring out the authentic flavors.
  • Avoid overcooking the vegetables to retain their texture.
  • Shallow fry the muthiyas for extra crispiness, as they absorb less oil than deep-fried ones.

Conclusion:

Undhiyu is a rich, flavorful, and wholesome dish that truly represents the essence of Gujarati cuisine. This traditional recipe, made with a variety of winter vegetables and delicious muthiyas, is a must-try during the festive season. Whether you’re a fan of Indian food or exploring new cuisines, Undhiyu is sure to leave you craving for more.